Decadent Chocolate Brown Sugar Pound Cake

READY IN: 1hr 40mins


  • 2 14
    cups cake flour (use cake flour only)
  • 34
    cup good-quality Dutch-processed cocoa powder
  • 12
    teaspoon salt
  • 14
    teaspoon baking soda
  • 1
    cup butter, softened (no subs)
  • 2
    tablespoons butter, softened (no subs)
  • 1 12
  • 1 12
    cups dark brown sugar, packed
  • 1
    tablespoon chocolate flavoring
  • 1
    teaspoon vanilla
  • 6
    large eggs, room temperature (leave out 30 minutes at room temperature before using)


  • Do not preheat the oven.
  • Butter and then flour a 12-cup bundt pan and shake out any excess flour.
  • In a small bowl sift together cake flour cocoa powder and salt.
  • In another small bowl stir together the baking soda and sour cream.
  • In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
  • Beat in extracts and eggs one at a time, beating well after each addition.
  • With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
  • Pour the batter into bundt pan and put it in the middle of a COLD oven.
  • Set oven to 350°F (if using a dark metal pan set oven to 325 degrees).
  • Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
  • Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.