This Chocolate Pound Cake is the real deal boos! I doctor up my sour cream pound cake adding cocoa, brown sugar and a splash of brewed coffee to take the richness to the next level. Plus a smooth chocolate ganache icing on top!
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Chocolate Pound Cake Ingredients
For the Cake
- Unsalted Butter: Make sure it’s room temp so it creams up nicely. If you’re using salted butter, just cut the salt in the recipe by half.
- Vegetable Oil: Adds a little extra moisture to the cake.
- Granulated Sugar & Light Brown Sugar: We’re using both to get that caramel-like depth and sweetness.
- Large Eggs: They keep the batter smooth and rich.
- Cake Flour: Make your own cake flour by subbing a tablespoon of flour for cornstarch for every cup.
- Cocoa Powder: Go for the good stuff! Unsweetened natural cocoa powder is where the deep chocolate flavor shines.
- Salt & Baking Soda: Just a pinch of both to balance out the sweetness and help with rise. Don’t skip ’em!
- Sour Cream: Full fat sour cream is the move. Thick Greek yogurt works well too.
- Brewed Coffee: Hot water is fine to use as well.
- Pure Vanilla Extract: None of that imitation stuff, y’all. Go for the real deal!
For the Icing
- Semi-Sweet Chocolate Chips: These melt into the perfect fudgy topping.
- Heavy Whipping Cream: Helps make the icing silky smooth.
- Vanilla Extract & Salt: Just a touch of vanilla and a pinch of salt to balance out the richness of the chocolate.
How to make Chocolate Pound Cake
Prep the Bundt Pan
Step 1: Grease with butter or shortening a 12 cup bundt pan (or spray with non-stick spray).
Step 2: Dust it with cocoa powder.
Mix the Cake Batter and Bake
Step 3: Add butter, oil and both sugars to the bowl of your stand mixer.
Step 4: Mix for 3-4 minutes on high speed until fluffy. Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
Step 5: Turn your mixer down to its lowest speed, and slowly add flour and cocoa powder into batter in two increments.
Step 6: Add salt and baking soda. Be careful not to overbeat.
Step 7: Add in sour cream, coffee and vanilla extract.
Step 8: Scrape down sides and mix until just combined and turn off mixer.
Step 9: Pour cake batter into the prepared bundt pan.
Step 10: Bake for 1 hour and 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Add the Icing
Step 11: Add chocolate chips and heavy cream to a microwave safe container.
Step 12: Microwave on high for about 1 min and 15 seconds then whisk until completely melted and smooth. It should be thin enough to drizzle but not too thin. Add in vanilla and pinch of salt and whisk in.
Step 13: Cool the cake in the pan on a wire rack for 10 minutes then invert it on serving plate. Cool for at least an hour or until the cake is cool to touch.
Step 14: Pour the icing over the cake once it’s cool. Let set for about 10 minutes then serve it up!
Chocolate Pound Cake
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Equipment
Ingredients
For the Cake:
- 1 1/2 cup unsalted butter room temperature
- 1 tbsp vegetable oil
- 2 cups granulated sugar
- 1 cup light brown sugar packed
- 6 large eggs room temperature
- 2 ½ cups cake flour sifted
- ½ cup cocoa powder
- 1 tsp salt
- 1/4 tsp baking soda
- 8 oz sour cream room temperature
- ¼ cup brewed coffee room temperature
- 1 tbsp pure vanilla extract
For the Icing:
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
For the Cake:
- Start by preheating your oven to 325 F then grease with butter or shortening a 12 cup bundt pan (or spray with non-stick spray) then dust with cocoa powder instead of flour.
- In your stand mixer bowl, add butter, oil and both sugars and mix for 3-4 minutes on high speed until fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour and cocoa powder into batter in two increments then add salt and baking soda. Be careful not to overbeat.
- Lastly add in sour cream, coffee and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour cake batter into the prepared bundt pan, and bake for 1 hour and 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the pan on a wire rack for 10 minutes then invert cake on serving plate. Cool for at least an hour or until the cake is cool to touch.
For the Icing:
- Add chocolate chips and heavy cream to a microwave safe container.
- Microwave on high for about 1 min and 15 seconds then whisk until completely melted and smooth. It should be thin enough to drizzle but not too thin.
- Add in vanilla and pinch of salt and whisk in.
- Pour over cooled cake. Let set for about 10 minutes then serve it up.
Notes
How to store Chocolate Pound Cake
Wrap that cake up tight in plastic wrap or pop it in an airtight container. If you wanna keep the icing nice and smooth, just make sure it’s cooled completely before wrapping it up.How long will Chocolate Pound Cake last?
At room temp, this cake will stay fresh for about 3-4 days (if it even lasts that long without being eaten, ha!).Can I freeze cocoa pound cake?
You can definitely freeze this chocolate bundt cake boos! Wrap the whole cake (or individual slices) in plastic wrap, then foil, and toss it in a freezer-safe bag. It’ll stay fresh for up to 3 months.Nutrition
Recipe Tips
- Fresh Baking Soda: Make sure your baking soda is fresh! If you’re doubting whether it’s still good, it probably isn’t. To test it, add a little to vinegar or lemon juice. If it bubbles up immediately, it’s still fresh!
- Cream That Butter and Sugar: Don’t rush this step boos! Take the full 3-4 minutes to cream the butter, oil, and sugars together so your chocolate pound cake has the perfect tender, moist crumb.
- Check the Cake Early: Start checking your cake around the 1-hour mark. Every oven is different, and you don’t want to overbake it.
- Trouble Removing the Cake? If your cake feels a little stuck in the pan, don’t panic. Slide a silicone knife or spatula gently along the edges of the pan to help loosen it up.
Serving Suggestions
- Ice Cream on the Side: A scoop of vanilla, raspberry, strawberry, or mocha ice cream is the perfect match for this cocoa pound cake.
- Whipped Cream: Keep it classic with a dollop of homemade whipped cream.
- Sip It Up: If you’re in the mood for something cozy, whip up some French hot chocolate or a cup of white chocolate hot cocoa.
- Dessert Party Vibes: If you’re hosting, go all out with a dessert spread! Add in something fruity like a bananas foster or classic Southern peach crisp. Or if you wanna double down on chocolate, how about some cosmic brownies or chewy chocolate chip cookies?
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Absolutely! Just swap the cake flour with a good 1:1 gluten-free flour blend. Easy peasy y’all!
You can use two standard loaf pans instead. Just make sure to adjust your baking time and check for doneness a little earlier.
You sure can! Store it in an airtight container in the fridge, and when you’re ready to use it, gently reheat it in the microwave or over a double boiler until it’s smooth and pourable again.
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Sooooo yummy!!! Everyone loved it and I loved the little hint of coffee
Thanks, boo!