Here’s a decadent Rich Chocolate Pound Cake recipe that’s ultra-moist, buttery, and packed with deep chocolate flavor. This classic dessert has a tight crumb, a velvety texture, and a luxurious richness—perfect for special occasions or a comforting treat!
Rich Chocolate Pound Cake Recipe
(Makes 1 large loaf or bundt cake)
Ingredients:
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup (230g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup (120ml) sour cream (or full-fat yogurt)
- ¼ cup (60ml) hot coffee or boiling water (enhances chocolate flavor)
Optional Add-Ins:
- 1 cup (170g) semi-sweet chocolate chips or chopped dark chocolate
- 1 tbsp espresso powder (for deeper flavor)
Glaze (Optional):
- ½ cup (90g) dark chocolate, melted
- 2 tbsp heavy cream or butter
Instructions:
1. Prep & Mix Dry Ingredients:
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or 8-cup bundt pan.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2. Cream Butter & Sugar:
- In a large bowl, beat butter and sugar on medium speed until light and fluffy (~5 mins).
- Add eggs, one at a time, mixing well after each. Stir in vanilla.
3. Combine Wet & Dry:
- Alternate adding the dry ingredients and sour cream, mixing on low until just combined.
- Stir in hot coffee (or water) until smooth (batter will be thick). Fold in chocolate chips (if using).
4. Bake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-75 mins (loaf) or 50-60 mins (bundt), or until a toothpick comes out clean.
- Cool in the pan for 15 mins, then transfer to a wire rack.
5. Glaze (Optional):
- Melt chocolate and cream together, then drizzle over the cooled cake.
Tips for Perfection:
🔥 Low & Slow Baking: Pound cakes do best at 325°F to avoid doming or cracking.
🍫 Chocolate Boost: Use Dutch-process cocoa for a richer taste, or add espresso powder for depth.
💡 Storage: Keeps for 4 days at room temperature (wrapped) or freeze for up to 3 months.
✨ Serving: Pair with whipped cream, berries, or a dusting of powdered sugar.
This cake is a chocoholic’s dream—dense yet tender, with a melt-in-your-mouth crumb. Enjoy! 😋🍫 Let me know if you’d like variations (like adding orange zest or nuts).
