Chocolate Pound Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 1 20

Total Time: 1 45

Servings: slices

Calories: 484kcal

Author: Becky Hardin - Easy Dessert Recipes

This indulgent chocolate pound cake is the definition of irresistible. Once you master the steps to making this pound cake, you'll be making it over and over again!

Print Recipe

Equipment

Kitchen Scale (optional)
Bundt cake pan
Hand Mixer

Ingredients

For the Cake

2 cups all-purpose flour 240 grams
¾ cup unsweetened cocoa powder 63 grams
½ teaspoon baking powder 2 grams
1 teaspoon kosher salt 3 grams
1½ cups unsalted butter 339 grams, room temperature (3 sticks)
3 cups granulated sugar 600 grams
5 large eggs 250 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
1 cup sour cream 227 grams, room temperature

For the Fudge Glaze

¾ cup semisweet chocolate chips 128 grams
3 tablespoons unsalted butter 42 grams
1 tablespoon light corn syrup 21 grams
¼ teaspoon pure vanilla extract 1 gram

Instructions

For the Cake

Preheat oven to 325°F. Prepare a 10-inch bundt pan by spraying with a nonstick baking spray. Set aside.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, 1 teaspoon kosher salt
In a larger bowl, using a hand mixer, beat together the butter and sugar for 5 minutes. Add in the eggs, 1 at a time, beating well after each addition. Mix in the vanilla. Pour half of the flour mixture into the wet ingredients and mix until just combined. Mix in the sour cream, then mix in the remaining flour mixture until well combined.
1½ cups unsalted butter, 3 cups granulated sugar, 5 large eggs, 2 teaspoons pure vanilla extract, 1 cup sour cream
Pour the batter into the prepared bundt pan and bake for 80 minutes. Test for doneness by inserting a toothpick into the center of the cake and comes out clean. Allow the cake to cool for 10 minutes before inverting the cake onto a cooling rack. Cool completely before pouring the glaze.

For the Fudge Glaze

In a microwave-safe bowl, combine all of the glaze ingredients. Cook in the microwave for 30 seconds, take the bowl out, and stir. If there are lumps still remaining, cook for another 10 seconds. Stir everything until well combined.
¾ cup semisweet chocolate chips, 3 tablespoons unsalted butter, 1 tablespoon light corn syrup, ¼ teaspoon pure vanilla extract
Pour the glaze onto the cake and allow it to set.

Video

Notes

This glaze does not get hard. It’s more of a creamy fudge frosting after it’s set and pours on like a glaze.
Grease the pan thoroughly to ensure a clean release!
Do not over mix your cake batter! When mixing, you're creating air in your batter, which will help your cake rise in the oven. If you mix it too much, this air goes away and your cake won't rise properly.
Double-check that the pound cake is done before letting it cool off on a cooling rack. You can do this easily by inserting a clean toothpick into the center of the cake. If it comes out clean, the cake is baked.
Want to add more sweetness? Sprinkle some powdered sugar on top to satisfy your sweet tooth even more!

Storage: Store chocolate pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

Nutrition