Best 2 Deep Chocolate Pound Cake Recipes

Indulge in the ultimate chocolate experience with our decadent Deep Chocolate Pound Cake. This heavenly cake is a symphony of rich chocolate flavors, boasting a moist and dense crumb that melts in your mouth. Perfect for chocoholics and special occasions, this pound cake is elevated by the addition of cocoa powder and melted chocolate, resulting in an intense and satisfying chocolatey delight. Accompanying this classic recipe are variations that cater to diverse dietary preferences and add exciting twists to the original. Explore the gluten-free version for a lighter take on this indulgence, or satisfy your sweet tooth with the luscious chocolate ganache frosting. For those seeking a vegan alternative, we offer a plant-based rendition that delivers the same decadent chocolate experience without compromising on taste or texture. Dive into the world of chocolate perfection with our Deep Chocolate Pound Cake and its delectable variations, sure to tantalize taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

DEEP CHOCOLATE SOUR CREAM POUND CAKE

Deep Chocolate Sour Cream Pound Cake image

Make and share this Deep Chocolate Sour Cream Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 cup Dutch-processed cocoa powder
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
2 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream

Steps:

Position a rack in the center of the oven; preheat oven to 325°.
Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
Gradually beat in the sugar.
Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
In a small bowl, stir the vanilla extract into the sour cream.
If your mixer has a splatter shield attachment, add it now.
At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
Scrape batter into the prepared pan and smooth the top.
Bake the cake for 65-75 minutes, until a cake tester comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes.
Invert the cake onto the rack and let cool completely.
Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).

DEEP CHOCOLATE POUND CAKE

Deep Chocolate Pound Cake image

Provided by Maria Helm Sinskey

Categories Cake Mixer Chocolate Dessert Bake Picnic Valentine's Day Kid-Friendly Mother's Day Back to School Family Reunion Shower Honey Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

Steps:

Position rack in center of oven; preheat to 350°F. Butter and flour 9x5x3-inch loaf pan, tapping out any excess flour.
Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.
Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

Tips:

Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
If you don't have time to make the ganache frosting, you can use a simple glaze made from powdered sugar and milk.
The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Conclusion:

This deep chocolate pound cake is a rich and decadent dessert that is perfect for any occasion. It's easy to make and can be customized with your favorite frosting or glaze. So next time you're in the mood for a chocolate fix, give this recipe a try. You won't be disappointed.