I nurture a Homemade Chocolate Pound Cake recipe bursting with decadence. Browned unsalted butter, granulated sugar, eggs, cocoa powder, and sour cream unite with vanilla extract to form a luscious batter. Every slice yields rich chocolate intensity and a balanced finish that invites one to savor a new flavor adventure.

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I’ve been searching for a chocolate dessert that truly blows my mind and this Best Chocolate Pound Cake recipe does exactly that. I love how its rich chocolate flavor mixes perfectly with a moist, tender crumb.

I start by browning 1 cup of unsalted butter and letting it cool so it brings a deep, nutty note to the cake. The process continues with 1 1/2 cups of granulated sugar and 4 large eggs at room temperature that help create a smooth, luscious texture.

I then fold in 2 cups all-purpose flour along with 3/4 cup unsweetened cocoa powder to give it that undeniable chocolate punch. A tiny bit of 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup sour cream, and 2 teaspoons vanilla extract round out the flavors perfectly.

This old fashioned yet modern twist on a chocolate dessert has quickly become one of my favorites. Enjoy making it as much as I did!

Why I Like this Recipe

I really dig this recipe for a bunch of reasons. First, the browned butter gives it this amazing nutty flavor that totally sets it apart from the regular chocolate cakes I’ve made before. Second, the cake comes out super moist and rich thanks to the sour cream and cocoa powder mix – there’s just something about that combo that makes every bite really indulgent. Third, I love how easy it is to mix up; following the steps is straightforward, and I never have to worry about it turning out dry or overly sweet. Lastly, every time I bake it, it fills the whole kitchen with a delicious, chocolatey smell that instantly gets me excited – it’s like the pre-party before the first taste!

Ingredients

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Unsalted Butter: Adds rich flavor and smooth texture while providing essential fats.
Granulated Sugar: Gives sweetness and carbs, boosting flavor but may spike energy levels.
Eggs: Provide protein and structure that binds ingredients and makes a fluffy cake.
All purpose Flour: Supplies carbohydrates and bulk to create a tender, light crumb.
Unsweetened Cocoa Powder: Delivers deep chocolate taste and antioxidants with a slightly bitter note.
Sour Cream: Introduces moisture and tang that balances sweetness and enrichs texture.
Vanilla Extract: Enhances aroma and flavor by adding a warm natural sweetness.
Baking Powder and Salt: Offers subtle leavening and balances flavors without overpowering the cake.
Overall: These ingredients work together to create an indulgent treat with balanced flavors and perfect texture.
A perfect mix of sweet and tang for chocolate cake lovers who dont settle for less.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, browned and cooled

1 1/2 cups granulated sugar

4 large eggs, at room temperature

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

2 teaspoons vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.

2. In a small saucepan, melt the butter and let it cook until it’s browned with a nutty smell; then set it aside to cool.

3. In a large bowl, mix the cooled browned butter with the granulated sugar until the mixture is smooth.

4. Beat in the eggs one at a time, making sure each one is well mixed before adding the next.

5. In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.

6. Stir the sour cream and vanilla extract into the butter-sugar mixture.

7. Gradually fold in the dry ingredients from the whisked bowl until everything is just combined; don’t over mix it.

8. Pour the batter into the prepared loaf pan and smooth out the top.

9. Place the pan in the oven and bake for about 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

10. Let the cake cool in the pan for about 10 minutes, then remove it and let it cool completely on a wire rack. Enjoy!

Equipment Needed

1. Preheated oven
2. 9×5-inch loaf pan that you need to grease
3. A small saucepan for browning the butter
4. A large bowl for mixing the butter and sugar with the eggs and sour cream
5. A separate bowl for whisking together the flour, cocoa powder, baking powder and salt
6. A whisk for the dry ingredients
7. Measuring cups and spoons for all the ingredients
8. A spatula or spoon for stirring and folding the batter
9. A cooling rack to let the cake cool evenly
10. A toothpick to check if the cake is done

FAQ

Can I use salted butter instead of unsalted butter?

You really should use unsalted butter but if you must use salted, reduce the added salt in the recipe a bit so it doesn't come out too salty.

How do I know when the cake is done?

Check by inserting a toothpick in the center. If it comes out mostly clean with just a few moist crumbs, it's ready. It can be a bit tricky so keep an eye on it.

Can I substitute sour cream with something else?

Yes, you can use Greek yogurt as a substitute. It might change the texture slightly, but it works pretty well.

Why do I need to brown the butter?

Browning the butter gives the cake a nutty flavour and deeper taste. Make sure its cooled down before mixing it with the other ingredients.

What makes this chocolate pound cake different from a traditional one?

The addition of cocoa powder and browned butter gives it a rich chocolate taste and a slightly more complex flavour than your usual pound cake.

The Best Chocolate Pound Cake Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use 1 cup of margarine or about 3/4 cup of melted coconut oil instead. Keep in mind it might change the flavor a bit.
If granulated sugar isn’t available, you can try using an equal amount of light brown sugar or coconut sugar which gives a deeper taste.
In place of sour cream, full-fat plain yogurt or buttermilk works great as they provide a similar tangy moisture to the cake.
If you’re out of all-purpose flour, cake flour can be used. Just use 2 cups of cake flour and deduct about 2 tablespoons per cup for the lighter texture.
For unsweetened cocoa powder, if you only have natural cocoa, it’s a fine substitute though it might yield a slightly different intensity in chocolate flavor.

Pro Tips

1. Always let the browned butter cool completely before mixing in the eggs, cuz if its too hot the eggs might cook a bit and ruin the texture.
2. When you fold in your flour mix, try to mix it just enough to combine everything. Over stirring can make your cake way tougher than it should be.
3. Make sure your sour cream and eggs are at room temperature so they blend more smoothly with the rest of the ingredients.
4. Ovens are super different so start checking your cake a few minutes before the recommended bake time. A toothpick with a couple of moist crumbs is the key to keeping the cake moist!