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.
This post may contain affiliate links. Read our disclosure policy.
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
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
- 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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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.
pinterest 
facebook 
twitter 
email
Can I use evaporated milk in place of heavy cream in the icing?
I haven’t tested that with this icing, so I am not sure how it will turn out.
I love all of your recipes! Can I use salted butter? If so, how will I need to adjust the other ingredients? Thank you!
Yes, you can! Just adjust the salt to 1/2 teaspoon. Hope you enjoy!
I’m always nervous trying a cake recipe for the first time, because you never know how good it will turn out. This cake is beautifully moist and has a lovely chocolate flavor. It’s the perfect chocolate pound cake
Thank you so much for trusting the recipe. I know that first bake can feel like a gamble, so I’m really glad to hear it turned out moist with that rich chocolate flavor. That’s exactly how this pound cake is meant to be.
Hi,
I have a 18 cup square tube pan and was wondering if I multiplied this chocolate pound cake recipe or any of your pound cake recipes 1.5 times and bake at 300 degrees for about 2 hours would this work? Thanks
Yes you should be all good on this. Most of my pound cakes don’t have leavening or a very very small so you won’t need to really adjust that.
I made this cake for an event at church and it got rave reviews! There were even requests for me to make it for upcoming birthdays and holiday gatherings. It was moist, just dense enough (but not heavy), and just the right amount of chocolate flavor. I’ve added this to my repertoire and will be making it again and again.
Thanks so much, doll!
Can you use espresso powder instead of brewing coffee? If so how much?
Yes, you can use espresso powder instead of brewed coffee! Since the recipe calls for ¼ cup coffee, dissolve about 1–2 teaspoons of espresso powder in ¼ cup hot water to make the swap. The exact amount can depend on the brand of espresso powder you’re using (some are stronger than others), so start with 1 teaspoon, taste it, and add a little more if you want a bolder coffee flavor. That way you keep the liquid balance in the cake the same.
This pound cake is delicious- moist, deep flavor but not bitter. This is going in my pound cake repertoire!
Fantastic. It is a fave of mine!
This Slap Ya Momma chocolate pound cake was absolutely delicious. It was very moist and dense like pound cake should be with only a light chocolate flavor. It will be a keeper in my recipe file!
Thanks so much, Sherry! Happy to hear that you liked it!
This cake is so good and moist, very easy! I subbed 1.5 cups of the flour with a mix of gluten-free flour and cassava flour- came out bomb! Also put some instant coffee in the frosting just to increase the coffee factor. Thank you for the recipe!
You’re so welcome!
Sooooo yummy!!! Everyone loved it and I loved the little hint of coffee
Thanks, boo!