Deeply Chocolate Pound Cake
Indulge your chocolate cravings with this **Deeply Chocolate Pound Cake**, a luscious dessert that delivers rich, velvety chocolate flavor in every bite. Made with a generous dose of unsweetened cocoa powder and studded with semi-sweet chocolate chips, this cake strikes the perfect balance between decadence and comfort. The addition of sour cream and whole milk ensures an ultra-moist crumb, while the classic pound cake texture makes it ideal for slicing and sharing. Whether served on its own or paired with whipped cream or ice cream, this chocolate loaf is a showstopper for any occasion. Plus, with just 20 minutes of prep time, it’s a simple yet impressive treat for chocolate lovers everywhere. Perfect for dessert, brunch, or an afternoon indulgence, this recipe is a must-try for anyone seeking the ultimate chocolate experience!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, room temperature
- 1.75 cups granulated sugar
- 4 eggs, large
- 2 teaspoons vanilla extract
- 0.5 cup sour cream
- 0.25 cup whole milk
- 0.75 cups semi-sweet chocolate chips or chopped chocolate
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
Mix in the vanilla extract until combined.
Reduce the mixer speed to low and gradually add the whisked dry ingredients in three additions, alternating with the sour cream and milk. Begin and end with the dry ingredients. Do not overmix—mix until just combined.
Fold in the semi-sweet chocolate chips or chopped chocolate using a spatula.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs but no wet batter.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake has cooled, slice and serve as is, or with a dollop of whipped cream or a scoop of your favorite ice cream.
Nutrition Facts
Calories |
4882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.0 g | 351% | |
| Saturated Fat | 166.3 g | 832% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 2068 mg | 90% | |
| Total Carbohydrate | 584.6 g | 213% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 428.4 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 460 mg | 35% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
