Triple Pound Chocolate Cake

If you want to make this a layer cake, double the recipe and baking time would be 30-45 mins.

Photo by Johanna V.
Adapted from nancycreative.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from nancycreative.com

Ingredients

  • 1/2

    cup (1 stick) butter, softened (the more softened, the better–leave the stick of butter out overnight to soften if you can)

  • 1/2

    cup sour cream

  • 1 1/2

    cups sugar

  • 1/2

    Tablespoon half and half

  • 3

    eggs

  • 1 1/4

    cups flour

  • 1/2

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 2/3

    cup unsweetened cocoa powder

  • 3/4

    cup mini-chocolate chips

  • RICH CHOCOLATE BUTTERCREAM FROSTING

  • 1/2

    cup butter (1 stick), softened (it works best if your butter is very soft)

  • 2

    cups powdered sugar

  • 1/2

    cup unsweetened cocoa powder

  • 1

    Tbsp. half & half

  • 1/4

    – 1/3 cup mini semi-sweet chocolate chips, for garnish

Directions

Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan; set aside. In a large bowl, cream together the butter, sour cream, sugar, and half and half, blending ingredients well. Add the eggs, one at a time, beating well after each addition. In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Add half the flour mixture to the butter-sugar mixture and blend well; then add the remaining flour mixture and blend everything well. Fold in the mini-chocolate chips, stirring to distribute the chips evenly in the batter. Pour or spoon batter into prepared loaf pan and bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out almost clean (your toothpick may not come out totally clean because of the melty chocolate chips in the loaf; be careful not to overbake or loaf may be a little dry). Cool in loaf pan 10-15 minutes; then remove from pan and cool completely (that is, if you’re planning on frosting it…it’s great unfrosted, too, right out of the oven when the chocolate chips are warm and melty!) RICH CHOCOLATE BUTTERCREAM FROSTING Cream the softened butter and powdered sugar. Then add in the cocoa powder and blend well. Add 1 Tbsp. half & half and mix well (if you’d rather have a thinner consistency, just add more half & half). When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting! Then garnish with the mini semi-sweet chocolate chips, sprinkling down the center of the cake.

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