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Double Chocolate Pound Cake

Rich, moist double chocolate pound cake with glossy chocolate glaze, perfect for chocolate lovers and special occasions.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Classic
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup vegetable oil
  • 1.75 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk room temperature
  • 0.5 cup sour cream room temperature
  • 0.5 cup hot strong coffee
  • 4 oz dark chocolate melted and cooled
Chocolate Glaze
  • 6 oz dark chocolate chopped
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp corn syrup
  • 1 pinch salt

Equipment

  • Bundt pan or loaf pans
  • Electric mixer
  • Wire cooling rack
  • Large mixing bowls

Method
 

  1. Preheat oven to 325°F (163°C). Grease and flour bundt pan or two loaf pans thoroughly.
  2. In large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream softened butter with oil for 2 minutes. Gradually add sugar, beating 3-4 minutes until fluffy.
  4. Add eggs one at a time, then vanilla and melted chocolate, mixing well after each addition.
  5. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
  6. Fold in sour cream, then slowly stir in hot coffee until batter is smooth.
  7. Pour into prepared pan(s) and bake 60-70 minutes until toothpick comes out with few moist crumbs.
  8. Cool 15 minutes in pan, then turn out onto wire rack to cool completely.
  9. For glaze, heat cream, butter, corn syrup and salt until simmering. Pour over chopped chocolate.
  10. Let sit 2 minutes, whisk until smooth. Cool 10 minutes before glazing completely cooled cake.

Notes

Store covered at room temperature up to 5 days. Cake improves with time as flavors develop. Can freeze unglazed cake up to 3 months.