This chocolate pound cake is moist, and decadent, thanks to bloomed cocoa powder and a generous dollop of sour cream for extra tenderness.
The chocolate flavor is so rich and dreamy there's no need for frosting — just a dusting of powdered sugar to finish and this chocolate pound cake is ready to serve.
Here are the ingredients you'll need to make this chocolate pound cake!
Bloom the cocoa powder in milk, then whisk into sour cream. Set aside to cool.
Cream butter and both sugars together until light and fluff, scraping down the bowl at least 3 times. This can take several minutes, be patient!
Add eggs one at a time, beating for 60 seconds and scraping down the bowl well after each addition.
Alternate adding dry ingredients and the chocolate sour cream in batches, mixing on low speed and scraping down the bowl between additions.
When a few streaks of flour remain, mix by hand to finish the batter. This keeps the cake tender.
Transfer the batter to a greased and lined loaf pan and smooth it out.
[OPTIONAL] Cut a sliver of butter into thin sticks and arrange them down the center of the cake to control where the cake cracks open on top.
Bake until a toothpick or cake tester inserted comes out with just a few crumbs clinging to it.
Let the chocolate pound cake cool completely, then dust with powdered sugar to serve.