Paula Deen Chocolate Pound Cake Recipe

This Paula Deen Chocolate Pound Cake is a rich and moist recipe, which is made with sour cream and coffee to create a deep chocolate flavor. It’s a classic Southern dessert, ready in about 2 hours and 50 minutes.

Paula Deen Chocolate Pound Cake Ingredients

For the Cake:

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 tbsp vegetable oil
• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 6 large eggs, at room temperature
• 2 ½ cups cake flour, sifted
• ½ cup cocoa powder
• 1 tsp salt
• 1/4 tsp baking soda
• 8 oz sour cream, at room temperature
• ¼ cup brewed coffee, at room temperature
• 1 tbsp pure vanilla extract

For the Icing:

• 1 cup semi-sweet chocolate chips
• 3/4 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• Pinch of salt

How To Make Paula Deen Chocolate Pound Cake

To Make the Cake:

1. Prep Oven and Pan: Preheat your oven to 325°F (165°C). Thoroughly grease a 12-cup Bundt pan with butter or shortening. Instead of flour, dust the inside of the pan with cocoa powder, tapping out any excess.
2. Cream Butter and Sugars: In the bowl of a stand mixer, beat the room-temperature butter, oil, granulated sugar, and brown sugar on high speed for 3-4 minutes, until the mixture is light and fluffy.
3. Add the Eggs: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed to ensure everything is incorporated.
4. Combine Dry Ingredients: Turn the mixer down to its lowest speed. In two increments, slowly add the sifted cake flour and cocoa powder. After the last addition, add the salt and baking soda. Mix only until just combined, being careful not to overbeat.
5. Add Wet Ingredients: Add the sour cream, brewed coffee, and vanilla extract. Scrape down the sides of the bowl and mix on low speed until everything is just combined, then turn off the mixer.
6. Bake the Cake: Pour the cake batter into the prepared Bundt pan and smooth the top. Bake for 1 hour and 10-20 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean.
7. Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cake onto a serving plate or wire rack to cool completely, for at least one hour.

To Make the Icing and Finish:

1. Melt Chocolate and Cream: Add the chocolate chips and heavy cream to a microwave-safe bowl. Microwave on high for about 1 minute and 15 seconds.
2. Whisk Until Smooth: Let the mixture sit for a minute, then whisk until the chocolate is completely melted and the ganache is smooth and glossy.
3. Add Flavor: Whisk in the vanilla extract and a pinch of salt.
4. Glaze the Cake: Pour the warm icing over the completely cooled cake, letting it drizzle down the sides. Let the icing set for about 10 minutes before slicing and serving.

Recipe Tips

• How to get a clean release from a Bundt pan? For chocolate cakes, dusting the greased pan with cocoa powder instead of flour is a great trick. It prevents the cake from sticking without leaving white flour marks on the dark cake.
• Why use room temperature ingredients? Using room temperature butter, eggs, and sour cream is essential. They emulsify together to create a smooth, uniform batter, which results in a finer crumb and a more tender cake.
• How do I avoid a dry pound cake? The key is not to overmix the batter once you add the flour. Mix on the lowest speed and only until the flour is just incorporated. Overmixing develops gluten, which can make the cake tough and dry.
• What’s the secret to a rich chocolate flavor? The combination of cocoa powder and brewed coffee is the secret. Coffee doesn’t make the cake taste like coffee; instead, it deepens and enhances the flavor of the chocolate.

What To Serve With Chocolate Pound Cake

This decadent cake is perfect on its own, but also pairs beautifully with:

• A scoop of vanilla bean or coffee ice cream
• A dollop of lightly sweetened whipped cream
• A side of fresh raspberries or strawberries
• A tall glass of cold milk

How To Store Chocolate Pound Cake

• Store: Keep the cake tightly wrapped in plastic wrap or in an airtight container at room temperature. It will stay fresh for about 3-4 days.
• Freeze: This cake freezes very well. You can wrap the entire cake (or individual slices) in a layer of plastic wrap and then a layer of foil. Store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Chocolate Pound Cake Nutrition Facts

• Calories: 724kcal
• Carbohydrates: 82g
• Protein: 9g
• Fat: 42g
• Saturated Fat: 24g
• Cholesterol: 172mg
• Sodium: 269mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Mama’s Pound Cake Recipe
• Paula Deen Gooey Butter Cake Recipe