I am excited to share my Homemade Chocolate Pound Cake featuring browned butter and unsweetened cocoa. With ingredients like sour cream, granulated sugar, and a mix of baking powder and soda, every bite offers decadent rich flavor. This cake is sure to captivate any chocolate lover while promising unforgettable delight.
I’ve been playing around in the kitchen and finally nailed a recipe that I think you’ll love as much as I do. This chocolate pound cake is everything you could imagine in an Old Fashioned Chocolate Pound Cake but with a twist.
I start by browning 1 cup of unsalted butter until it smells nutty (about 5 minutes) then mix in 2 cups of granulated sugar, 4 large eggs and 2 teaspoons of vanilla extract. After stirring in 1/2 cup unsweetened cocoa powder and 1 1/2 cups all-purpose flour, a bit of baking powder, baking soda and salt, I fold in 1/2 cup sour cream.
The result is a cake that’s moist, super rich in chocolate flavor and a superb homemade dessert. I know it sounds bold, but trust me, if you’re a chocolate lover like me, this recipe will be your new go-to treat.
Why I Like this Recipe
I like this recipe for a few reasons. First, I love how the browned butter gives the cake a really nutty flavor that makes it extra special. Second, the cake turns out super moist and rich in chocolate, which is just perfect when I’m craving something decadent. Third, even though there are a bunch of ingredients, the recipe is pretty simple and easy to follow so I don’t feel overwhelmed. And lastly, I enjoy the way the sour cream adds a subtle tang that balances the sweetness really well.
Ingredients
- Browning unsalted butter deepens flavor with enticing nuttiness and smooth rich fat.
- Granulated sugar delivers sweetness and energy through carbohydrates, balancing the rich taste.
- Eggs provide essential protein and act as a binder for a tender, moist crumb.
- Vanilla extract infuses aromatic warmth that ties together the cake’s subtle flavors.
- Unsweetened cocoa powder contributes deep chocolate flavor and offers beneficial antioxidants.
- All-purpose flour builds structure and supplies carbohydrates for energy during baking.
- Sour cream adds moisture and a slight tanginess, enhancing the rich, buttery texture.
- Baking powder helps the cake rise, providing a light and airy texture.
- Baking soda balances acidity, boosting rise and setting a tender crumb.
Ingredient Quantities
- 1 cup unsalted butter (browned until it smells nutty, about 5 minutes)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
How to Make this
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with some butter or cooking spray.
2. In a pan, gently brown the unsalted butter over medium heat until it smells nutty, about 5 minutes. Make sure you watch it so it doesn’t burn.
3. In a big mixing bowl, add the browned butter and granulated sugar. Beat them together until the mixture gets a bit creamy.
4. Crack in the eggs and stir them in one at a time. Then, mix in the vanilla extract until everything is well combined.
5. Sift in the unsweetened cocoa powder, all-purpose flour, baking powder, baking soda, and salt into the bowl. This helps prevent any lumps.
6. Gently fold the dry ingredients into the wet mixture just until it’s combined. Don’t over mix, or the cake might turn out tough.
7. Stir in the sour cream and mix until it’s evenly distributed.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake the cake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for around 10 minutes before transferring it onto a wire rack to cool completely. Enjoy your chocolate pound cake while it’s still a little warm if you can!
Equipment Needed
1. Preheated oven (make sure it can reach 350°F/175°C)
2. 9×5 inch loaf pan (to grease with butter or cooking spray)
3. Medium pan (for browning the butter on the stove)
4. Large mixing bowl (for the butter, sugar, eggs, and vanilla)
5. Electric mixer or sturdy whisk (to beat and mix ingredients)
6. Sifter (to add cocoa, flour, baking powder, baking soda, and salt without lumps)
7. Spatula (to fold the batter and smooth the top in the pan)
8. Measuring cups and spoons (for all the ingredients)
9. Toothpick (to test if the cake is done)
10. Wire cooling rack (to cool the cake after baking)
FAQ
The Best Chocolate Pound Cake Recipe Substitutions and Variations
- Unsalted Butter: Try using salted butter instead but reduce the extra salt in the recipe
- Granulated Sugar: You can swap it with light brown sugar for a deeper flavor, although the cake may be a bit chewier
- All-Purpose Flour: A gluten-free all-purpose blend works fine as a one-to-one replacement
- Sour Cream: Plain yogurt is a great substitute in equal amounts
Pro Tips
1. When you brown the butter, make sure you watch it closely so it doesnt burn. Use a shallow pan so the heat is more even and take it off right away when it smells nutty.
2. Try not to overmix the dry ingredients into the wet. Once you see everything is combined, stop mixing cause overdoing it can make your cake tough.
3. Check your cake a bit early with a toothpick toward the end of baking. Every oven is a bit different and you dont wanna accidentally overbake it.
4. Sift your cocoa and flour together to avoid any lumps. It’ll help get a smoother batter and better texture in the final cake.
The Best Chocolate Pound Cake Recipe
My favorite The Best Chocolate Pound Cake Recipe
Equipment Needed:
1. Preheated oven (make sure it can reach 350°F/175°C)
2. 9×5 inch loaf pan (to grease with butter or cooking spray)
3. Medium pan (for browning the butter on the stove)
4. Large mixing bowl (for the butter, sugar, eggs, and vanilla)
5. Electric mixer or sturdy whisk (to beat and mix ingredients)
6. Sifter (to add cocoa, flour, baking powder, baking soda, and salt without lumps)
7. Spatula (to fold the batter and smooth the top in the pan)
8. Measuring cups and spoons (for all the ingredients)
9. Toothpick (to test if the cake is done)
10. Wire cooling rack (to cool the cake after baking)
Ingredients:
- 1 cup unsalted butter (browned until it smells nutty, about 5 minutes)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with some butter or cooking spray.
2. In a pan, gently brown the unsalted butter over medium heat until it smells nutty, about 5 minutes. Make sure you watch it so it doesn’t burn.
3. In a big mixing bowl, add the browned butter and granulated sugar. Beat them together until the mixture gets a bit creamy.
4. Crack in the eggs and stir them in one at a time. Then, mix in the vanilla extract until everything is well combined.
5. Sift in the unsweetened cocoa powder, all-purpose flour, baking powder, baking soda, and salt into the bowl. This helps prevent any lumps.
6. Gently fold the dry ingredients into the wet mixture just until it’s combined. Don’t over mix, or the cake might turn out tough.
7. Stir in the sour cream and mix until it’s evenly distributed.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake the cake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for around 10 minutes before transferring it onto a wire rack to cool completely. Enjoy your chocolate pound cake while it’s still a little warm if you can!
