Copycat Entenmann’s Chocolate Pound Cake
This rich dense pound cake is totally delicious and really easy to make. It’s a family favorite that is often requested. Bake one up soon and enjoy every chocolaty bite!
A while ago we were invited to our good friends house for brunch.
I brought a big fruit salad and she had a great variety of bagels and spreads along with some really good homemade tuna and egg salad.
We all felt really full after the meal but of course there’s always room for cake! LOL! Well, in my family that’s how we roll. She brought out the most delicious dark chocolate pound cake. It was one of the best cakes I have had in a long time. I thought it was homemade but she said she picked it up that morning at the market and it was an Entenmann’s cake.
What a surprise. I have always loved any Entenmann’s cakes and cookies. I grew up with my mom buying them regularly. We would have a stack of them on the kitchen table on a regular basis.
My friends still remind me of that. Play dates were at my house most of the time. My dad was a huge dessert person so there was never a shortage of sweets and Entenmann’s were his favorites.
The next day, I called my mom and told her about the pound cake and how it reminded me of my childhood. She told me she still buys “daddy” the Entenmann’s every week.
That’s when I decided to try and make one of those very rich and dense cakes myself. So, here is my version. I have to admit, it’s pretty delicious and pretty close to the original. My whole family loved it. I guess they did because it was gone before the next morning. Lots of late night snacking that day.
The recipe is pretty simple and basic, give it a try especially if you are a chocolate person or anyone you know is and you want to impress them. This is the cake that will surely do that. It’s so good!
Copycat Entenmann’s Chocolate Pound Cake
Yields: 8 to 10 slices
What’s In This Recipe To Make It A Copycat Entenmann’s Chocolate Pound Cake?
Here are the ingredients to make this extra rich tasting chocolate Pound cake:
- unsweetened cocoa powder, I used Dutch cocoa powder but, regular is fine too
- all-purpose flour
- baking powder
- baking soda
- For full printable recipe, scroll down.
You’ll see the recipe card. - You are sure to love this loaf cake!
Right out of the oven
Plated and ready to dig into
Directions:
- Preheat oven to 325 degrees, spray a loaf pan with cooking spray and set aside.
- Using a hand held or stand mixer, mix the butter and sugar together until fluffy, add in eggs one at a time.
- Mix together the milk, vanilla and sour cream in a measuring cup. Mix together all the dry ingredients.
- Slowly add some of the milk mixture and then the dry mixture until all is incorporated. Stop the mixer and finish by mixing by hand with a rubber spatula. Make sure you dig down to incorporate any leftover flour mixture.
- Pour into the prepared loaf pan. Spread out evenly. Bake for about 42 to 50 minutes. Check after 42 minutes. The cake should spring back when touched lightly on top and a toothpick should come out with moist to dry crumbs. Try not to over bake the loaf. Let cool for at least 20 to 30 minutes. Slice up this baby up!
Enjoy the chocolate deliciousness!
Here are a few more chocolate delights for you to enjoy….
Wacky Chocolate Baked Donuts
Chocolate Crack Bark
So Simple Chocolate Gelato
Now, here’s the star attraction today!
Copycat Entenmann's Chocolate Pound Cake
This rich dense pound cake is totally delicious and really easy to make. It’s a family favorite that is often requested. Bake one up soon and enjoy every chocolaty bite!
Ingredients
- 1/2 cup unsweetened cocoa powder, I used Dutch cocoa powder but, regular is fine too
- 1 1/8 cups all purpose flour
- 1/8 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea or kosher salt
- 1 tsp espresso powder or instant coffee powder
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup milk, I used whole milk
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup cup mini chocolate chips, this is optional, the original chocolate loaf cake did not have chips in the cake
- 3 tbsp mini chocolate chips for sprinkling on top, this is optional, the original does not have chips on the top
Instructions
-
1.Preheat oven to 325 degrees, spray a loaf pan with cooking spray and set aside.
2.Using a hand held or stand mixer, mix the butter and sugar together until fluffy, add in eggs one at a time.
3.Mix together the milk, vanilla and sour cream in a measuring cup. Mix together all the dry ingredients.
4.Slowly add some of the milk mixture and then the dry mixture until all is incorporated. Stop the mixer and finish by mixing by hand with a rubber spatula. Make sure you dig down to incorporate any leftover flour mixture.
5.Pour into the prepared loaf pan. Spread out evenly. Bake for about 42 to 50 minutes. Check after 42 minutes. The cake should spring back when touched lightly on top and a toothpick should come out with moist to dry crumbs. Try not to over bake the loaf. Let cool for at least 20 to 30 minutes. Slice up this baby up!
Thanks for stopping by! I hope you enjoyed the chocolate recipes like we all do around my house. Please share your favorites with family and friends and stop by soon, I will be putting up new recipes in a day or two. You can pin away on Pinterest to save any recipe for later on.
