How To Make Chocolate Pound Cake
Makes 1 (9x5-inch) loaf
- 1 1/3 cups
plus 2 tablespoons all-purpose flour
- 1/2 cup
Dutch-processed cocoa powder
- 3/4 teaspoon
- 3/4 teaspoon
- 2 sticks
(8 ounces) unsalted butter, at room temperature
- 1/2 cup
plus 1 tablespoon packed dark brown sugar
- 1/2 cup
plus 1 tablespoon granulated sugar
large egg yolks
- 1/3 cup
sour cream, buttermilk, or plain yogurt
- 1 tablespoon
brewed espresso (see Recipe Note)
- 2 teaspoons
Chocolate ganache (optional)
9x5-inch metal loaf pan
Sifter or fine-mesh sieve
Parchment paper or bowl
Stand mixer fitted with a paddle attachment or electric hand mixer and large bowl
Soft silicone spatula
Rimmed baking sheet
Cake tester or toothpick
Frosting knife or small offset spatula
Heat the oven and prepare the pan: Arrange a rack in the middle of the oven, making sure there are no racks above it, and heat to 325°F. Coat a 9x5-inch metal loaf pan with baking spray, dust with flour, and tap out the excess; set aside.
Mix the dry ingredients: Sift or strain the flour, cocoa, baking powder, and salt through a fine-mesh strainer onto a sheet of parchment paper or into a bowl; set aside.
Begin mixing the butter and sugars: Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Mix on low to medium speed until it just begins to be fluffy, about 3 minutes.
Scrape down the bowl and finish mixing: Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Beat on medium speed until paler in color, a light caramel brown, and very fluffy, 3 to 4 minutes more.
Add the eggs: Beat in the eggs and yolks one at a time, mixing after each addition until fully incorporated.
Add half the flour mixture: Add half of the flour mixture and beat at low speed until fully combined. Stop the mixer and scrape down the sides and bottom of the bowl again.
Add the sour cream, espresso, and vanilla: Add the sour cream, espresso, and vanilla and beat on low to medium-low speed until fully incorporated.
Add the remaining flour mixture: Add the remaining flour and cocoa mixture and beat on low to medium-low speed until combined.
Transfer to the pan: Transfer the batter into the prepared pan and spread into an even layer. Place the pan on a rimmed baking sheet.
Bake the cake: Place the pan on its baking sheet in the oven. Bake for 30 minutes. Rotate the pan from front to back and bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, 25 to 35 minutes more.
Cool the cake: Place the loaf pan on a wire rack and let cool until the cake is no longer warm to the touch, 40 to 45 minutes. Take the pan off the rack and place the rack on top of it. Press down on the rack and slide your other hand under the bottom of the pan and press firmly. Flip the rack and pan together. Remove the pan from the cake, tapping lightly to release it if necessary. Gently turn the cake over so it is right-side up and cool completely on the rack, about 30 minutes more.
Frost with chocolate ganache: Make the ganache. When the cake is completely cooled, mound about 3/4 cup of it on the top of the cake and smooth it with an offset spatula just over the top.
Espresso substitutes: Brewed coffee or 1/2 teaspoon espresso powder stirred into 1 tablespoon hot water can be substituted for the brewed espresso.
Storage: Leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days. They can also be wrapped in plastic wrap, then foil, and frozen for up to 1 month.