Deep Chocolate Pound Cake

  • 1 hr 20 mins total
  • 20 mins prep
  • 1 hr cook

IntroductionSkip To The Recipe

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 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.

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, 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 couple of ways to enjoy it.

Giangi's Kitchen Signature


Nutrition Facts
Deep Chocolate Pound Cake
Amount Per Serving
Calories 3950 Calories from Fat 1458
% Daily Value*
Fat 162g249%
Saturated Fat 104g650%
Cholesterol 644mg215%
Sodium 1514mg66%
Potassium 2225mg64%
Carbohydrates 584g195%
Fiber 22g92%
Sugar 301g334%
Protein 62g124%
Vitamin A 4225IU85%
Vitamin C 1.1mg1%
Calcium 905mg91%
Iron 21.5mg119%
* Percent Daily Values are based on a 2000 calorie diet.
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Deep Chocolate Pound Cake

  • 1 hr 20 mins total
  • 20 mins prep
  • 1 hr cook


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


  1. 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.

  2. Whisk flour, baking powder, salt, and baking soda in a medium bowl.

  3. Whisk sour cream and milk in a small bowl.

  4. Sift cocoa into a small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.

  5. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes.

  6. 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.

  7. Beat in flour mixture alternately with sour cream in 2 additions each until just blended.

  8. Stir in chocolate chips and dried cranberries.

  9. Transfer batter to prepared pan, smooth top.

  10. Bake until tester inserted in the middle comes out clean, about 1 hour. Remove cake from pan and cool.

  11. Sprinkle with powder sugar.


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