You guys probably noticed, I’m on a bit of a pound cake kick right now. I’m not sorry.

Chocolate Pound Cake 7

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!

Chocolate Pound Cake 1

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).

Chocolate Pound Cake 2

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.

Chocolate Pound Cake 6

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!

Chocolate Pound Cake 4

This is a great recipe for a crowd, and I think you’re really going to love it. Enjoy!

Chocolate Pound Cake

Servings 20 slices

Ingredients

  • 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

Instructions

  1. Preheat your oven to 350 degrees, and grease a 10 cup tube pan or two large loaf pans. Set aside. 

  2. 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. 

  3. 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. 

  4. 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! 

chocolate pound cake


7 Comments

  1. Shelly

    October 1, 2018 at 3:05 am

    This was really good, thank you for the recipe! I used Dutch cocoa, but am just wondering what kind you used?

    Reply
    • Dough-Eyed

      October 1, 2018 at 1:47 pm

      Hi Shelly! I'm glad you liked the recipe!! I always use Hershey's Special Dark cocoa powder- It's my understanding that it is a blend of dutch and normal cocoa powder. Basically it's just widely available in grocery stores where I'm at, and the darker flavor makes chocolate baked goods taste a lot more chocolatey!

      Reply
  2. Mary calder

    July 19, 2019 at 9:25 pm

    Did you use plain flour or self-driving flour in the cho.pound cake

    Reply
    • Dough-Eyed

      July 19, 2019 at 9:40 pm

      Hi Mary!! This recipe uses all purpose flour!

      Reply
  3. Ann Wright

    July 21, 2019 at 6:26 pm

    I’m glad I kept reading to the end, I was about to use cake flour.

    Reply
  4. Patricia

    October 7, 2019 at 4:22 pm

    Did you adapt this for high altitude baking? I'm at 7600 feet.

    Reply
    • Dough-Eyed

      October 11, 2019 at 12:37 am

      Hi Patricia! All my recipes are high-altitude as I live in Denver! This should work well for you, but since you are a little higher up than me, you may want to add another couple tablespoons flour!

      Reply

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