Deep chocolate pound cake.

I had a craving for something sweet, actually, it was more like a chocolate sweet tooth craving, the one that a piece of chocolate cannot fix and I decided it was time I baked something new.

Everyone in my family was thrilled to see me bake; the thought to have dessert for days…. or at least for a couple of days, brought huge smiles on their face.

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This is a delicious variation from my regular pound cake, and the best part… half the butter.

The honey adds all the sweetness needed, the extra chocolate chips are to satisfy my craving, and the cranberries…. just for fun.

I used a small Bundt cake pan, however, a regular 9 x 5 x 3 loaf pan will work as well.

Fresh fruits, ice cream, whipping cream…. are just a few ways to enjoy it.

Deep Chocolate Pound Cake

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Deep Chocolate Pound Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 people
This is a delicious variation from my regular pound cake, and the best part… half the butter.


  • 2.5 cup unbleached all purpose flour 2 1/2 cup unbleached all purpose flour
  • 1 tsp baking powder 1 teaspoon baking powder
  • 0.75 salt 3/4 teasppon fine salt
  • 0.25 tsp baking soda 1/4 teaspoon baking soda
  • 0.5 cup sour cream 1/2 cup sour cream
  • 0.5 cup whole milk 1/2 cup whole milk
  • 0.25 cup unsweetened cocoa powder 1/4 cup unsweetened cocoa powder
  • 0.25 cup honey 1/4 cup honey
  • 2 tbsps water 2 tablspoons boiling water
  • 0.75 cup sugar 3/4 cup sugar
  • 0.5 cup butter 1/2 cup (1 stick) at room temperature butter
  • 2 eggs 2 large egg(s)
  • 1 tsp vanilla extract 1 teaspoon vanilla extract
  • 0.5 cup bittersweet chocolate chips 1/2 cup Ghirardelli bittersweet chocolate chips
  • 0.5 cup dried cranberries 1/2 cup dried cranberries
  • 0.33333333333333 cup caster sugar 1/3 cup caster sugar


  • Position rack in the center of the oven and preheat at 350º. Butter and flour a Bundt cake pan with butter and flour, tap out the excess. Sprinkle caster sugar evenly on bottom of pan.
  • Whisk flour, baking powder, salt, and baking soda in a medium bowl.
  • Whisk sour cream and milk in a small bowl.
  • Sift cocoa into a small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.
  • Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes.
  • Beat in eggs 1 at the time, occasionally scraping down the sides of the bowl. Beat in vanilla. Add cocoa mixture, stir until smooth, scraping down the bowl occasionally.
  • Beat in flour mixture alternately with sour cream in 2 additions each until just blended.
  • Stir in chocolate chips and dried cranberries.
  • Transfer batter to prepared pan, smooth top.
  • Bake until tester inserted in the middle comes out clean, about 1 hour. Remove cake from pan and cool.
  • Sprinkle with powder sugar.


Calories: 526kcal | Carbohydrates: 81g | Protein: 8g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 166mg | Potassium: 274mg | Fiber: 3g | Sugar: 47g | Vitamin A: 530IU | Vitamin C: 0.3mg | Calcium: 110mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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