Chocolate Pound Cake

Preheat the oven to 325°F.
Grease a regular bundt pan with softened butter or non-stick spray, then dust the inside of the pan with cocoa powder using a sifter. Add the instant coffee powder to a separate heat safe bowl, then stir in the hot water to dissolve the powder. Allow this to cool on the side.
Next, grab a large mixing bowl. Add the softened butter and granulated sugar, then beat with a hand or stand mixer until light and airy, for about 4 minutes. Crack the eggs into the butter mixture one at a time, beating well after each addition. Once combined, stir in the vanilla extract.
In a separate large mixing bowl, combine all of the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Whisk until thoroughly combined, and no white streaks of flour are visible.
Add a portion of the dry ingredients to the wet ingredients and mix. Then, add a portion of the sour cream to the batter and mix until just combined. Repeat this step 2-3 times and make sure your last step is adding in the rest of the dry ingredients. Finally, add the cooled coffee mixture, and mix until just combined.
Pour the batter into the prepared bundt pan. Sprinkle the mini chocolate chips on top of the batter. Bake in the oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 15 minutes in the pan before turning it over onto a cooling tray. Allow it to cool completely. While it cools, begin on the icing. In a separate mixing bowl, combine the powdered sugar and cocoa powder really well. I recommend sifting it together. Add vanilla extract, then gradually add the milk while constantly stirring. Once the glaze reaches a pourable consistency, you can pour it over the completely cooled bundt cake. Garnish immediately with chocolate shavings. Slice, serve and enjoy!

Equipment

Ingredients

Pound Cake Ingredients

Chocolate Glaze Ingredients

Instructions

Notes

Nutrition