This is a rich chocolatey pound cake recipe that I love. Pound cakes tend to be more dense and heavier which is what we like. While this one is still dense, it’s also very moist and has a slightly lighter texture. This is because I use sour cream in the batter. I also use more cocoa powder than most chocolate cakes call for since I want that chocolatey richness! It’s the most scrumptious, decadent, easy to make chocolate cake ever! If that isn’t enough, I’m going to share the link to the Chocolate Ganache that is pictured on this cake. But for me, I’m good taking this cake out of the oven, slicing it warm and adding a big dollop of whipped cream! I’m drooling here…
We enjoy cakes, but most of the time a traditional size cake is just too much for us and it goes to waste. Sometimes I would cut a cake in half and send it to someone and that always works, but it’s a cut cake nonetheless and will tend to dry out faster. I invested in two 6 cup bundt pans and split the batter between the two. It makes the CUTEST cakes you’ve ever seen! One of them is perfect for us and the other I can wrap and freeze for another day or send it to someone and make them smile. It’s a whole small cake and not one that has been cut. A bonus! Plus I feel it stays fresher longer.
Here’s a tip: To ship a bundt cake, wrap your cooled cake well in plastic wrap then aluminum foil and freeze at least overnight. Package securely so the cake isn’t moving around in the box and ship overnight or 2nd day priority. Overnight can be expensive so I typically do 2nd day. Freezing just keeps it fresher longer while in transit, especially on hot summer days. I also tend to send cakes that do not require icing since that could melt and make a mess. That being said, I have sent this cake iced with a Chocolate Ganache in cooler temperatures and it did well. I have also shipped my Cranberry Orange Pound Cake with Cranberry Orange Ganache and it did great too. The ganache in both cases held up and did not crack and fall apart. Both were wrapped and frozen first before shipping.
Here’s how I make it.
Chocolate Pound Cake
Preheat your oven to 325 degrees. Grease and flour your 10-12 cup bunt pan or two smaller 6 cup bunt pans. Pictured are my 6 cup bundt pans.
In a medium size bowl, whisk together the flour, baking powder and cocoa. Set aside.
In the bowl of your stand mixer, cream together the room temperature butter, sour cream and sugar. About 3 minutes until it’s really creamy.
Tip: Use room temperature soft butter, it will cream and combine with the other ingredients so much nicer.
Crack the eggs into a small bowl. Add the eggs, one at a time to the butter mixture and mix for about 20 seconds after each one.
Carefully add about 1/3 of the flour mixture to the creamed mixture and very gently mix it in on low speed. Unless you want to look like you were in the kitchen all day working…
Carefully add another 1/3 of the mixture, mixing to incorporate it into the batter, then do the same with the remaining flour mixture.
Add the pure vanilla extract. After mixing on low for a few seconds, turn up your mixture to medium speed and beat for 2 minutes.
Pour the batter into your greased and floured bundt pan(s). Bake the 10-12 cup bundt pan for about 1 hour 10-15 minutes, OR the 6 cup sizes for about 55 minutes to 1 hour, until a toothpick inserted in the center of the cake comes out clean.
Pictured are my two 6 cup bundt pans. Aren’t they so cute??
Let cool a couple of minutes then invert onto a doily lined cake plate.
This has to be one of the most scrumptiously simple chocolate cakes ever! I’m fine eating this right out of the oven with a dollop of vanilla ice cream or a big glob of real whipped cream. My oh My!
The best thing for us is, these are small cakes since I did them in those cute 6 cup cake pans. I can serve one for us and then either freeze the other for another time or give it away! It will never look like you gave someone a half a cake… Just saying…
While I’m good with eating this cake “As Is”, it’s even richer if you add some Chocolate Ganache. Oh My, that takes it to a whole new level of richness. Plus it’s quite pretty too!
Click the link for the Chocolate Ganache recipe.
I love how it’s thick but yet still runs down the sides. This Chocolate Ganache will also set up which is important if you’re going to wrap it in plastic wrap for the freezer or send it to someone.
Don’t you just want to take your finger and dip into that glaze?!?
How would you eat this chocolate cake? No icing? With icing? A dusting of powdered sugar? Ice cream? Whipped cream?
For other great cake recipes, check out these!
Here’s the printer friendly recipe.