Chocolate Pound Cake

🍫 Chocolate Pound Cake

Serves

10–12 slices

Oven

325°F (165°C)

Pan

Bundt pan or 9×5 loaf (Bundt is traditional)

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🛒 Ingredients

Dry

• 2½ cups all-purpose flour

• ½ cup unsweetened cocoa powder (Dutch-process preferred)

• ½ tsp baking powder

• ½ tsp salt

Wet

• 1½ cups unsalted butter, softened (3 sticks)

• 2½ cups granulated sugar

• 5 large eggs, room temperature

• 1 cup sour cream (or Greek yogurt)

• 2 tsp vanilla extract

• ½ cup hot brewed coffee or hot water
  (coffee deepens chocolate flavor — no coffee taste)

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🧁 Instructions

1. Preheat oven to 325°F.
   Grease and flour pan very well (especially Bundt grooves).

2. Whisk dry ingredients: flour, cocoa powder, baking powder, salt. Set aside.

3. In a large bowl, cream butter and sugar until pale and fluffy
   (3–4 minutes — don’t rush this).

4. Add eggs one at a time, mixing well after each.

5. Mix in vanilla.

6. Add dry ingredients in two additions, alternating with sour cream.
   Start and end with dry.

7. Slowly mix in hot coffee/water until batter is smooth and thick.

8. Pour batter into pan and smooth the top.

9. Bake:

   • Bundt: 70–80 minutes

   • Loaf: 60–70 minutes
     Until a toothpick comes out with moist crumbs, not wet batter.

10. Cool in pan 15 minutes, then turn out onto a rack to cool completely.

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🍫 Optional Chocolate Glaze (Highly Recommended)

Ingredients

• 1 cup powdered sugar

• 3 tbsp cocoa powder

• 2–3 tbsp milk or cream

• ½ tsp vanilla

Instructions

Whisk until smooth and pourable. Drizzle over cooled cake.

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⭐ Flavor Boost Options

• Add ½ cup chocolate chips to the batter

• Swap ½ cup sugar for brown sugar (deeper flavor)

• Add ¼ tsp espresso powder for extra richness

• Top with whipped cream or vanilla ice cream

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❓ Quick Q&A

Why bake at 325°F instead of 350°F?
Pound cakes are dense — lower temp bakes it evenly without burning.

Can I use oil instead of butter?
Not recommended. Butter = flavor + classic pound cake texture.

Why is my cake dry?
Overbaked or overmixed after adding flour.

Can I freeze it?
Yes! Wrap tightly — freezes beautifully up to 3 months.

Can I make it extra moist?
Brush warm cake with simple syrup or a splash of chocolate milk.