Where are my fellow chocoholics at? There’s just something I love about a perfectly chocolatey piece of Double Chocolate Pound Cake.
I love our Copycat Starbuck’s Lemon Pound Cake – it is so dense and moist and always turns out. I decided to make a chocolate version of it, and it DID NOT disappoint!
The great thing is, this recipe makes TWO loaves of bread, so you can share one with a friend (or just eat them both yourself, no judgements here).
Recipe Ingredient Notes
To make Double Chocolate Pound Cake, you will need the following ingredients:
- Chocolate cake mix, 1 box
- Instant chocolate pudding mix, 1 box
- Sour cream
- Vegetable oil
- Eggs
- Water
- Mini chocolate chips, divided
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Double Chocolate Pound Cake
- Preheat oven to 350℉.
- Grease and flour 2- 9×5 inch loaf pans.
- Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, water, and 1 cup chocolate chips in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
- Pour half of the batter into each of the prepared pans.
- Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean.
- Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
- Melt 1 cup chocolate chips in the microwave in 30 second intervals, stirring in between, until melted and smooth. Drizzle over the top of each cake.
- Sprinkle remaining ½ cup chocolate chips over the top.
- Cut into pieces and serve.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Counter: Store in an airtight container for up to 3 days are room temperature.
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months.
Enjoy More Delicious Chocolate Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Chocolate Caramel Toffee Crunch Cake
- Chocolate Chip Cookie Ice Cream Cake
- Chocolate Peanut Butter Mug Cake
- Chocolate Pudding Cake Recipe
Double Chocolate Pound Cake Recipe
Ingredients
- 15.25 ounces chocolate cake mix, 1 box
- 3.4 ounces instant chocolate pudding mix, 1 box
- 1 cup sour cream
- ⅓ cup vegetable oil
- 4 eggs
- ½ cup water
- 2 ½ cups mini chocolate chips, divided
Instructions
- Preheat oven to 350℉.
- Grease and flour 2- 9×5 inch loaf pans.
- Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, water, and 1 cup chocolate chips in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
- Pour half of the batter into each of the prepared pans.
- Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean.
- Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
- Melt 1 cup chocolate chips in the microwave in 30 second intervals, stirring in between, until melted and smooth. Drizzle over the top of each cake.
- Sprinkle remaining ½ cup chocolate chips over the top.
- Cut into pieces and serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews