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Chocolate Pound Cake with Chocolate Frosting

Indulging in a rich, velvety slice of Chocolate Pound Cake with Chocolate Frosting has a way of bringing a smile to anyone's face. This decadent dessert combines the delightful flavors of chocolate with a moist, dense texture that feels like a warm hug on a plate. Did you know that pound cakes have been around for centuries? Traditionally, they were made with a pound each of butter, sugar, eggs, and flour—hence the name! This version takes that classic recipe and elevates it with cocoa, making it perfect for any celebration or just a cozy evening at home. Whether you’re entertaining friends or simply treating yourself, this cake is incredibly easy to whip up and is sure to impress those around your dining table. After you’ve savored this sweet creation, why not check out our other dessert options, like the classic Vanilla Bean Cheesecake? You’ll be delighted you did!
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Ingredients
  

  • For the Chocolate Pound Cake:
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder Dutch-processed is best
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or full-fat plain Greek yogurt
  • 1/4 cup hot water or freshly brewed hot coffee
  • For the Chocolate Frosting:
  • 1/2 cup 1 stick unsalted butter
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup whole milk add more if needed
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

  • Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan, or use baking spray with flour.
  • Make the Cake Batter:
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes).
  • Add the eggs one at a time, making sure to beat well after each addition.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Be sure to start and end with the dry ingredients.
  • Finally, stir in the vanilla extract and hot water or coffee until everything is just combined.
  • Bake the Cake:
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes, then gently invert it onto a wire rack to cool completely.
  • Make the Frosting:
  • In a medium saucepan, melt the butter over medium heat.
  • Whisk in the cocoa powder until it is smoothly combined.
  • Stir in the milk and bring to a gentle simmer.
  • Remove from heat and gradually whisk in the powdered sugar, vanilla extract, and salt until smooth and pourable.
  • Let the frosting cool slightly to thicken before pouring it over your cooled cake.
  • What to Serve Chocolate Pound Cake with:
  • Pairing your Chocolate Pound Cake with complimentary items can take your dessert experience to the next level. Consider serving it alongside a scoop of vanilla ice cream or whipped cream for a delightful contrast. Fresh berries such as raspberries or strawberries can add a refreshing burst of flavor and color. If you're feeling adventurous, a rich chocolate sauce drizzled on top might just elevate the experience!
  • Top Tips for Perfecting Chocolate Pound Cake:
  • To ensure your Chocolate Pound Cake turns out perfect every time, here are some key tips:
  • Use Room Temperature Ingredients: This will help the batter mix more uniformly, leading to a smoother texture.
  • Don't Overmix: When combined, stop mixing so you don't activate the gluten too much—it can lead to a dense cake.
  • Check for Doneness: Ovens can vary, so it’s always best to keep an eye on your cake towards the end of the baking time.
  • Frosting Tip: If your frosting appears too runny, you can add a bit more powdered sugar to thicken it up.
  • Storing and Reheating Tips:
  • This Chocolate Pound Cake can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze it for up to two months. When reheating, slice off a piece and pop it in the microwave for about 10-15 seconds for a warm treat. You can also let slices thaw at room temperature when ready to enjoy them again.
  • Now that you have this incredible Chocolate Pound Cake with Chocolate Frosting recipe, it’s time to head into the kitchen and create a masterpiece of your own! Happy baking!