Preheat oven to 325˚F. Lightly grease a 9 x 5-inch loaf pan. Line the bottom and ends with a strip of parchment paper.
Stir flour, cocoa, baking powder, espresso powder and salt together in a medium bowl. Pass mix through a sieve. Reserve to the side.
Place butter in a large bowl. Using a hand mixer, blend on medium speed until light and fluffy, 3 - 4 minutes. Scrape down the sides of the bowl. Add sugar and beat until light and fluffy. Scrape down the sides.
Add the eggs, one at a time, scraping down the sides of the bowl as required. Add sour cream and vanilla.
Reduce mixer to low speed and add dry mix, little by little, until just combined.
Pour into loaf pan and transfer to oven. Bake for 50 - 55 minutes, checking doneness with a toothpick or cake tester.
Cool in pan for 15 minutes, then remove to a wire rack to cool completely.
Prepare glaze: Place chocolate chips in a medium-sized stainless steel bowl. Pour cream into a small saucepan and heat to simmer. Pour hot cream over the chocolate chips and let sit for 5 minutes. Add butter and vanilla and whisk until smooth. Let glaze cool before drizzling over cooled pound cake.
To serve: Cut cake into ½-inch slices. Store unsliced cake in an airtight container for up to five days, or freeze cake slices.
Chocolate Mocha Pound Cake
Ingredients
For the pound cake:
1 cup unbleached all-purpose flour
⅔ cup cocoa powder
1 teaspoon baking powder
2 teaspoons instant espresso powder
½ teaspoon kosher salt
2 sticks of butter, room temperature
1 cup granulated sugar
4 large eggs, room temperature
⅓ cup sour cream
1 teaspoon vanilla extract
For the chocolate glaze:
½ cup dark chocolate chips
½ cup 35% whipping cream
1 teaspoon butter
½ teaspoon vanilla extract
Directions
Preheat oven to 325˚F. Lightly grease a 9 x 5-inch loaf pan. Line the bottom and ends with a strip of parchment paper.
Stir flour, cocoa, baking powder, espresso powder and salt together in a medium bowl. Pass mix through a sieve. Reserve to the side.
Place butter in a large bowl. Using a hand mixer, blend on medium speed until light and fluffy, 3 - 4 minutes. Scrape down the sides of the bowl. Add sugar and beat until light and fluffy. Scrape down the sides.
Add the eggs, one at a time, scraping down the sides of the bowl as required. Add sour cream and vanilla.
Reduce mixer to low speed and add dry mix, little by little, until just combined.
Pour into loaf pan and transfer to oven. Bake for 50 - 55 minutes, checking doneness with a toothpick or cake tester.
Cool in pan for 15 minutes, then remove to a wire rack to cool completely.
Prepare glaze: Place chocolate chips in a medium-sized stainless steel bowl. Pour cream into a small saucepan and heat to simmer. Pour hot cream over the chocolate chips and let sit for 5 minutes. Add butter and vanilla and whisk until smooth. Let glaze cool before drizzling over cooled pound cake.
To serve: Cut cake into ½-inch slices. Store unsliced cake in an airtight container for up to five days, or freeze cake slices.
Chocolate Mocha Pound Cake
3 / 5. 3
A tender and moist mocha-flavoured pound cake finished with a rich chocolate glaze…
Get your weekend bake on with this CHOCOLATE MOCHA POUND CAKE!
It’s always a good idea to have an easy-to-prepare, super delicious baked good at the ready whenever friends and family are looking for snacks. Plus, there’s something so pleasing about the enticing aroma of something sweet being baked. And when that baked good turns out to be a cake, a chocolate cake nonetheless, everyone gets excited. This recipe for our CHOCOLATE MOCHA POUND CAKE is a total crowd-pleaser.
Here’s why this homemade pound cake recipe works:
The cake is made with simple ingredients, many of which you likely already have in your pantry and fridge.
You’ll be able to prepare the cake batter using just a few bowls, a spatula and a hand-held electric mixer.
The flavour of the cake has a distinct mocha and chocolate flavor from the addition of both espresso and cocoa powder.
Adding sour cream to the cake batter yields a very tender, moist pound cake.
Here are all the hints and tips to make this fabulous CHOCOLATE MOCHA POUND CAKE.
INGREDIENTS
As mentioned, there’s not much to see here except the exact ingredients needed to make a delicious chocolate cake; we bet you already have most of them in your fridge and pantry. Do a double-check to make sure you have espresso powder and sour cream on hand. Worth mentioning: the flavour of this pound cake is reminiscent of our CHOCOLATE CELEBRATION CAKE and our hugely popular CHOCOLATE SLAB CAKE. Putting that out there if chocolate cravings are what brought you here.
DRY INGREDIENTS
We added a little side step in this recipe where we stir or whisk the dry ingredients together and pass them through a fine sieve. Sifting the flour mixture together in this way ensures the all-purpose flour, cocoa powder, instant espresso powder, salt, and baking powder are well combined. Sifted dry ingredients are also lighter and airier than unsifted, making cake batters easier to mix.
WET INGREDIENTS
Blending room temperature unsalted butter together with granulated sugar then eggs is standard operating procedure for cakes. Back in the day, seasoned bakers achieved this with a wooden spoon, bowl, and lots of elbow grease. Thankfully, times have changed and we suggest you follow our lead and make this cake batter using a hand mixer – a stand mixer fitted with a paddle attachment will work too. Feel free to scrape the sides of the bowl to fully incorporate all of the ingredients. Welcome to the culinary machine age!
SOUR CREAM
We tested this recipe using whole milk, buttermilk and sour cream and found that the sour cream added the right amount of moisture to our CHOCOLATE MOCHA POUND CAKE without thinning out the batter. The result was a cake with a very tender, very fine crumb that was absent from the other two options.
BAKING PAN
You’ll need a 5 x 9-inch loaf pan for this recipe, and we found a classic metal pan performed best. Adding a soft swipe of butter, coconut oil, margarine or cooking spray to the pan will help the finished cake release without incident. We also suggest lining the pan, and that’s up next.
PARCHMENT PAPER LINING
Adding a parchment paper liner to the loaf pan after greasing it is a brilliant way to further ensure the cake will come out of the baking pan intact. Parchment paper, sometimes referred to as vegetable parchment or baking paper, has been processed to not only be non-stick but also resistant to grease and humidity. Watch the VIDEO we created for this recipe to see a handy way of lining a pan with parchment. Total game changer.
BAKE
Baking this pound cake needs no special direction. After transferring the cake batter into the prepared pan, smooth it out to an even layer. Go soft with the spatula so as not to push the batter down too firmly.
Next, transfer the pan to the oven and bake at 325˚F for 50 – 55 minutes. We know that every oven performs differently, so best to test the cake using a cake tester or toothpick at the 50-minute mark. Leave the baked pound cake cooling in the pan for 15 minutes before removing it to a wire rack to cool completely.
CHOCOLATE GLAZE
The chocolate glaze is the literal and proverbial icing on this cake recipe. The glaze is made with 35% cream, AKA whipping cream, dark chocolate chips, butter and half a teaspoon vanilla extract. To make the process easier, we pour the hot cream over the chocolate to melt it, then stir in the other ingredients.
The key to this chocolate glaze is to give it ample time to cool completely. This creates a slightly thickened consistency allowing for it to be drizzled evenly over the cooled cake.
SERVE
To serve, we suggest cutting the loaf into 1/2-inch slices. Not a bad idea to wipe the knife after each slice so that each one is clean and uniform. You can store leftover cake unsliced in an airtight container for up to five days. Another option is to slice the cake, freezing the slices individually. They make for a great grab-and-go snack treat.
This wonderful, homemade chocolate pound cake recipe is so scrumptious, we suggest you PIN it to a favourite dessert or baked goods board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Everyone loves this CHOCOLATE MOCHA POUND CAKE and so will you!
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Ingredients
For the pound cake:
1 cup unbleached all-purpose flour
⅔ cup cocoa powder
1 teaspoon baking powder
2 teaspoons instant espresso powder
½ teaspoon kosher salt
2 sticks of butter, room temperature
1 cup granulated sugar
4 large eggs, room temperature
⅓ cup sour cream
1 teaspoon vanilla extract
For the chocolate glaze:
½ cup dark chocolate chips
½ cup 35% whipping cream
1 teaspoon butter
½ teaspoon vanilla extract
Directions
Preheat oven to 325˚F. Lightly grease a 9 x 5-inch loaf pan. Line the bottom and ends with a strip of parchment paper.
Stir flour, cocoa, baking powder, espresso powder and salt together in a medium bowl. Pass mix through a sieve. Reserve to the side.
Place butter in a large bowl. Using a hand mixer, blend on medium speed until light and fluffy, 3 - 4 minutes. Scrape down the sides of the bowl. Add sugar and beat until light and fluffy. Scrape down the sides.
Add the eggs, one at a time, scraping down the sides of the bowl as required. Add sour cream and vanilla.
Reduce mixer to low speed and add dry mix, little by little, until just combined.
Pour into loaf pan and transfer to oven. Bake for 50 - 55 minutes, checking doneness with a toothpick or cake tester.
Cool in pan for 15 minutes, then remove to a wire rack to cool completely.
Prepare glaze: Place chocolate chips in a medium-sized stainless steel bowl. Pour cream into a small saucepan and heat to simmer. Pour hot cream over the chocolate chips and let sit for 5 minutes. Add butter and vanilla and whisk until smooth. Let glaze cool before drizzling over cooled pound cake.
To serve: Cut cake into ½-inch slices. Store unsliced cake in an airtight container for up to five days, or freeze cake slices.
