Best Deep Chocolate Pound Cake Recipes

Deep Chocolate Sour Cream Pound Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 cup Dutch-processed cocoa powder
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
2 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream

Steps:

Position a rack in the center of the oven; preheat oven to 325°.
Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
Gradually beat in the sugar.
Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
In a small bowl, stir the vanilla extract into the sour cream.
If your mixer has a splatter shield attachment, add it now.
At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
Scrape batter into the prepared pan and smooth the top.
Bake the cake for 65-75 minutes, until a cake tester comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes.
Invert the cake onto the rack and let cool completely.
Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).

Deep Chocolate Pound Cake image

Provided by Maria Helm Sinskey

Yield Makes 8 servings

Number Of Ingredients 14

2 1/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

Steps:

Position rack in center of oven; preheat to 350°F. Butter and flour 9x5x3-inch loaf pan, tapping out any excess flour.
Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.
Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.