This dark chocolate pound cake is super moist. It’s secret weapon: sour cream.
Dark Chocolate Pound Cake
Preheat your oven to 350° F. Butter and flour a 9x5x3-inch loaf pan, tapping out excess flour. Set aside.
Whisk the flour, baking powder, salt, and baking soda in a medium bowl.
In a small bowl, whisk sour cream and buttermilk.
In another small bowl, sift the cocoa powder. Whisk in the honey and 2 tablespoons of boiling water until smooth. Cool completely.
Using an electric mixer, beat the sugar and butter in a medium bowl until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down bowl. Beat in vanilla. Add cocoa mixture, stir until smooth, and occasionally scrape down sides. Beat in flour mixture, alternately with sour cream mixture, in 2 additions each until just blended. Stir in chocolate chunks.
Transfer batter to the prepared pan. Smooth the top. Bake until toothpick inserted comes out clean, about 1 hour. Remove the dark chocolate pound cake from the pan and cool on a wire rack.
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup granulated sugar
1/2 cup butter, room temperature
2 large eggs
1 teaspoon vanilla
1/2 cup dark chocolate chunks
Number of servings: 16
Cooking time: 60 minutes