Description

This Chocolate Pound Cake is ultra-moist, dense, and packed with deep chocolate flavor. Made with real cocoa powder and melted chocolate, it’s perfect for any occasion—whether served plain, dusted with powdered sugar, or topped with a luscious chocolate glaze!

Ingredients

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For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
4 oz semisweet chocolate, melted

For the Chocolate Glaze (Optional):

1/2 cup heavy cream
4 oz semisweet chocolate, chopped
1 tablespoon unsalted butter

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Instructions

Preheat & Prep: Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or line a loaf pan with parchment paper.
Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
Add Eggs & Flavoring: Add eggs, one at a time, mixing well after each. Stir in vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with sour cream and milk. Mix until just combined.
Melt & Fold in Chocolate: Gently fold in the melted semisweet chocolate until fully incorporated.
Bake: Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Chocolate Glaze (Optional): Heat heavy cream until just simmering, then pour over chopped chocolate and butter. Stir until smooth and glossy. Drizzle over the cooled cake.

Notes

For extra moisture, substitute buttermilk for whole milk.
Add espresso powder (1 teaspoon) to enhance the chocolate flavor.

Store covered at room temperature for up to 3 days or refrigerate for up to a week.