Sinfully Rich Double Chocolate Pound Cake Recipe
As I sit down to write this recipe for Double Chocolate Pound Cake, I can’t help but feel excited to share this rich and decadent dessert with all of you. This cake is a true masterpiece in the world of baking and is sure to become a staple in any chocolate lover’s life.
The thought of creating a cake that is both fluffy yet dense, sweet yet rich, and chocolaty yet not overwhelming can be intimidating. But fear not! With this recipe, I will guide you step by step as you create an irresistible double chocolate pound cake that will leave your taste buds dancing.
One of the best things about this cake is its versatility. Whether you’re in the mood for an indulgent treat or want to impress guests, this cake delivers every time. To top it off, the addition of sour cream makes the cake moist while providing a slight tang that balances out the richness of the chocolate.
So roll up your sleeves, preheat your oven to 350°F and let’s get started on making a cake that will have everyone coming back for seconds (or thirds).
Why You’ll Love This Recipe
Listen to me, amigo. You will fall in love with this recipe, and let me tell you why.
Imagine sinking your teeth into a slice of warm, moist, and chocolaty heaven. That is what this Double Chocolate Pound Cake recipe is all about. It is a perfect mix of chocolatey goodness and rich flavors that will melt in your mouth, like butter on warm bread.
What sets this cake apart from the rest, you ask? Well, let me give you a taste of what awaits you. This cake uses sour cream for added moisture and richness. Its combination of two types of sugar- brown sugar and granulated sugar- lends it a depth of flavor that is unparalleled. The use of boiling water mixed with instant coffee adds a subtle hint of bitterness that balances out the sweetness perfectly.
But wait! There’s more! This cake is filled with chocolate chips that melt in your mouth with every bite. And if that’s not enough, we drizzle it with an irresistible dark chocolate ganache that makes it impossible to resist.
So, if you love chocolate as much as I do, let this Double Chocolate Pound Cake be your new go-to dessert recipe. Believe me; once you taste it, there’s no turning back.
Ingredient List
Before we get started with the recipe, let’s take a look at the ingredients we’ll be using. This Double Chocolate Pound Cake recipe calls for:
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp instant coffee (optional)
- 1 box chocolate pudding mix (3.9 oz) (optional)
Wet Ingredients:
- 2 sticks unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
Chocolate Chips:
- 1/2 cup dark chocolate chips (optional)
Boiling Water:
- 1/2 cup boiling water
The Recipe How-To
Step 1: Preheat the Oven and Prepare the Pan
First things first, preheat your oven to 350°F. Meanwhile, grease a loaf pan generously with butter or baking spray to prevent the cake from sticking to the sides.
Step 2: Prepare the Dry Ingredients
In a mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined. Set aside.
Step 3: Prepare the Wet Ingredients
In a separate bowl, beat 2 sticks (1 cup) of softened unsalted butter, 1 1/2 cups of granulated sugar, 1/4 cup of brown sugar, and 2 large eggs together until light and fluffy. Add in 1 cup of sour cream and 2 teaspoons of vanilla extract, then beat again until smooth.
Step 4: Combine Dry and Wet Ingredients
Next, gradually fold in the dry ingredients into the wet ingredients mixture until just combined. Be careful not to overmix the batter, as it can cause the cake to be tough and dense.
Step 5: Add Boiling Water
Stir in 3/4 cup of boiling water mixed with 2 teaspoons of instant coffee granules or espresso powder. This step may seem a little odd, but trust me, it is what makes this cake super moist and tender.
Step 6: Add Chocolate Chips (Optional)
For an extra chocolatey kick, toss in some chocolate chips into the batter. You can use dark chocolate chips or semi-sweet chocolate chips, whichever you like best. Fold them in gently.
Step 7: Bake
Pour the batter into the prepared loaf pan and bake for approximately 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Keep an eye on it and rotate the pan halfway through baking to ensure even baking.
Step 8: Cool and Enjoy
Once done, remove the cake from the oven and let it cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely. Serve either plain, dusted with powdered sugar, or drizzled with some chocolate ganache for an indulgent treat. Delicious!
Substitutions and Variations
Just like any other recipe, there are many substitutions and variations that can be made to the double chocolate pound cake recipe. Replacing the all-purpose flour with cake flour will result in a lighter and softer texture, while using bread flour will make the cake denser. If you don’t have sour cream on hand, you can substitute it with full-fat Greek yogurt or buttermilk.
For those who want a more intense chocolate flavor, try adding dark chocolate chips or using unsweetened baking chocolate in place of some of the cocoa powder. Alternatively, adding instant espresso powder to the boiling water mixture will give the cake a rich coffee flavor that pairs perfectly with chocolate.
If you’re feeling adventurous, mix in some pudding mix to the cake batter for a more indulgent and decadent result. Chocolate pudding mix would be an excellent choice, but vanilla or even pistachio could also work.
Don’t have a loaf pan? No worries! This recipe can be made into a bundt cake instead. Just be sure to adjust the baking time accordingly.
Finally, if you really want to take this cake over the top, try drizzling some smooth chocolate ganache over the cooled cake for an extra layer of indulgence. The possibilities are endless with this double chocolate pound cake recipe, so feel free to get creative!
Serving and Pairing
Once your double chocolate pound cake is baked, it’s time to serve and experience the indulgent goodness that it offers. This recipe yields a moist and dense chocolate cake with two types of chocolate embedded in it, which makes it an ideal dessert or sweet treat for hosting an intimate party or simply indulging on a lazy afternoon.
One of my favorite toppings to pair with this chocolate pound cake is a smooth and velvety chocolate ganache. The creamy texture of the ganache complements the rich bittersweetness of the chocolate cake, creating a perfect balance of flavors. You can also dust some powdered sugar on top for an elegant touch.
Adding fresh berries, such as raspberries or strawberries, can provide a refreshing break from the richness of the cake. The sourness of these berries balances deliciously with the sweetness of the cake. You may also serve this pound cake with a dollop of whipped cream for an extra sweet contrast.
If you want to take things up a notch, feel free to add a scoop of vanilla ice cream on top while the cake is still warm. As soon as the ice cream starts melting, you’ll be transported to another world where every bite is sheer decadence.
When it comes to pairing drinks with double chocolate pound cake, coffee and tea are my absolute favorites. A hot cup of coffee cuts through the sweetness of the cake and enhances its richness. For tea lovers, a rich black tea like Earl Grey or Darjeeling strikes the perfect balance.
In conclusion, serving and pairing your double chocolate pound cake can take your baking game up by several notches. Experiment with your preferred toppings and drinks to create your ideal combination!
Make-Ahead, Storing and Reheating
As with most pound cakes, this Double Chocolate Pound Cake recipe can be made ahead of time and stored if needed. Once out of the oven, allow the cake to cool completely before wrapping it in plastic wrap or aluminum foil. You may also opt to store it by placing it in an airtight container.
Stored in this manner, you can keep your Double Chocolate Pound Cake for up to five days at room temperature or one week if stored in the fridge.
When ready to serve again, just make sure you bring your cake back up to room temperature before cutting into it. You can easily do this by removing the cake from the fridge an hour or so before serving to allow it to soften up.
Alternatively, you can warm individual slices of Double Chocolate Pound Cake in the microwave for 10-15 seconds. This will help soften it back up a bit and bring out that freshly baked aroma.
It’s worth noting that once you heat it up though, the chocolate chips inside can melt and become a bit messy, but it’ll still taste amazing with some whipped cream or vanilla ice cream on top. Nonetheless, there’s no harm in making a fresh batch as this cake’s rich flavor is just as pleasant during every bite as when you first baked it.
Tips for Perfect Results
A double chocolate pound cake is one of my all-time favorites, and I want to share with you some tips that I’ve learned for making it turn out perfectly every time.
First and foremost, be sure to properly measure your ingredients. Baking is a science, and even small variations can have a big impact on the final product. So take your time measuring everything out correctly.
When mixing the ingredients together, use softened butter and room temperature eggs. This will make it easier to blend all of the ingredients smoothly without leaving any lumps or bumps.
Another key ingredient that plays a big role in the texture of the cake is sour cream. It adds moisture and tanginess while also helping to keep the cake tender.
Make sure not to overmix the batter once you’ve added in the dry ingredients. Overmixing can cause the cake to become tough and dry.
It’s also crucial to properly grease your baking pan (use butter or non-stick spray) before adding the batter. This will ensure that the cake doesn’t stick and comes out easily.
Lastly, when baking your pound cake, keep an eye on it to prevent overcooking. Your oven may run hotter or cooler than others, so start checking on your pound cake about 10-15 minutes before the recommended cooking time. To see if it’s done, insert a toothpick into the center of the cake—if it comes out clean, it’s ready! To elevate this dessert even further, top it off with a decadent chocolate ganache or whipped cream and enjoy!
FAQ
As with any recipe, there may be some questions or concerns that arise as you prepare your Double Chocolate Pound Cake. In this section, I have provided answers to some of the most commonly asked questions about this recipe. From tips for substitutions to ideas for variations, I hope that these FAQs answer any lingering questions and help you achieve perfect results every time.
What causes a pound cake to be heavy?
Is your cake feeling heavy and dense? It’s possible that the butter and sugar didn’t have enough air incorporated into them. This issue could stem from not creaming the mixture for long enough, or from adding in the sugar, eggs, or flour too quickly.
Why is it called Elvis Presley pound cake?
According to a story shared by food historians, Jane and Michael Stern in Saveur magazine, Elvis Presley, despite his wealth, never lost his fondness for simple, traditional American cuisine. The Sterns often dined with Elvis fans who felt a special connection to the singer through their shared love of down-home cooking.
Why do you put baking soda in pound cake?
A classic British cake that is beloved for its thick and indulgent texture is the pound cake. Typically baked in a loaf pan, this dessert earned its name from its original recipe which measured a pound of butter, eggs, sugar and flour. Nowadays, baking powder is often added to aid in the cake’s rising process.
Can you beat a pound cake too much?
When it’s time to mix in the eggs for your British cake recipe, take care not to get carried away. Add them in one at a time and only mix until the yellow disappears. Overbeating the eggs can lead to some unfortunate outcomes, such as batter overflowing the pan during baking or a crust that can easily fall apart when the cake cools down. So remember, take it easy when it comes to beating those eggs.
What makes a pound cake different from a regular cake?
Pound cake is a dense baked dessert that doesn’t rise as much as American-style butter cake. Due to its high butter and egg content, it has a rich flavor and is usually served plain or with a simple glaze. This type of cake is often baked in a loaf or Bundt pan.
Bottom Line
In conclusion, this Double Chocolate Pound Cake recipe is the ultimate treat for chocolate lovers out there. The combination of two types of chocolate, moist cake texture, and heavenly rich flavor will make you crave more. You can bake it as a loaf or bundt cake, making it versatile and perfect for any occasion.
Remember to follow the instructions carefully and use high-quality ingredients for perfect results. Experiment with different variations and serve it with your favorite toppings, such as vanilla ice cream or chocolate ganache.
Not only is this cake delicious, but it is also easy to make, store, and reheat if necessary. With the right techniques and some simple substitutions, you can customize this recipe to fit your preferences.
So go ahead and give this Double Chocolate Pound Cake recipe a try! Impress your friends and family with the best chocolate cake they’ve ever tasted. Don’t be surprised if they ask you for the recipe!
Double Chocolate Pound Cake Recipe
Ingredients
- 2 teaspoons instant coffee
- 1/2 cup boiling water
- 1/2 cup unsweetened cocoa powder
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups butter, softened
- 2 cups granulated sugar
- 1/2 cup brown sugar, firmly packed
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup min semi-sweet chocolate chips
Instructions
- Preheat oven to 325 degrees. Grease and flour the pan. In a small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.
- Stir together flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Mix well. Combine cocoa mixture and sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan. Spoon remaining batter into bottom of pan.
- Bake 60-70 minutes until toothpick inserted into center comes out clean. Cool cake in pan on wire rack for 15 minutes. Turn cake onto wire rack to cool completely. To assemble cupcake, ice top of bottom half. Place top half atop iced bottom half. Decorate as desired.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.