Chocolate Pound Cake

With Silky Chocolate Icing (easy one-bowl recipe)

This is a super simple, one-bowl, chocolate pound cake recipe that promises rich and indulgent flavours in every bite. With minimal cleanup and maximum satisfaction, this dessert is perfect for any occasion. Plus, we’ll top it off with a luscious chocolate icing for the ultimate treat.

The History of Pound Cake:

The origins of the pound cake date back to the early 18th century in Europe, with the first recipes appearing in English and French cookbooks. The name “pound cake” reflects the traditional ratio of its four main ingredients: a pound each of butter, sugar, eggs, and flour. This straightforward formula made it easy for bakers to remember and replicate, contributing to the widespread popularity of pound cakes.

Initially, these cakes were known for their simplicity, dense texture, and long shelf life, making them suitable for long journeys. As the pound cake made its way across the Atlantic to the American colonies, it underwent various adaptations. Bakers started experimenting with additional ingredients, such as leavening agents like baking powder and soda, to lighten the texture and enhance the flavour. This chocolate pound cake recipe is both deeply indulgent and light and fluffy.

Want to know more? The City Wind Baker does a deep dive into the history of the Pound Cake Recipe in her blog which you can find here.

I have given the measurements in grams as a professional baker I prefer weights and measurements to cups but you can find American cup measurements below. Jump-to-cup measurements.

Ingredients:

For the Chocolate Pound Cake:

• 225g unsalted butter, melted
• 400g granulated sugar
• 4 large eggs
• 5g pure vanilla extract
• 220g all-purpose flour
• 50g cocoa powder (unsweetened)
• 5g baking powder
• 2.5g baking soda
• 2.5g salt
• 240g sour cream
• 180g semi-sweet chocolate chips

For the Chocolate Icing:

• 90g semi-sweet chocolate chips (optional)
• 55g unsalted butter
• 125g powdered sugar
• 25g cocoa powder (unsweetened)
• 60ml milk
• 5g pure vanilla extract

Instructions:

1. Preheat your oven to 325°F (163°C). Grease and flour a standard-sized 8-inch bundt pan. You can also use a round 8-inch cake tin or a 6-inch square cake pan. If you are using a standard cake tin (and not a bundt pan) you you prefer a sharp edge you could grease and line the side of the tin with parchment before starting the next steps.
2. In a large mixing bowl, combine the melted butter and granulated sugar. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Sift in the flour, cocoa powder, baking powder, baking soda, and salt directly into the bowl. Mix until just combined.
4. Add the sour cream to the batter, stirring until smooth and well incorporated.
5. Gently fold in the chocolate chips if using, ensuring an even distribution throughout the batter.
6. Pour the batter into the prepared bundt pan or lined cake tin, smoothing the top with a spatula.
7. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the centre comes out clean.
8. While the cake is cooling, prepare the chocolate icing. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth.
9. In a separate bowl, sift together the powdered sugar and cocoa powder. Add the melted chocolate mixture, milk, and vanilla extract. Whisk until smooth and glossy.
10. Once the cake has cooled for 15 minutes, transfer it to a wire rack to cool completely.
11. Drizzle the silky chocolate icing over the cooled cake, allowing it to cascade down the sides.
12. Slice, serve, and relish in the delightful simplicity of your one-bowl chocolate pound cake with delicious chocolate icing.

Elevate your baking with this easy one-bowl chocolate pound cake. Its rich cocoa flavour and velvety chocolate icing make it a delightful and straightforward treat. Whether it’s for a special occasion or just a sweet craving, this cake brings comfort and joy without the fuss. Give it a try and savour the uncomplicated pleasure of a homemade chocolate treat.

Tip: You can also use this recipe to make muffins by dividing the batter between muffin cases and reducing the baking time to roughly 12-15 minutes or until a skewer comes out clean.

I like to use mini bundt tins which have a similar cooking time as the smaller muffins (10 – 15 minutes) and drizzle the chocolate sauce over the top, serving slightly warm.

American recipe conversions

Cup measurements

For the Chocolate Pound Cake:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup semi-sweet chocolate chips

For the Chocolate Icing:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter
• 1 cup powdered sugar
• 1/4 cup cocoa powder (unsweetened)
• 1/4 cup milk
• 1 teaspoon pure vanilla extract