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Chocolate Pound Cake Recipe


Makes: 10-12 servings.
Skill Level: None

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Step 1

Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan. In 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 large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy. Beat in eggs, one at a time. Add vanilla; mix well. Combine cocoa mixture and sour cream. Add flour mixture alternately with 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.

Step 2

Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes. Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.

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Ingredients

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2 teaspoons vanilla extract

$7.99

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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

1 cup sour cream

1 cup mini semisweet chocolate chips

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Cooling Grid

Toothpick

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Chocolate Pound Cake is rated 4.2857 out of 5 by 14.
Rated 5 out of 5 by from I made this cake for my daughter's birthday, and it was such a success!!! I would however alter the amounts of batter in each side of the pan. I watched the YouTube video on how to use this giant cupcake pan and she suggested putting 2 1/2 cups in the top and 3 1/2 cups in the bottom and they both worked out perfect with only a little trimming required. The cooking time did take the full 70 minutes. I also bought some cake release and this product is an absolute winner, my sister in law who was over from NZ also bought some to take home after seeing the results.
Date published: 2013-03-21
Rated 2 out of 5 by from I made this recipe for the first time yesterday. First, the cup amount that it states should be placed in the top portion was way too much. Overspilled in my oven a lot. The cakes themselves came out of the pan easily; although due to the over spill I had to trim the top part. The bottom part sank down in the middle. I cooked it for 70 minutes as when I tested it at 60 the cake was still uncooked. I made very sure that I followed the recipe to the letter. I have read other posted remarks and was surprised with so many people enjoying the taste. I thought the taste of the cake was very bland; not chocolate enough and almost malted like. I assumed that flavor was coming from the mixture of the coffee and brown sugar. Oh; I do live in high altitude. Not sure if that makes a difference.
Date published: 2013-05-01
Rated 5 out of 5 by from I first used this for a 3D shaped pan, and it worked well for that. I usually substitute cinnamon for the coffee, especially for kids. It gives it a tiny hint of cinnamon, which is nice. The sour cream gives it a certain zing. I have also done it without the chocolate chips, and it's fine. If you like the chocolate chips, I suggest using a whole bag (2 cups) of them. If baking cupcakes, I do about 28-30 minutes, and for round pans about 35 minutes (high altitude here).
Date published: 2014-03-24
Rated 5 out of 5 by from A delicious cake. I love this cake. It tastes great with chocolate butter cream too but I like it plain. It is better to let the choc chips melt or you will get a lumpy mouthful. It didn't always come out great for decorating specially in shaped pan. I used it to make an engine for my son's birthday where the sharp corners stuck to the pan. It is good for round or square pans.
Date published: 2010-12-06
Rated 5 out of 5 by from Any time I have an opportunity to make a cake for an adult, I use this recipe! It is so yummy and decadent. I have found that the center of the cake isn't always completely cooked (not in an inedible way, more like a fudgy kind of way!), but I don't worry about it to avoid risking burning the outside. This is definitely my 'go-to' recipe for pound cakes!
Date published: 2010-12-01
Rated 3 out of 5 by from Not a cake for kids (too much of a dark chocolate cake). This was my first time using this recipe for the giant cupcake. The bottom part of the cupcake came out in two pieces. I am thinking i needed to bake it a bit more even thought i had it in for 70 minutes. So it might have not looked the best but all the adults thought it was delicious.
Date published: 2010-11-30
Rated 4 out of 5 by from I used this for a 3D pan, and it came out really well. A single recipe made more than enough batter for it. It's a good cake that's not super dense. I substituted cinnamon for the coffee and loved that. It resulted in a subtle yet definite hint of cinnamon.
Date published: 2012-06-21
Rated 5 out of 5 by from @ Nazra a word of advice wilton sells an item called cake release. All you do is spread it on the pan, like oiling it and it will allow for the cake to come straight out, so you don't have the problem with the corners sticking.
Date published: 2011-05-15
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