How to Make Chocolate Pound Cake | Hilah Cooking

By Hilah Cooking · 150 min

Ingredients

Instructions

1. Heat the oven to 325°F (160°C) and grease two 9×5 inch loaf pans. Dust each with a teaspoon of cocoa, shaking to coat, and set aside.
2. Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in the vanilla, then add the eggs one at a time, beating well after each.
3. Sift the flour, cocoa, baking powder and salt together in a bowl.
4. Add half the flour to the butter mixture and mix on low until moistened. Mix in half the sour cream. Add the remaining flour and mix lightly, then add the rest of the sour cream and mix until fully combined.
5. Divide the batter between the pans and bake for 40 to 50 minutes, until a tester comes out clean.
6. Cool in the pans for 10 minutes, then turn out onto racks to cool completely.
7. Whisk the glaze ingredients until smooth, drizzle over the cooled cakes and sprinkle with pecans.
8. To freeze, cool completely and wrap tightly in plastic wrap, then wrap in foil. Freeze up to 3 months and thaw overnight in the refrigerator.

Summarized from Hilah Cooking's video. Watch it for the details.

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