Chocolate Pound Cake

HilahCooking's picture

Oct. 05, 2015

Yummy and lip-smacking Chocolate-glazed chocolate pound cake recipe. Have fun!


Softened butter 1 Cup (16 tbs) (226 grams)
Sugar 2 1/2 Cup (40 tbs) (500 grams)
Vanilla extract 2 Teaspoon
Eggs 5 (room temperature)
Cocoa powder 3/4 Cup (12 tbs) (88 grams)
All purpose flour 2 1/2 Cup (40 tbs) (280 grams)
Baking powder 1 Teaspoon
Salt 1/2 Teaspoon
Sour cream 1 Cup (16 tbs) (227 grams)
For chocolate glaze:
Powdered sugar 1 Cup (16 tbs) , sifted (125 grams)
Cocoa powder 2 Tablespoon , sifted
Milk/Coffee 2 Tablespoon
Chopped toasted pecans 1/2 Cup (8 tbs)



1.Preheat oven to 325F/ 160C.

2.Grease the loaf pans with leftover butter in wrap (as shown in the video) and coat with sifted cocoa powder.


3.In an electric mixer, combine butter, sugar and cream together until light and fluffy.

4.Add vanilla, eggs and beat well.

5.In a bowl, sift in flour, cocoa powder, baking powder, salt and add the mixture into electric mixer in batches.

6.Add sour cream and mix well.

7.Divide the batter between loaf pans and pop into oven.

8.Bake for 40-50 minutes and once done, allow to cool on racks.

9.For glaze, in a bowl, whisk together sugar, cocoa powder and milk. Whisk until smooth and drizzle over cakes.

10.Garnish with chopped nuts.


11.Serve and enjoy!


Wrap in tight plastic wrap and aluminium foil and freeze for upto 3 months.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 24

Nutrition Facts

Serving size

Calories 275Calories from Fat 106

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 101 mg4.21%

Total Carbohydrates 41 g13.7%

Dietary Fiber 2 g8%

Sugars 26 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet