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Chocolate Pound Cake

Chocolate Pound Cake Recipe

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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp instant espresso powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Powdered sugar, for dusting

Method
 

  1. Cream the 1 cup butter, 1 1/2 cups granulated sugar, and 1/2 cup brown sugar with a mixer on medium-high for 3 to 4 minutes until pale and fluffy.
  2. Beat in the 4 eggs one at a time, then the 1 tsp vanilla. Beat until combined; the batter will look thick and glossy.
  3. In a separate bowl, whisk the 1 3/4 cups flour, 3/4 cup cocoa, 1 tsp espresso powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Add to the butter mixture in three parts, alternating with the 1/2 cup sour cream in two parts, starting and ending with flour. Mix on low just until no streaks remain.
  4. Scrape batter into a greased 9x5-inch loaf pan, smooth the top, and bake at 350°F (175°C) for 60 to 70 minutes, until a toothpick has moist crumbs. Cool in the pan 10 minutes, then turn out onto a rack to cool completely.
  5. Once fully cool, slice and dust generously with powdered sugar.

Notes

Wrap the cooled cake tightly and let it sit overnight for even better flavor—the chocolate deepens and the crumb stays moist. If you prefer a glaze, whisk 1 cup powdered sugar with 2 tbsp milk and 1/2 tsp vanilla and drizzle over the cooled cake.