Chocolate cake recipe; This chocolate pound cake is dense and heavy and deliciously chocolatey! Try this recipe for a dense chocolate cake in a loaf pan.
I’ve been trying to post some fruity recipes for spring. Recipes like these Strawberry Lemonade Sandwich Cookies. I’ve got nothing against lemons, or strawberries, but chocolate is my one true love.
I mean besides Robb. Robb is my one true love. Then Johnny Depp. Then chocolate.
Or maybe chocolate comes before Johnny Depp. It’s really hard to say.
At any rate, it was time for chocolate at my house, in a big way. Not light and fluffy tiny bits of chocolate, but heavy, dense, serious amounts of chocolate.
Even with all that, I still had to resist the urge to cover it with chocolate syrup and Oreo cookies.
*ahem*
And did I say dense? Because there’s a story about that. Or, not a story really, but more like an explanation.
Because I know you are looking at these photos thinking this is the heaviest and densest cake you’ve ever seen in your life, and you would be right. It was even too dense for me, which is really saying something.
I remade the cake, and tweaked the recipe a bit so it wouldn’t be so dense, {but still would be amazingly chocolatey} and the second batch was fantastic! But I didn’t photograph it. So the pics from the first (overly heavy) cake will have to suffice.
Sorry people. I’m lazy. Or busy. Or both.
By the way, if you choose to mix your spring desserts and chocolate desserts {and hey, there ain’t nothin’ wrong with that!}, you can throw some whipped cream and sliced strawberries on this to create a Chocolate-Strawberry Shortcake.
Which frankly sounds better than regular old Strawberry Shortcake anyway.
Now that I have my chocolate fix, I feel a Johnny Depp movie coming on.
 Chocolate ButtermilkMuffins |
 Oatmeal ChocolateChip Cake |
 9 MinuteMicrowave Cake |
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- ⅓ cup sour cream
- 1 tsp. vanilla
- 6 T. cocoa powder *(see notes)
- ¾ cup buttermilk
- 1¼ cup flour
- Cream butter and sugar. Add eggs, sour cream, and vanilla and mix well.
- Add cocoa powder and mix well.
- Add buttermilk alternately with flour, mixing just until incorporated. Scrape down sides of bowl, and mix once more.
- Pour batter into a greased loaf pan. Bake at 350 degrees for 70-80 minutes.
chocolate cake
pound cake
Sometimes I wonder if I love chocolate more than my husband. I think there’s room in my heart to love them both equally…maybe one a wee bit more than the other (which one I’m talking about, you can guess 😉 even if these are photos of the denser cake, they still look incredible. I wish I had a big slice of moist, dense, chocolatey pound cake right now!
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I must have done something wrong…correct me if I’m wrong but this recipe does not use baking powder or baking soda, right?
Kasia, you’re right, it does not call of any baking soda or baking powder, and it is very dense. If you want something not quite that heavy, go ahead and add about 2 tsp. baking powder.
I made this evening, because i wanted a chocolate cake recipe to make a mad hatter cake. I followed the direction, but mine turned out nothing like the photo and tasted awful. Im not sure where i went wrong, it was way to wet. Maybe the butter wasn’t fully room temp. Not sure. Im really not sure what to do to for next time, maybe this recipe isn’t right for what i need. Thanks for posting this and it made a nice test batch snack.
I live near Denver. Any changes for high altitude? Thanks!
Beatriz, I actually live in Salt Lake, and the difference in altitude from Denver is less than 1000 feet. You should be fine with the recipe the way it is.
I made this today, before baking I added some chopped cherries and 1/4 c. Of bittersweet choc chips. It is delicious.
Do I use self rising flour or all purpose in this recipe?
Thanks
I use all purpose flour in all my recipes, unless specified differently.
I noticed this recipe has no leaveners like baking soda or baking powder. Is that correct? Does it still rise?