Double Chocolate Pound Cake

YaYa’s Double Chocolate Pound Cake

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This rich and moist Double Chocolate Pound Cake is made with butter, sour cream, brewed coffee, and both brown and white sugars for depth of flavor. A luscious chocolate icing tops it off, making it a perfect dessert for holidays, celebrations, or just when you need a little chocolate indulgence.

Meal Type: Dessert

Cuisine: American

Keyword: double chocolate, pound cake, bundt cake, sour cream cake, chocolate icing, southern dessert, holiday cake

Prep Time: 30 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Servings: 16 Slices

Calories 470

Ingredients

Cake

• 1 1/2 cup unsalted butter room temperature
• 1 tbsp vegetable oil
• 2 cups granulated sugar
• 1 cup light brown sugar packed
• 6 large eggs room temperature
• 2 ½ cups cake flour sifted
• ½ cup cocoa powder
• 1 tsp salt
• 1/4 tsp baking soda
• 8 oz sour cream room temperature
• ¼ cup brewed coffee room temperature
• 1 tbsp pure vanilla extract

Icing

• 1 cup semi-sweet chocolate chips
• 3/4 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

Cake

• Preheat oven to 325 F
• Grease bundt pan with butter or shortening (or spray with non-stick spray)
• Dust with cocoa powder instead of flour.
• In stand mixer, add butter, oil and both sugars and mix for 3-4 minutes on high speed until fluffy.
• Add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
• Turn your mixer down to its lowest speed, and slowly add flour and cocoa powder
• Add salt and baking soda just until mixed, do not overbeat.
• Add sour cream, coffee and vanilla extract, and mix until combined.
• Pour cake batter into the prepared bundt pan,
• Bake for 1 hour and 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool in the pan on a wire rack for 10 minutes then invert cake on serving plate.
• Wait at least an hour to cut.

Icing

• Add chocolate chips and heavy cream to a microwave safe container.
• Microwave on high for about 1 min and 15 seconds. Whisk until completely melted and smooth. It should be thin enough to drizzle but not too thin.
• Add in vanilla and pinch of salt, mix.
• Pour over cooled cake.
• Let set for about 10 minutes then serve it up.

Yaya’s Tips for Success

A true Southern pound cake should be tender, chocolatey, and rich enough to make your eyes roll back. This double chocolate version is made with butter, oil, sour cream, cocoa, and coffee to deepen the flavor, then finished with a silky ganache that clings like a dream. Here’s how to make sure it turns out just right:

• Use room temperature ingredients. This is especially important for the butter, eggs, and sour cream.
• Grease your bundt pan generously, but instead of flour, dust it with cocoa powder so your cake doesn’t come out looking dusty.
• Don’t overmix once the flour and cocoa go in. That keeps the texture tender.
• Let the cake cool completely before cutting so the ganache stays beautiful when sliced.

Yaya’s Customization Ideas

You can absolutely have fun with this cake while keeping the deep, chocolate base. If you want to fancy it up or stretch the flavor, here are a few ideas I’ve used:

• Stir mini chocolate chips or toffee bits into the batter for a little crunch.
• Swap out brewed coffee for espresso if you like a stronger mocha note.
• Add a tablespoon of raspberry or orange liqueur into the icing for a grown-up twist.
• Sprinkle chopped pecans over the ganache while it’s still wet if you like texture.

For a different chocolate treat, you might also love my Brown Sugar Wafers or Chocolate Custard on the site.

Yaya’s Original Recipe Card