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closeup of a glazed mocha pound cake
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5 from 2 votes

Mocha Pound Cake

Sour cream mocha pound cake recipe made in a loaf pan. This moist, from-scratch cake is flavored with chocolate and coffee and topped with a rich chocolate glaze. It’s like your favorite coffee shop drink in a cake. 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate loaf cake, pound cake
Servings: 10 servings
Calories: 341kcal
Author: Julie Clark

Ingredients

For the cake

  • 1 1/3 cups cake flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon instant coffee or instant espresso powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1/2 cup unsalted butter softened
  • 1 cup + 2 tablespoons granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup sour cream

For the glaze

Instructions

For the Cake:

  • Preheat oven to 350ºF. Prepare an 8x4-inch loaf pan by lining with parchment, or grease and lightly flour.
  • In a small bowl whisk together the flour, cocoa powder, coffee, salt and baking powder. Set aside. 1 1/3 cups cake flour, 2 tablespoons unsweetened cocoa powder, 1 tablespoon instant coffee, ½ teaspoon salt, ½ teaspoon baking powder
  • Cream together the butter and sugar in the bowl of a stand mixer for several minutes. Scrape down the sides of the bowl. Add the eggs and yolk, 1 at a time, beating for 15 seconds after each one. Add in the vanilla. Scrape down the sides of the bowl and mix again for several seconds. 1/2 cup unsalted butter, 1 cup + 2 tablespoons granulated sugar, 2 large eggs, 1 large egg yolk, ½ teaspoon vanilla extract
  • With the mixer on low, add in ½ the flour mixture, then the sour cream, followed by the rest of the flour mixture. As soon as the flour is absorbed stop the mixer. It is important not to over mix at this point. Sometimes I mix in the last addition of flour by hand. ½ cup sour cream
  • Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the middle comes out clean, or with just one or two moist crumbs attached.
  • Allow to cool 15 minutes in the pan, then remove to a cooling rack to finish cooling.

For the Glaze:

  • Melt the chocolate chips and butter together in the microwave in 20 second increments, stirring between each interval. Melt it slowly so the chocolate doesn't scorch. Pour over the top of the cooled cake. ½ cup chocolate chips, 3 tablespoons unsalted butter

Video

Notes

  • If you don’t have cake flour, it can be made by replacing 1 tablespoon flour with cornstarch per cup of all purpose flour.
  • If you only have a 9x5 inch loaf pan, the cake will not be as high so it will bake quicker.
  • Double the recipe and bake in a 12-cup bundt pan for a mocha bundt cake!
  • Refer to the article above for more tips and tricks.
    The calories shown are based on the cake being cut into 10 slices, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Serving: 90g | Calories: 341kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 144mg | Potassium: 104mg | Fiber: 1g | Sugar: 26g | Vitamin A: 559IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg