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Chocolate Pound Cake

Chocolate Pound Cake – Deliciously moist and dense chocolate loaf cake that is loaded with flavour, and makes for a perfect dessert or snack. The incredible moisture comes from the sour cream!

Chocolate Pound Cake

Chocolate Pound Cake Recipe

If you enjoyed my Perfect Pound Cake recipe, then you are absolutely gonna LOVE this chocolate version.

It is incredibly moist and dense, packed full of chocolate flavour with a hint of vanilla, and baked in a loaf pan for simplicity.

This chocolate cake is so quick and easy to make, and only requires simple ingredients you probably already have at home.

Sour cream is also used here to make the cake extra melt-in-your-mouth moist!

Looking for more chocolate recipes? Check out my Easy Chocolate Pudding, Chocolate Crinkle Cookies, and my Chocolate Cinnamon Rolls.

Chocolate Pound Cake

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
  • Salt: To balance out the sweetness.
  • Unsalted butter: Softened to room temperature.
  • Caster/granulated sugar
  • Large eggs: You’ll need 3, at room temperature.
  • Vanilla extract
  • Sour cream: Makes cake extra moist and delicious.

How to make Chocolate Pound Cake

To make this cake, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, and salt. Set aside.

In a separate large mixing bowl, beat together the butter and sugar until light and fluffy.

Add the eggs and mix until completely combined.

Add the vanilla extract and sour cream, and mix until just combined.

Add the dry ingredients, and gently fold in until completely combined and no pockets of flour remain.

Pour the mixture into a 9×5-inch loaf pan lined with parchment paper and spread out evenly.

Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with foil halfway through baking to prevent the cake from browning too much.

Leave the cake to cool completely in the pan on a wire rack before slicing and serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Pound Cake
Chocolate Pound Cake

This Chocolate Pound Cake is:

  • super quick and easy to throw together
  • incredibly moist and dense
  • packed full of chocolate flavour
  • perfect served warm with a scoop of ice cream!

How long will this pound cake last? This cake and any leftovers can be stored in an airtight container at room temperature or in the fridge for up to 5 days.

Can I freeze this pound cake? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

TIP: Serve warmed up with custard or a scoop of vanilla ice cream for the ultimate chocolate dessert!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Pound Cake
Chocolate Pound Cake

Try these cakes next!

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Chocolate Pound Cake

Chocolate Pound Cake

Yield: 8 - 10 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Deliciously moist and dense chocolate loaf cake that is loaded with flavour, and makes for a perfect dessert or snack. The incredible moisture comes from the sour cream!

Ingredients

  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1/2 cup (60g) cocoa powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 and 1/2 cups (300g) caster/granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup (120g) sour cream

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
  2. Whisk together the flour, cocoa powder, and salt. Set aside.
  3. In a separate large mixing bowl, beat together the butter and sugar until light and fluffy.
  4. Add the eggs and mix until completely combined. Add the vanilla and sour cream, and mix until just combined.
  5. Add the dry ingredients, and gently fold in until completely combined and no pockets of flour remain.
  6. Pour the mixture into the prepared pan and spread out evenly.
  7. Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with foil halfway through baking to prevent the cake from browning too much.
  8. Leave the cake to cool completely in the pan on a wire rack before slicing and serving.

Notes

Leftover cake can be stored in an airtight container at room temperature or in the fridge for up to 5 days. This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

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Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 421Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 111mgSodium: 134mgCarbohydrates: 49gFiber: 2gSugar: 31gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Taryn

Thursday 15th of July 2021

Moist and flavorful! I loved this.

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