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!
This post may contain affiliate links. Read our disclosure policy.
Chocolate Pound Cake Ingredient Notes
- Unsalted Butter: Salted works too. Just leave out the salt.
- Vegetable Oil: Or another neutral oil.
- Granulated Sugar & Light Brown Sugar: Swap in brown sugar from scratch with granulated and molasses if you ran out.
- Cake Flour: Make your own cake flour by subbing a tablespoon of flour for cornstarch for every cup.
- Cocoa Powder: Unsweetened natural is what I use.
- 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.
- Semi-Sweet Chocolate Chips: Bittersweet is also fine or milk chocolate.
- Heavy Whipping Cream: Half-and-half also works.
How to make Chocolate Pound Cake
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.
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.
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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 Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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?
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.
pinterest 
facebook 
twitter 
email
I baked this cake for a family birthday celebration, which unfortunately I wasn’t able to attend. All of attendees were chocolate lovers. 10 star review. Have ingredients out to prepare for my home now!! Thank you so much!!
So happy to hear that it was a hit at the birthday party! You def need to make another one for you now!
Hi!! What kind of cocoa powder, Hersheys unsweetened ? Or Dutch processed? I can’t wait to try it?
I go with unsweetened.
What if I don’t have brewed coffee, can I use instant?
Yep you can
What a great cake! It is not overly sweet and has tons of chocolate flavor. I made 6 mini loaves from this recipe and they were perfect for sharing. #GRANDBABYCAKES
Hi we dont have sour cream where i am @, please suggest a substitute of sour cream
Greek yogurt or even buttermilk is a great sub too.
Beautiful pound cake! I love this recipe and will keep it in my files and pass it down for my daughter and daughter in law and my grandbabies when they get big enough! Thank you for posting this, it tastes like my favorite Aunt’s cake, whose cake I have not had since she passed years ago and so it brings back amazing memories.
That means so much to me! So glad it brought back memories and joy!
I made this cake Christmas Eve because my husband loves chocolate cake. He was surprised that I ventured out and made this pound cake (first time ever making a homemade pound cake). It was a hit! We both loved it. I knew it was going to taste awesome when I tasted the remains in the bowl, it woke up my taste buds, it was flavorful.
I would definitely make this again, and I am looking forward to trying some others flavors.
Thanks so much for posting this recipe.
Oh fantastic! I’m so glad you enjoyed this!
Hi! Can I add about a cup of powder sugar to make it thicker like a frosting vs a glaze? Thank you!
I wouldn’t change the ratios. You could however make a chocolate frosting if you want that thick consistency: https://grandbaby-cakes.com/chocolate-frosting/
Girl!!!!!! This cake is disrespectful! OMG! Everyone loved it! I served it with fresh strawberries & whip cream. This cake melts in your mouth! It’s absolutely fabulous!!!!
Hi. I have a question. Could this be made in 5×3 loaf pans? If you think so how might the baking instructions be adjusted?
Thanks so much. Can’t wait to try this. Would like to give as gifts.
LAURIE
Hi Laurie, it can be made in a loaf pan, I have not personally made it so as far as baking I am not sure. Sorry I couldn’t be more help!