Chocolate Pound Cake

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5 from 2 votes

Chocolate Pound Cake is so moist and decadent. It is perfect for chocolate lovers and so simple to make.

Prep Time15

Cook Time1

Cool the cake and pan followed by topping with Chocolate Glaze:50

Total Time2 5

Course: Dessert

Cuisine: American

Keyword: Chocolate Pound Cake

Servings:

Calories: 493kcal

Author: Carrie Barnard

Ingredients

For the Cake:

2 cups all-purpose flour
3/4 cup Dutch process Cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups softened butter
3 cups white granulated sugar
5 eggs room temperature
3 teaspoons vanilla extract
1/4 cup liquid coffee room temperature
3/4 cup Sour Cream room temperature

For the Frosting:

1 cup Powdered Sugar
2 Tablespoons Dutch process Cocoa
2 Tablespoons Butter melted
1/4 cup Heavy Cream

Instructions

For the Cake:

Preheat the oven to 325 degrees Fahrenheit and grease and flour a bundt pan (10 cup bundt pan).
In a large mixing bowl, whisk together the flour, cocoa, baking powder and salt until combined. Set aside.
Beat together the butter and sugar in the bowl of a stand up mixer on medium speed until light and fluffy (approximately 3-4 minutes).
Reduce the speed on the mixer to low and slowly add in the eggs, 1 at a time, until just combined. Mix in the vanilla extract and coffee.
Carefully mix the dry ingredients into the butter mixture either on low speed or by hand until just combined. Be careful not to over mix the ingredients.
Gently stir in the sour cream.
Pour the batter into the prepared pan. Gently tap the pan on the countertop to get the air bubbles out of the batter.
Bake for 60-70 minutes in the center of the oven until a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 10 minutes and then carefully invert the pan onto a serving plate or platter to cool completely.

For the Frosting:

While the cake is cooling, beat together the powdered sugar, cocoa and butter for the frosting until combined with a hand held mixer. Gradually mix the heavy cream into the frosting until the frosting is the consistency that you prefer.
Pour the chocolate glaze onto the cake and let it set for 30-40 minutes before slicing and serving. Enjoy!

Notes

Store any leftover cake, covered, at room temperature for up to 5 days.

Make sure that all ingredients are at room temperature before making to ensure that they are all thoroughly mixed together.

I highly recommend greasing and flouring the bundt pan instead of just spraying it with a non-stick cooking spray to ensure that the cake can easily be removed from the pan.

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