Chocolate Pound Cake
Prep time: 20 minutes
Cook time: 55 minutes
Serves: 10
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Cook time: 55 minutes
- Total time: 1 hour 14 minutes
- Serves: 10
Rich and moist chocolate pound cake made with cocoa and hot water for deep flavor. This easy recipe creates a soft, tender loaf with a classic crack.
Ingredients
- 200 g unsalted butter, softened (¾ cup + 2 tbsp)
- 200 g granulated sugar (1 cup)
- 200 g all-purpose flour (1 ½ cups + 1 tbsp)
- 50 g cocoa powder (½ cup)
- 100 ml hot water (7 tbsp)
- 4 large eggs
- 50 g sour cream (¼ cup)
- 2 tsp vanilla extract
- 5 g baking powder (1 tsp)
- ½ tsp salt
Method
Preheat oven to 170°C (340°F).
Mix cocoa powder with hot water until smooth. Set aside.
Whisk flour, baking powder, and salt in a separate bowl. Set aside.
Beat butter and sugar for 3–5 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
Add cocoa mixture and mix until combined.
Add sour cream and vanilla extract and mix until smooth.
Sift in dry ingredients and fold gently with a spatula. Mix briefly on low speed until smooth.
Grease and flour a loaf pan and transfer the batter. Smooth the top.
Score the center with a buttered spatula and optionally place a thin strip of butter along the line.
Bake at 170°C (340°F) for 50–60 minutes. Check with a skewer after 50 minutes.
Let cool before slicing.
