Chocolate Pound Cake

Chocolate pound cake is a moist and velvety old fashioned chocolate pound cake, tooped with a deliciously decadent chocolate glaze for even more rich chocolate flavor.

Preheat the oven to 325 F (163 C). Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Lightly dust with flour or cocoa powder.

Step 1:  

In a large bowl, whisk the flour, dutch cocoa powder, baking powder and salt together until well combined.

Step 2:  

Beat in the butter and sugars together until light and fluffy. This takes about 2 - 3 minutes at medium speed. On low beat in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.

Step 3:  

By hand or on the lowest mixing speed, sift the dry ingredients into the wet alternating with the brewed espresso and sour cream until the batter is just combined.

Step 4:  

Evenly scoop the chocolate pound cake batter into the prepared bundt pan. Bake the pound cake bundt for 60 - 70 minutes. Cool the cake in the loaf pan for 10 minutes. Remove the cake from the pan to cool to room temperature. 

Step 5:  

Add powdered sugar, cocoa powder, melted butter and half and half into a mixing bowl. Whisk until smooth and fully combined.

Step 6:  

Pour the chocolate glaze over the cooled chocolate bundt pound cake. Allow 30-45 minutes for the glaze to set, slice and enjoy.

Step 7:  

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