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Chocolate Pound Cake with Rich Cocoa Frosting Recipe

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3.9 from 76 reviews

  • Author: Ava
  • Total Time: 2 hours 5 minutes
  • Yield: 15 servings

Description

This rich and moist Chocolate Pound Cake features a deep cocoa flavor balanced by a subtle hint of coffee and a creamy sour cream addition for extra tenderness. Topped with a luscious chocolate glaze, this bundt cake is perfect for dessert or special occasions, offering a classic, indulgent treat that melts in your mouth.

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup Dutch process cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups softened butter
  • 3 cups white granulated sugar
  • 5 eggs (room temperature)
  • 3 teaspoons vanilla extract
  • 1/4 cup liquid coffee (room temperature)
  • 3/4 cup sour cream (room temperature)

Frosting Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons Dutch process cocoa
  • 2 tablespoons butter (melted)
  • 1/4 cup heavy cream

Instructions

  1. Prepare Cake: Preheat your oven to 325°F (163°C) and grease and flour a 10-cup bundt pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, Dutch process cocoa, baking powder, and salt until they are well combined. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a stand mixer on medium speed, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 to 4 minutes.
  4. Add Eggs and Flavorings: Lower the mixer speed to low and add eggs one at a time, blending each just until incorporated. Then add the vanilla extract and room temperature coffee, mixing gently to combine.
  5. Combine Dry and Wet Ingredients: Gradually mix the dry ingredient mixture into the butter mixture, either at low mixer speed or by hand, making sure not to overmix to keep the cake tender.
  6. Fold in Sour Cream: Gently stir in the sour cream to add moisture and richness to the cake batter.
  7. Pour and Tap Batter: Pour the prepared batter into the bundt pan, then gently tap the pan on the countertop to release any trapped air bubbles for an even texture.
  8. Bake the Cake: Place the pan in the center of the oven and bake for 60 to 70 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  9. Cool Cake: Allow the cake to cool in the pan for 10 minutes. Then carefully invert it onto a serving plate or platter and let it cool completely.
  10. Prepare Frosting: While the cake cools, beat together the powdered sugar, cocoa, and melted butter using a handheld mixer until smooth. Gradually add the heavy cream until the frosting reaches your desired consistency.
  11. Glaze the Cake: Pour the chocolate glaze evenly over the cooled cake. Allow it to set for 30 to 40 minutes before slicing and serving for best results.
  12. Serve: Slice and enjoy this decadent chocolate pound cake perfect for any dessert occasion.

Notes

  • Use room temperature ingredients for better mixing and smoother batter.
  • Do not overmix the batter to avoid a dense cake texture.
  • The addition of coffee enhances the chocolate flavor without imparting a coffee taste.
  • Ensure the bundt pan is well greased and floured to prevent sticking.
  • Let the glaze set properly to avoid it sliding off when serving.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-pound-cake-with-rich-cocoa-frosting-recipe/