Chocolate pound cake is a moist and velvety old fashioned chocolate pound cake. Top with this chocolate bundt cake with a deliciously decadent chocolate glaze for even more rich chocolate flavor. This easy to make double chocolate pound cake makes the perfect simple and delicious dessert.
DURATION :
EQUIPMENT
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1 10 inch (12 cup) capacity bundt pan
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1 stand mixer with paddle attachment or electric hand mixer with beaters
INGREDIENTS
Chocolate Pound Cake
- 2¼ cups (270 g) all purpose flour
- ¾ cup (60 g) Dutch processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups (339 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- ¾ cup (150 g) light brown sugar
- 5 large eggs (US), room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (59 ml) brewed espresso, room temperature
- ¾ cup (180 g) sour cream, room temperature
Chocolate Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons (10 g) cocoa powder
- 2 tablespoons (28 g) unsalted butter, melted
- 3 – 4 tablespoons (45 – 60 ml) half and half, heavy cream or milk, room temperature
INSTRUCTIONS
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Preheat the oven to 325 F (163 C). Move the center rack to the rack right below (lower third of the oven).
Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan. Lightly dust with flour or cocoa powder.
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In a large bowl, whisk the flour, dutch cocoa powder, baking powder and salt together until well combined.2¼ cups (270 g) all purpose flour,¾ cup (60 g) Dutch processed cocoa powder,1 teaspoon baking powder,½ teaspoon salt
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In the bowl of a stand mixer fitted with whisk attachment, beat in the butter and sugars together until light and fluffy. This takes about 2 – 3 minutes at medium speed.
On low beat in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.
1½ cups (339 g) unsalted butter, room temperature,2 cups (400 g) granulated sugar,¾ cup (150 g) light brown sugar,5 large eggs (US), room temperature,2 teaspoons (10 ml) vanilla extract -
By hand or on the lowest mixing speed, sift the dry ingredients into the wet alternating with the brewed espresso and sour cream until the batter is just combined.¼ cup (59 ml) brewed espresso, room temperature,¾ cup (180 g) sour cream, room temperature
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Evenly scoop the chocolate pound cake batter into the prepared bundt pan. Bake the pound cake bundt for 60 – 70 minutes or until a toothpick inserted into the center of the double chocolate cake comes out with a few moist crumbs.
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Cool the cake in the loaf pan for 10 minutes. Place a serving plate or even another cooling rack on top of the bundt pan. Invert the pan to the top of the bundt cake is now on the bottom. Gently tap all around the pan to help loosen any pieces of cake that may be stuck and lift up the pan. Cool completely before topping with the chocolate icing.
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Add powdered sugar, cocoa powder, melted butter and half and half into a mixing bowl. Whisk until smooth and fully combined. If needed add more half and half for a thinner glaze or more powdered sugar for a thicker chocolate glaze.
Pour the chocolate glaze over the cooled chocolate bundt pound cake. Allow 30-45 minutes for the glaze to set, slice and enjoy.
1 cup (120 g) powdered sugar,2 tablespoons (10 g) cocoa powder,2 tablespoons (28 g) unsalted butter, melted,3 – 4 tablespoons (45 – 60 ml) half and half, heavy cream or milk, room temperature
NOTES
Unsweetend Cocoa Powder: Use an equal amount of unsweetened cocoa powder in place of the Dutch processed and swap the baking powder for baking soda. For this recipe use ¼ teaspoon baking soda (no baking powder) if you need to use unsweetened cocoa powder instead.
See Expert Tips section of blog post for tips on greasing and releasing the pound cake from the pan.
