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    You are in: Home / Recipes / Double Chocolate Pound Cake Recipe
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    Double Chocolate Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    30 mins

    1 hrs 10 mins

    Sparkmonkey's Note:

    This recipe came with my Giant Cupcake Pan

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    Ingredients:

    Serves: 12

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees. Grease and flour the pan. In a small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.
    2. 2
      Stir together flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Mix well. Combine cocoa mixture and sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan. Spoon remaining batter into bottom of pan.
    3. 3
      Bake 60-70 minutes until toothpick inserted into center comes out clean. Cool cake in pan on wire rack for 15 minutes. Turn cake onto wire rack to cool completely. To assemble cupcake, ice top of bottom half. Place top half atop iced bottom half. Decorate as desired.

    Ratings & Reviews:

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    Nutritional Facts for Double Chocolate Pound Cake

    Serving Size: 1 (166 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 624.3
     
    Calories from Fat 303
    48%
    Total Fat 33.6 g
    51%
    Saturated Fat 20.4 g
    102%
    Cholesterol 139.9 mg
    46%
    Sodium 319.8 mg
    13%
    Total Carbohydrate 78.1 g
    26%
    Dietary Fiber 2.8 g
    11%
    Sugars 50.1 g
    200%
    Protein 7.5 g
    15%

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