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 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!
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.
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!
Try these cakes next!
- Tres Leches Cake
- Chocolate Molten Cakes
- Carrot Layer Cake
- Raspberry Swirl Lemon Pound Cake
- Blueberry Coffee Cake via Tastes Better From Scratch