The Best Chocolate Pound Cake
This beginner-friendly chocolate pound cake uses Early Bird Farm & Mill's Organic All-Purpose Flour for a light, moist crumb. A touch of sour cream ensures tenderness, while espresso powder deepens the chocolate flavor without overpowering it. A perfect recipe for new bakers wanting to impress with minimal effort and maximum flavor.
Equipment
- Mixing Bowl
- Hand Mixer or Whisk
- Loaf Pan
- Measuring cups and spoons
Ingredients
Dry Ingredients
- 1 3/4 cups Organic All-Purpose Flour Early Bird Farm & Mill
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder optional but recommended
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract.
- Alternately add the dry ingredients and milk to the wet ingredients, starting and ending with dry. Mix just until combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For added elegance, dust with powdered sugar or drizzle with a chocolate glaze. Try adding mini chocolate chips for extra indulgence. Espresso powder deepens flavor but is optional.
Tried this recipe?Let us know how it was!