Double Chocolate Pound Cake Recipe

I made a Double Chocolate Loaf Cake that’s so fudgy and impossibly tender it reads like the Moist Chocolate Pound Cake Recipe I never knew I needed.

I am obsessed with this double chocolate pound cake because it tastes like grown-up candy. I love how dense and fudgy it is, the kind that makes you stop and stare mid-bite.

But what really sells it for me is the sharp cocoa edge from unsweetened cocoa powder and the tang from sour cream, those two always keep it intensely chocolatey and insanely moist. I don’t chase froufrou desserts; I want pure chocolate impact.

This Moist Chocolate Pound Cake Recipe is my go-to when I need a quick win, and every crumb screams Chocolate Pound Cake Recipe with no apologies.

Ingredients

• Flour: Basically the backbone here, gives structure so the cake holds together nicely.
• Cocoa powder: Deep chocolate punch, a little bitter so it’s not overly sweet.
• Baking powder: Makes it rise and feel light instead of heavy and dense.
• Baking soda: Reacts with sour cream to give lift and tender crumb.
• Salt: Quietly balances sweetness, makes the chocolate actually taste like chocolate.
• Butter: Rich, creamy fat that makes the cake moist and ridiculously satisfying.
• Sugar: Sweetness and texture; helps crust form so you get that slight crisp.
• Eggs: Bind everything and add richness; they help the cake keep shape.
• Vanilla: Subtle warmth that makes the chocolate feel rounded and homey.
• Sour cream: Adds tang and moisture; keeps crumbs soft for days.
• Coffee or milk: Coffee boosts chocolate notes, milk keeps it mellow and smooth.
• Chocolate chips: Melty pockets of joy, makes bites gooey and extra chocolatey.

Ingredient Quantities

• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup (240 g) sour cream, room temperature
• 1/2 cup (120 ml) strong brewed coffee or milk, warm
• 1 cup (170 g) semi sweet chocolate chips or chopped dark chocolate

How to Make this

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment, letting a little parchment hang over the sides for easy removal.

2. Whisk together 1 3/4 cups (220 g) all-purpose flour, 3/4 cup (75 g) unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Set it aside.

3. In a large bowl, cream 1 cup (225 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy. This takes about 3 to 5 minutes with a hand mixer, a bit longer if you’re using a whisk by hand.

4. Beat in 3 large room temperature eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract. Don’t rush the eggs, or the batter can look separated for a sec, just keep mixing.

5. Add the dry mixture to the butter mixture in three additions, alternating with 1 cup (240 g) room temperature sour cream, beginning and ending with the dry mixture. Mix on low speed until just combined; overmixing will make the cake dense.

6. Pour in 1/2 cup (120 ml) warm strong brewed coffee or milk and fold it in gently. Warm coffee brings out the chocolate flavor, milk makes it milder, either works fine.

7. Fold in 1 cup (170 g) semisweet chocolate chips or chopped dark chocolate, reserving a few to sprinkle on top if you want a prettier loaf.

8. Scrape the batter into the prepared pan, smooth the top and sprinkle the reserved chips. Tap the pan lightly on the counter to remove any big air bubbles.

9. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If the top browns too quickly, tent lightly with foil after 30 to 35 minutes.

10. Cool the cake in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing. It’s best at room temp, and it actually slices cleaner if you chill it for 30 minutes. Enjoy warm with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×5 inch loaf pan (greased and floured or lined with parchment)
3. Parchment paper (leave a little hanging for easy removal)
4. Medium and large mixing bowls
5. Measuring cups and spoons (for both dry and wet ingredients)
6. Hand mixer or whisk (a hand mixer makes creaming faster but a whisk works)
7. Rubber spatula (for scraping the bowl and smoothing the top)
8. Wire cooling rack
9. Toothpick or cake tester (to check doneness)

FAQ

Double Chocolate Pound Cake Recipe Substitutions and Variations

• All-purpose flour: Swap with cake flour for a softer crumb — use 1 cup cake flour for every cup AP, or use a 1:1 gluten free all-purpose blend by weight (220 g) if you need GF. Cake flour makes it lighter, GF blend keeps texture similar.
• Unsalted butter (1 cup / 225 g): Replace with neutral oil (like vegetable or canola) at 3/4 cup (180 ml) for every 1 cup butter if you want a moister, denser cake, or use stick margarine 1:1 if you need non-dairy-ish convenience. Oil gives more moisture, margarine behaves more like butter.
• Sour cream (1 cup / 240 g): Use plain Greek yogurt 1:1 for the same tang and structure, or buttermilk 1 cup for a slightly looser batter (if using buttermilk, reduce any extra liquid a bit). Greek yogurt keeps it rich, buttermilk adds tang and lift.
• 3 large eggs: For each egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 min) as a vegan binder, or 1/4 cup unsweetened applesauce per egg to keep moisture but expect a slightly denser crumb.

Pro Tips

1) Let everything come to room temp. Cold eggs or sour cream make the batter seize and you end up overmixing to fix it, which makes the loaf dense. If you forget, pop eggs in warm water for 5 minutes, and soften the sour cream a bit at room temp.

2) Use the warm coffee if you want a deeper chocolate flavor, but dont make it boiling hot when you add it. Warm is plenty, and fold it in gently so you dont deflate the batter. If you prefer milder, use milk but skip the espresso strength.

3) Dont overmix once you add the flour. Stir just until you cant see streaks. Overworking the batter makes the crumb tough. Tap the pan and smooth the top, then resist the urge to poke at it while it bakes.

4) If the top browns too fast, tent with foil after about 30 minutes. Also cool the loaf in the pan for 15 minutes, then lift it out and chill for 30 minutes before slicing for cleaner pieces. A quick zap in the microwave brings back that just-baked warmness if you want it later.