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Chocolate Pound Cake

  • 1-1/2 c. cake flour, sifted
  • 1/2 c. cocoa*, sifted
  • 1/2 tsp. salt
  • 3 oz. Bittersweet chocolate*, melted
  • 1 c. unsalted butter, softened
  • 2 c. light brown sugar, packed
  • 3 eggs
  • 1 tsp. pure vanilla
  • 1 c. sour cream

Spray Bundt cake pan and preheat oven to 350 degrees. Use a sifter and sift together the first three dry ingredients. Next, cream together the unsalted butter and brown sugar with a mixer, adding eggs one at a time and beating after each addition. Add vanilla and melted bittersweet chocolate. (Break chocolate into pieces and add 2 TBSP. water, microwave for approx. 45 seconds. Mix together until well blended.) Fold in dry ingredients into the brown sugar mixture alternating with the sour cream ending with the dry ingredients. Continue using mixer until well blended. Pour batter into Bundt pan and bake approx. 40-45 minutes. Let cool for approx.. 10-15 minutes. For this recipe we used Ghirardelli 60% CACO Bittersweet Chocolate and Ghirardelli Premium Baking 100% Cocoa.

Jay Forness covers education, county government and community events for The Cash-Book Journal. He graduated from Southeast Missouri State University with a degree in multimedia journalism and has lived in Jackson for the past five years. He can be reached at

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