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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!

Course chocolate dessert, Dessert
Cuisine American
Keyword Chocolate Cake, Chocolate Loaf Cake, Chocolate Pound Cake, Entenmann's, pound cake
Cook Time 45 minutes
cooling 20 minutes
Servings 10
Author Pam


  • 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


  1. 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!