15 to 17 servings
YouTube instructional video is at the bottom.
What you’ll need
All Purpose flour
Sweetened or unsweetened cocoa powder
3 Sticks Unsalted butter (Room temp)
5 eggs (Room Temp)
Sour Cream (Room Temp)
Whole Milk (Room temp)
Regular Sugar
Brown Sugar
Vanilla extract
4 oz Sweetened or unsweetened baking chocolate
Baking powder
Baking soda
Hot water
Instant decafe coffee
Tools you’ll need
Bakers joy non stick baking spray
Nordic ware Anniversary bundt pan
Cake Sifter
Preparation of ingredients
Step 1- Sift 3 Cups All-Purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 cup cocoa powder into a large bowl. Stir all ingredients together.
Step 2- In a separate bowl add 3 sticks unsalted butter (Room temp), 1 1/2 Cup Regular sugar, and 1 1/2 Cup brown sugar. Mix on high speed for 5 minutes. Don’t forget to scrape down the sides of your bowl as you are mixing the ingredients.
Step 3- Add 5 eggs in one at a time while mixing on medium high speed. Scrape down sides of bowl and mix again on medium high speed for 30 seconds.
Step 4- Break 3 ounces of baking chocolate into medium sized chunks. Take a knife and chop baking chocolate into small pieces. Once done add chopped baking chocolate into a small bowl.
Step 5- Place baking chocolate into microwave and set to high heat for 1 minute 40 seconds. Remove chocolate out of microwave and begin stirring it. Chocolate should melt entirely as you stir it. If not place chocolate back into microwave and heat it for an additional 15 to 20 seconds.
Step 6- Add 2 teaspoons vanilla extract and 3 ounces of melted baking chocolate. Mix ingredients until well combined.
Step 7-In a small bowl filled with 1/2 cup hot water, add 1 heaping tablespoon of instant decafe coffee. Stir.
***Spray Bundt pan with nonstick baking spray***
***Preheat oven to 325-degrees***
***Alternate the chocolate flour mixture and the sour cream into the butter mixture into 3 separate intervals***
Step 8- Add 1 Cup Chocolate flour mixture and 1/3 cup sour cream (Room temp) Mix all ingredients together.
Step 9-Add 1 Cup Chocolate flour mixture and 1/3 cup sour cream (Room temp) Mix all ingredients together.
Step 10-Add 1 Cup Chocolate flour mixture and 1/3 cup sour cream (Room temp) Mix all ingredients together.
Step 11- Add 1/2 cup of the coffee mixture. Mix until well combined.
Step 12- Add Chocolate pound cake into prepared Bundt pan. Take the back of a spoon and spread batter around Bundt pan. Shake and tap Bundt pan on table. This will ensure that the batter is even in the Bundt pan.
Step 13- Place into a preheated 325-degree oven for 1 hour and 20 minutes. After 1 hour and 20 minutes remove cake out of oven.
Step 14-Let cake cool 3 to 4 hours before flipping. After 3 to 4 hours flip cake over and proceed to make your chocolate icing.
Making the chocolate icing
Step 15- Add 1 1/8 cup confectioners’ sugar, 1/8 cup cocoa powder, 3 tablespoons melted unsalted butter, 3 tablespoons warm whole milk, 1/2 teaspoon vanilla extract, and 1/2 ounce of baking chocolate (Melted). Stir all ingredients together until there are no visible lumps and the icing is smooth. If the icing appears to be a little runny add 1 tablespoon confectioners’ sugar and stir until icing has no visible lumps and smooth.
Step 16- Pour icing on top of your chocolate pound cake. Let settle for 5 minutes for icing to set.
Serve warm or cool with a glass of milk and enjoy!
YouTube instructional video
