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The World’s Softest Chocolate Pound Cake: Irresistible, Melting and Ultra Easy to Make

Prep & Preheat:
Preheat your oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Cream the Butter & Sugar:
In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3-5 minutes).

Add Eggs & Vanilla:
Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla.

Dry Ingredients:
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

Mix Wet & Dry:
Add half the dry ingredients to the butter mixture. Mix gently. Then add sour cream, followed by the rest of the dry ingredients. Mix until just combined.

Add Liquid & Chocolate:
Stir in the hot water or coffee—this loosens the batter and intensifies the chocolate. Fold in the melted chocolate last for that silky, fudgy richness.

Bake:
Pour batter into the prepared pan. Tap to remove air bubbles. Bake for 55–65 minutes, or until a toothpick comes out with moist crumbs (not wet batter).

Cool:
Let it cool in the pan for 10 minutes, then remove to a wire rack. Allow it to cool completely (if you can wait!).

✨ Tips for Extra Softness:
Room temp ingredients = smoother batter

Don’t overmix once the flour is in

Hot liquid keeps the crumb tender and chocolate flavor deep

Wrap leftovers tightly in plastic wrap to keep moist for days

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