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Giant Double Chocolate Pound Cake


What could be better? A cupcake that?s full-sized cake. How about it being chocolate with the addition of mini semisweet chocolate chips. You can make it your own with our Dimensions® Giant Cupcake Pan. A delicious creation in irresistible 3-D. Makes a party in an instant!

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Rate this recipe 4.4/5 (10 Votes)


  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee
  • 1/2 cup water (boiling)
  • 1/2 cup cocoa powder (unsweetened)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 sticks butter (softened)
  • 2 cups granulated sugar
  • 1/2 cup brown sugar (firmly packed)
  • 4 eggs
  • 1 cup sour cream
  • 1 cup mini semisweet chocolate chips


Preparation time 25mins
Cooking time 95mins
Adapted from


Step 1

Step 1
Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan.

Step 2
In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.

Step 3
Stir together flour, baking soda, baking powder and salt; set aside.

Step 4
In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.

Beat in eggs, one at a time. Add vanilla; mix well.

Step 5
Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth.

Step 6
Fold in chocolate chips. Spoon 2 1/2 cups batter into top of cupcake pan; spoon 3 1/2 cups batter into bottom of pan. You may have a little leftover, make into mini cupcakes.

Step 7
Bake 60 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes.

Step 8
Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.

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