Chocolate Pound Cake

Chocolate Pound Cake – The Ultimate Moist and Rich Dessert

There’s something timeless about a perfectly baked chocolate pound cake — it’s dense yet tender, rich yet balanced, and every bite melts in your mouth with deep cocoa flavor. This cake is perfect for any occasion — from a cozy evening treat to a show-stopping dessert centerpiece. With its buttery texture and intense chocolate taste, it’s a true comfort bake that never fails to impress.

Ingredients

For the Cake:

1 cup (230g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs, at room temperature
1 ½ cups (190g) all-purpose flour
½ cup (60g) unsweetened cocoa powder (use Dutch-processed for deep flavor)
½ teaspoon baking powder
¼ teaspoon salt
1 cup (240ml) sour cream or plain Greek yogurt
2 teaspoons vanilla extract
½ cup (120ml) strong brewed coffee or hot water (enhances chocolate flavor)

For the Chocolate Glaze (Optional but Recommended):

½ cup (120ml) heavy cream
1 cup (170g) semi-sweet chocolate chips
1 tablespoon butter
1 teaspoon vanilla extract

Instructions

1. Prepare Your Pan

Grease a 9×5-inch loaf pan (or bundt pan) generously with butter, then line the bottom with parchment paper. Dust lightly with flour or cocoa powder to prevent sticking. Preheat your oven to 350°F (175°C).

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with sugar using an electric mixer on medium speed until light and fluffy — about 3–4 minutes. This step ensures your pound cake has the perfect soft crumb.

3. Add the Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to make sure everything is evenly combined. Stir in the vanilla extract.

4. Combine the Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting removes lumps and ensures the cake is smooth and evenly mixed.

5. Mix the Batter

Add the dry ingredients to the butter mixture in three parts, alternating with sour cream. Start and end with the dry ingredients. Mix just until combined — do not overmix, or the cake may become dense.

Finally, pour in the hot coffee or water and mix gently. The batter should be rich, silky, and slightly thick with a deep chocolate aroma.

6. Bake to Perfection

Pour the batter into your prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

7. Make the Chocolate Glaze (Optional)

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil). Remove from heat and add chocolate chips and butter. Let it sit for 2–3 minutes, then whisk until smooth and glossy. Stir in vanilla extract.

Pour the glaze over the cooled cake, letting it drip beautifully down the sides.

Tips for a Perfect Chocolate Pound Cake

Use high-quality cocoa powder: It makes a huge difference in flavor and color.
Room temperature ingredients: Butter, eggs, and sour cream should be at room temp for a uniform texture.
Add coffee: It won’t make the cake taste like coffee — it just intensifies the chocolate flavor.
Don’t overmix: Mix just until combined to keep the crumb tender.
Check early: Every oven is different. Start checking for doneness at 50 minutes.

Serving Ideas

Serve slices warm or at room temperature with:

A scoop of vanilla ice cream
A dollop of whipped cream
A drizzle of chocolate or caramel sauce
Fresh berries for contrast and color

It’s also divine when toasted lightly and topped with peanut butter or Nutella for breakfast or an indulgent snack.

Storage and Freezing

Room temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps well for up to a week.
Freezer: Wrap slices individually in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Common Mistakes to Avoid

Overbaking: It dries out the cake — remove it as soon as a toothpick comes out with a few moist crumbs.
Cold ingredients: These prevent proper mixing and can make the cake dense.
Skipping the coffee: You’ll lose that deep chocolate punch.