This is, by far, the most perfect Chocolate Pound Cake recipe ever, with a moist, dense crumb and intense and rich chocolate flavor in each bite!
Keyword Chocolate pound cake, cocoa pound cake
Prep Time 15minutes
Cook Time 55minutes
Total Time 1hour10minutes
Author Muna Kenny
1 ¼cupall-purpose flour
6tablespoonsunsweetened cocoa powder
1 ¼cupsugarread more about this in the note #1
3large eggs at room temperature
1 ½teaspoonvanilla extract
¼cupsour cream at room temperature
½cup+ 2 tablespoon unsalted butter at room temperaturemake sure it is not melting but soft
In a small bowl, mix the unsweetened cocoa powder with the boiling water until you get a paste-like texture.
In a large bowl or a stand mixer bowl, add the butter and beat until lighter in color. Add in the sugar and beat until well combined. Make sure to scrape the edges.
Add the vanilla and an egg, and beat the mixture until combined. Keep on adding the eggs one at a time and mix until well combined.
Now is the time to add the sour cream, and the batter will curdle but do not worry, this is how it is supposed to be.
Add the cocoa mixture to the batter and beat until combined.
Sift the flour with salt and baking powder and add it to the batter. Mix well but on low speed until combined. Scrab the edges and mix again for a few seconds with a spatula.
Pour the batter into a previously lined parchment paper in a 9 x 5-inch baking pan. With the help of a spatula try to even the surface of the batter and then using a butter knife run it in the batter in Z-like motion or from side to side.
Using a knife, again insert two inches from it in the batter and run it in a horizontal line as if you are cutting the cake batter in half.
Bake the cake in a preheated oven 180C/350F. Bake the cake for 50 to 55 minutes or until the toothpick or a skewer inserted in the middle of the cake comes out with a few wet crumbs.
Allow the cake to cool completely on a cooling rack. Glaze or frost the cake before serving.
If you are planning to glaze or frost the cake keep the amount of sugar to 1 ¼ cup, if you are not icing or frosting the cake, then increase the measurement to 1 ½ cup sugar.
You can replace the boiling water with boiling black coffee for a more intense flavor.
The texture of this cake is a little different than regular Vanilla pound cake because of the addition of cocoa powder. However, you will enjoy a delicious cake with tender crumbs!
The baking time may vary depending on your oven. However, since the size of this cake is large, and it will take a long time to cool it will continue to cook. So, it’s best to pull the cake out of the oven if you see a few wet crumbs on the toothpick when inserted in the middle of the cake.
You can bake this cake in a Bundt pan.
If you want to take out sour cream from the recipe or as a substitute you can mix two tablespoons plain yogurt and two tablespoons heavy cream and add it to the recipe.
You can add chocolate chips, roasted nuts, or caramel chips to the batter if you wish to add more flavor.
Always preheat the oven at least 20 minutes before baking the cake unless you are baking my Whipping Cream Pound Cake.