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chocolate pound cake

Easy Chocolate Pound Cake

A rich, buttery pound cake infused with smooth milk chocolate and topped with a glossy drizzle. Perfectly moist with a tender crumb, this cake is indulgent yet comforting—ideal for cozy winter days or whenever a chocolate craving strikes.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course: Dessert
Ingredients Method

Ingredients
  

For the Cake
  • 1 1/4 Cups AP flour
  • 1/4 Cup dark coco powder
  • 1 Tablespoon instant coffee
  • 1/8 Teaspoon baking soda
  • 1/8 Teaspoon salt
  • 1 Stick butter, softed or 1/2 cup of butter
  • 1.5 Cups of sugar
  • 3 Large egg room temperature
  • 1/2 Cup Sour cream
  • 1 Teaspoon vanilla extract
For Chocolate Glaze
  • 3/4 Cup dark chocolate chips
  • 3 Tablespoons butter
  • 1 Tablespoon light corn syrup
  • 1/4 Teaspoon vanilla extract

Method
 

For the Cake
  1. Preheat oven to 330°F (165°C). Grease and flour the baking pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the sour cream until fully combined.
  5. Sift the dry ingredients together, then gently add them to the butter mixture. Beat on low speed until just blended.
  6. Stir in the vanilla extract. Do not overmix or the cake will be tough.
  7. Pour the batter into the prepared pan and bake in the center of the oven for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool before glazing.
For chocolate glaze
  1. Prepare a double boiler with hot (not boiling) water.
  2. Add the chocolate chips, butter, and corn syrup. Stir until melted and smooth.
  3. Remove from heat and stir in the vanilla extract.
  4. Pour the warm glaze evenly over the cooled cake.