This chocolate pound cake is the real deal boos, it has affectionately been named Slap Ya Mama good! I doctor up my Big Mama’s sour cream pound cake with cocoa, brown sugar, and a splash of brewed coffee, so every slice stays moist and packs deep chocolate flava. Then I pour a smooth chocolate ganache icing over the top that sets this whole chocolate pound cake OFF! Get into it, y’all.
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How to Make Chocolate Pound Cake
These step-by-step photos show how to make a chocolate sour cream pound cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chocolate Pound Cake Recipe
1. Grease the Bundt pan and dust it with cocoa powder
Rotate the pan until the cocoa covers every curve and crevice, then tap out any excess.
2. Cream the butter, oil, and sugars, then add the eggs
Add the eggs one at a time so each one fully incorporates into the batter. Scrape down the sides and bottom of the bowl as needed so everything mixes evenly.
3. Mix in the cake flour and cocoa powder
Add the salt and baking soda, keeping the mixer on its lowest speed. Stop as soon as the last streaks of dry ingredients disappear.
4. Add the sour cream, coffee, and vanilla
Scrape down the bowl once more, paying special attention to the bottom where thick batter likes to hide. Mix only until everything comes together.
5. Spoon the chocolate cake batter into the prepared Bundt pan
Smooth the surface, then gently tap the pan against the counter to settle the batter and release any large air pockets.
6. Bake until a toothpick comes out clean
Let the cake rest in the pan before carefully turning it out onto a serving plate or wire rack. Allow it to cool completely.
7. Melt the chocolate chips with the heavy cream
Whisk until the ganache is completely smooth, then stir in the vanilla and salt. It should be glossy and loose enough to pour without running like water.
8. Pour the chocolate ganache over the cooled pound cake
Let the icing set slightly before slicing. Serve it as is, or add a scoop of vanilla ice cream or a dollop of whipped cream to take it right on over the top!
PRO TIP: Check the ganache before you pour. If it’s too thin, let it sit for a few minutes. If it gets too thick, microwave it in 10-second bursts until smooth and pourable.
Full Chocolate Pound Cake Recipe
Chocolate Pound Cake Recipe
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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
- Room Temp: Wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for 3-4 days. Let the ganache set completely before covering.
- Fridge: If your kitchen runs warm, store the covered cake in the fridge for up to 5 days. Let individual slices sit at room temperature before serving.
- Freezer: Wrap the whole cake or individual slices tightly in plastic wrap and foil, then place them in a freezer-safe bag. Freeze for up to 3 months and thaw overnight in the fridge or at room temperature.
Nutrition
Recipe Tips
- Make sure your baking soda is fresh. To test it, add a little to vinegar or lemon juice. If it bubbles up immediately, it’s still fresh.
- Get all the way down in that bowl. Pound cake batter is thick, so flour and butter love to hide at the bottom. Give it a good scrape so nothing gets left behind.
- Trust your toothpick, not just the clock. Check the cake in a couple of spots around the center ring. A few moist crumbs are just fine, but wet batter means it needs more time.
- If your cocoa pound cake feels 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.
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Recipe Help
Yep! Replace it with the same amount of hot water or milk.
You can divide the batter between two greased 9 x 5-inch loaf pans. Don’t fill them more than about two-thirds full, and start checking them earlier. Loaves bake faster than a large chocolate bundt cake.
You probably overbaked, overmixed, or used too much flour. Spoon and level the flour unless you’re weighing it, mix only until combined, and start checking the cake at the lower end of the baking range.
You sure can! Keep it in an airtight container in the fridge, then gently reheat it in short microwave bursts, stirring between each one, until smooth and pourable.
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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!