Chocolate Pound Cake

If you are on the hunt for something to fill your chocolate void, look no further! Chocolate Pound Cake is the perfect treat for breakfast, dessert, or just because. Don’t forget to eat it with a cold glass of milk!

I’ll be the first to admit that when I have a choice of cake, I tend to lean towards the vanilla variety. For some reason, it is challenging to come across a GOOD chocolate cake. They are either bland, dry, or a combination of both. If I have cake, I want it to be moist, full of flavor, and not choke on it as I am trying to swallow it down! I’m sure you can all agree with me on that!

THE PREPARATION

When I first started whipping together the ingredients for this Chocolate Pound Cake, my expectations were on the reserved side. I was hopeful but didn’t want to get too hopeful if you know what I mean. There is nothing more disappointing than baking something that doesn’t quite turn out as you’d conjured up in your mind.

Of course, I had to taste test a spoonful of the batter (okay, I had two…) before scooping it into the pan. The consistency of the batter was almost a whipped, velvety smooth. So good! It had passed the first test.

Coming out of the oven, a toothpick came out of the center clean. However, as it cooled, the middle did cave in just a tad. It probably could have stood another 2-3 minutes in the oven, but I didn’t want to run the risk of drying it out.

After letting the cake cool slightly, I gently ran a knife around the edge of the pan to loosen it. I then tipped it upside down in my palm. It luckily slid out without much trouble, making it easy to place on the wire rack to finish cooling.

THE TRUE TEST

The end result was a rich, chocolatey cake with just the right amount of moistness. While it may not be as dense as a traditional pound cake, it didn’t turn out as light and airy as a regular cake. It meets somewhere in the middle, which is just fine by me!

I chose to keep the top simple with sprinkled chocolate chips. For other varieties, you can also find recipes for glazes, ganache toppings, or light frostings. However you choose to finish it off, you’ll have a treat that is sure to satisfy your sweet tooth!

For more chocolate-inspired recipes, try Double Chocolate Chip Cookies

Print Recipe

Chocolate Pound Cake

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Cakes

Serves: 8-10

Prep Time: 30 minutes – Cooking Time: 65 minutes

If you are on the hunt for something to fill your chocolate void, look no further! Chocolate Pound Cake is the perfect treat for breakfast, dessert, or just because. Don't forget to eat it with a cold glass of milk!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/4 cup butter, softened
• 1/2 cup light brown sugar
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup fat-free sour cream
• 1 cup semi-sweet chocolate chips + 3 tablespoons

Instructions

1

Preheat oven to 350°F

2

Grease a bread loaf pan (9"x5") and set aside.

3

In a medium-sized bowl, stir together flour, cocoa powder, salt, and baking powder. Set aside for later.

4

Using a stand mixer, beat the butter, brown sugar, and sugar until thoroughly mixed and creamy on medium speed. Add the eggs one at a time, mixing well after each addition. Add vanilla.

5

Put mixer on low speed. Begin to slowly add in flour mixture, spooning in sour cream in between each flour addition. Alternate until all of the flour mixture and all of the sour cream is mixed into the batter.

6

Turn mixer off. Stir in 1 cup of chocolate chips with a spoon.

7

Scoop the batter into the prepared bread pan. Sprinkle the top with the remaining 3 tablespoons of chocolate chips.

8

Bake for 65 minutes or until a toothpick inserted into the center comes out clean.

9

Cool for 30 minutes before removing from pan and laying on a wire rack to finish cooling.