Decadent Chocolate Pound Cake
Making this delicious chocolate pound cake is super simple, just follow these easy steps for a perfectly moist and fudgy treat!
Equipment
- 8.5 x 4.5 inch loaf pan
- Mixing Bowls
- Whisk
- Stand Mixer (optional)
- Wire Rack
Ingredients
For the Pound Cake
- 1 cup all-purpose flour
- 1/4 cup Dutch process cocoa powder
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 2 teaspoons espresso powder (or instant coffee, enhances chocolate flavor, doesn't taste like coffee)
- 2 tablespoons hot water
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 2/3 cup sour cream at room temperature (for ultimate moisture!)
- 2 teaspoons vanilla extract
For the Chocolate Glaze
- 1/2 cup heavy cream
- 1/2 cup bittersweet or dark chocolate chips
- 1 teaspoon butter
- 1/2 teaspoon vanilla extract
Instructions
- 1. Get Ready: Preheat your oven to 325°F (160°C). Lightly grease a 8.5 x 4.5 inch loaf pan. You can also line it with parchment paper for easy removal.
- 2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, both types of cocoa powder, baking soda, baking powder, and salt. Set this aside.
- 3. Dissolve Espresso: In a small separate bowl, stir the espresso powder (or instant coffee) into the hot water until it's fully dissolved. This little secret ingredient makes the chocolate taste even richer!
- 4. Cream Butter & Sugar: In a large mixing bowl (or using a stand mixer), beat the softened butter and granulated sugar together on medium-high speed. Keep mixing for about 5 minutes, scraping down the sides of the bowl often, until the mixture is wonderfully light in color and fluffy. This step is key for a tender cake!
- 5. Add Eggs Gradually: Now, add the eggs one at a time, mixing well after each addition until it's fully incorporated. Don't forget to scrape down the bowl after adding each egg!
- 6. Stir in Wet Goodness: Reduce the mixer speed to medium-low. Add the room temperature sour cream, vanilla extract, and the dissolved espresso mixture to the bowl. Mix until everything is just combined. Scrape the bowl as needed.
- 7. Combine Wet & Dry: Gently add half of your dry ingredient mixture to the wet ingredients and mix on the lowest speed until just combined. Then, add the remaining dry ingredients and mix only until incorporated. Be careful not to overmix! If you need to, finish folding in the flour mixture with a spatula. Ensure the sides and bottom of the bowl are scraped clean.
- 8. Bake It Up: Pour the batter into your prepared loaf pan. Bake for 50 to 65 minutes. Ovens vary, so start checking around 40 minutes. If the top seems to be browning too quickly, loosely tent it with foil.
- 9. Check for Doneness: To know when your cake is ready, insert a skewer or toothpick into the thickest part. It should come out with a few moist crumbs attached – not wet batter, but also not completely clean (that means it's overbaked!).
- 10. Cool Down: Let the cake cool in the pan for 20-30 minutes, then carefully transfer it to a wire rack to cool completely before adding the glaze.
- Easy Chocolate Glaze:
- 1. Melt Chocolate: Place your chocolate chips in a small heatproof bowl.
- 2. Heat Cream: Warm the heavy cream in a microwave-safe bowl. Heat on low in 15-second bursts until you see small bubbles forming around the edges (it should just begin to simmer).
- 3. Combine & Whisk: Pour the hot cream over the chocolate chips and let it sit undisturbed for 5 minutes.
- 4. Finish Glaze: Add the teaspoon of butter and vanilla extract, then whisk everything until the glaze is smooth and beautifully shiny. Let it cool slightly for about 10-20 minutes until it thickens a little, then drizzle it generously over your cooled pound cake. Enjoy!
Notes
Ingredient Tips:
- Espresso powder enhances chocolate flavor and does not make the cake taste like coffee.
- Using room temperature sour cream contributes to ultimate moisture!
- Calories: 367kcal
- Total Carbs: 32g
- Net Carbs: 30g
- Fats: 26g
- Protein: 4g
