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–+ servings
Chocolate Pound Cake

Chocolate Pound Cake

This Chocolate Pound Cake is the ultimate treat for chocolate lovers, combining rich flavors and a moist texture.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 724 kcal

Equipment

  • Stand Mixer
  • 12 cup bundt pan

Ingredients
  

For the Cake

  • 1.5 cups unsalted butter room temperature
  • 1 tablespoon vegetable oil
  • 2 cups granulated sugar
  • 1 cup light brown sugar packed
  • 6 large eggs room temperature
  • 2.5 cups cake flour sifted
  • 0.5 cups cocoa powder
  • 1 teaspoon salt
  • 0.25 teaspoon baking soda
  • 8 oz sour cream room temperature
  • 0.25 cups brewed coffee room temperature
  • 1 tablespoon pure vanilla extract

For the Icing

  • 1 cup semi-sweet chocolate chips
  • 0.75 cups heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions
 

For the Cake

  • Preheat your oven to 325 F and grease a 12 cup bundt pan with butter or shortening, then dust with cocoa powder.
  • In your stand mixer bowl, add butter, oil and both sugars and mix for 3-4 minutes on high speed until fluffy.
  • 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.
  • 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 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.
  • Add in vanilla and pinch of salt and whisk in.
  • Pour over cooled cake and let set for about 10 minutes before serving.

Notes

Wrap the cake in plastic wrap or store in an airtight container. The cake lasts about 3-4 days at room temperature and can be frozen for up to 3 months.

Nutrition

Serving: 1sliceCalories: 724kcalCarbohydrates: 82gProtein: 9gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 172mgSodium: 269mgPotassium: 270mgFiber: 3gSugar: 58gVitamin A: 1172IUVitamin C: 0.3mgCalcium: 82mgIron: 2mg
Keyword baking, Chocolate Cake, Chocolate Pound Cake, Cocoa, dessert, Pound Cake
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