Mile High Chocolate Pound Cake with Chocolate Frosting
Ingredients:
For the Pound Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream, room temperature
- 1 cup whole milk (or buttermilk for richness)
- 2 tsp vanilla extract
For the Chocolate Frosting:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup unsweetened cocoa powder
- 4 cups powdered sugar, sifted
- ½ cup heavy cream (add more as needed)
- 2 tsp vanilla extract
- Pinch of salt
Directions:
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.
2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5. In another bowl, combine the sour cream, milk, and vanilla extract.
6. Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared pan(s) and smooth the top.
8. Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from oven and allow cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
For the Frosting:
1. In a medium bowl, beat the softened butter and cocoa powder together until smooth.
2. Gradually add in the sifted powdered sugar, mixing well.
3. Add the heavy cream, vanilla extract, and a pinch of salt; beat until the frosting is fluffy and spreadable. Add more cream if needed to reach desired consistency.
4. Once the cake is completely cooled, spread the frosting evenly over the top and sides.
Prep Time: 25 minutes | Cooking Time: 75 minutes | Total Time: 1 hour 40 minutes
Kcal: Approximately 450 kcal per serving | Servings: 12 servings
Tips:
For a richer cake, substitute buttermilk for whole milk in the batter.
Use room temperature ingredients to ensure a smooth batter and even baking.