You guys probably noticed, I’m on a bit of a pound cake kick right now. I’m not sorry.
Today, we’re venturing into chocolate pound cake. Just a twist on the classic, but similarly simple, lightly sweet, dense cake. Don’t forget that a great pound cake has that dark, sugary crust and this is no exception!
This makes a lot of pound cake. It’s a full 10 cup tube pan, or you can make it into two large loaf pans (but note that they should take a bit less time to bake).
What you should know about me is that I’ll eat cake in any form really. But pound cake is maybe the BEST form as far as I’m concerned, and you can do a million things with it. I’ve got recipes for a confetti version, chocolate chip pound cake, cookies & cream pound cake, and the classic on the blog, and I’m telling you right now, more will come.
Anyways, so back to this recipe. It’s really similar to most pound cake recipes, and I use dark cocoa powder for a chocolate flavor that really shines through. A bit of instant espresso powder and vanilla extract also bring out that chocolate flavor!
This is a great recipe for a crowd, and I think you’re really going to love it. Enjoy!
Chocolate Pound Cake
- 1 1/2 cups butter, softened
- 1/2 cup sour cream
- 3 cups sugar
- 6 eggs
- 2 tsp. vanilla extract
- 3 1/2 cups flour
- 1/2 tsp. baking powder, scant
- 1/2 tsp. instant espresso powder
- 1 tsp. salt
- 1/2 cup dark cocoa powder
- 3/4 cup milk
Preheat your oven to 350 degrees, and grease a 10 cup tube pan or two large loaf pans. Set aside.
In a large bowl, beat together the butter, sour cream, and sugar until smooth. Add in the eggs, two at a time, and then the vanilla, beating until the mixture is fully combined.
In a medium bowl, whisk together the flour, baking powder, instant espresso powder, salt, and cocoa powder. Add the flour mixture in several additions to the butter mixture, alternating with the milk, mixing well between each addition. Beat until the mixture is smooth- the batter will be fairly thick.
Pour the batter into your prepared pan(s) and spread evenly. Bake in your preheated oven for 60-65 minutes, or until a cake tester comes out clean. (Note that loaf pans will take slightly less time to bake, start checking at 45 minutes) Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!