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Homemade Easy Chocolate Pound Cake recipe photo

Easy Chocolate Pound Cake

This Easy Chocolate Pound Cake is a rich, moist treat perfect for any occasion! Simple to make and incredibly satisfying!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant coffee powder
  • 2 tablespoons hot water
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream room temperature
  • 1/2 cup mini chocolate chips semi-sweet
For the Frosting:
  • 1 cup powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 3-4 tablespoons milk adjust for consistency
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chocolate shavings for garnish

Equipment

  • Mixing Bowl
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9x5-inch loaf pan
  • Cooling rack
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly.
  2. Grease your 9x5 inch loaf pan with butter or cooking spray. You can also line the bottom with parchment paper for easier removal.
  3. In a small bowl, dissolve the 2 teaspoons of instant coffee powder in 2 tablespoons of hot water. Set aside to cool slightly.
  4. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  5. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and the dissolved coffee mixture, combining until fully incorporated.
  6. In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the leaveners and cocoa.
  7. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture and mix until just combined. Be careful not to overmix.
  8. Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
  9. Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  10. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
  11. In a medium bowl, whisk together the powdered sugar, cocoa powder, 3 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. Adjust the milk to achieve your desired consistency.
  12. Once the cake has cooled, drizzle the frosting on top and sprinkle with chocolate shavings for a beautiful presentation.

Notes

  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
  • For a dairy-free option, use vegan butter and a dairy-free sour cream alternative.
  • Make it richer by adding more chocolate chips or using dark chocolate cocoa powder.