Chocolate Pound Cake (Eggless and Whole Wheat)

This Chocolate Pound Cake is moist, tender, buttery, and double chocolatey. And this amazingly delicious cake is made with whole wheat flour and without eggs!

For any reason, if you are looking for a whole wheat chocolate cake, you have landed in the right place. This Chocolate Pound Cake is light, fluffy, and super moist, and the chocolate pairs well with whole grain flour.

Jump to:

• About Whole Wheat Chocolate Pound Cake
• Why You Will Love This Cake
• Ingredients
• Step by Step Directions
• Serving Suggestions
• Storing Suggestions
• Helpful Tips
• Frequently Asked Questions
• More Eggless Cakes
• Recipe Card

About Whole Wheat Chocolate Pound Cake

This decadent chocolate cake has the goodness of whole-grain flour. So if you like to make chocolate cakes often, it is an excellent way to make them a little healthier.

If you are shy about using whole wheat flour in your cake, you should try this cake. Chocolate overpowers the earthy flavor of whole wheat flour, and you will not taste the strong taste of whole wheat.

A slice of this chocolate pound cake makes perfect comfort food with a cup of tea or coffee. Or with a glass of milk for kids.

Texture: This cake is moist and tender. The butter and sour cream provide a rich texture to the cake.

Flavor: Full of chocolate flavor with a sweet hint of vanilla. Added chocolate chips make the cake double chocolatey.

Ease Of Making: I have used melted butter in the recipe, and hence there is no creaming method involved in the process. So all we need are mixing bowls, a whisk, and a spatula; there is no need for an electric mixer.

Ingredients

1. Whole Wheat Flour: I have used whole wheat flour, which I use to make Roti. So use any whole wheat flour you are comfortable with or use regularly. Make sure to measure the flour correctly; the best practice is to use a kitchen scale. Also, sifting of dry ingredients is essential to fluff the dense whole wheat flour. Instead of whole wheat flour, you can also use white whole wheat flour.
2. Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
3. Salt: It gives a nice contrast to the sweetness of the cake.
4. Cocoa Powder: I have used Dutch-process cocoa powder to make this cake. I prefer Dutch-processed cocoa powder because I love how it provides a darker color to the cake with a mellow taste. But you can also use natural cocoa powder instead. You will get an amazingly delicious chocolate pound cake with either one. 
5. Unsalted Butter: Butter makes the cake flavorful and so delicious. Use unsalted and melted butter for this recipe.
6. Brown Sugar: I have used solely brown sugar to make this cake. It makes the cake moist and darker in color. However, this cake is not too sweet, making it perfect with a cup of coffee, tea, or a glass of milk.
7. Sour Cream: It makes the cake super moist and tender. For the best results, use the full-fat sour cream, and it should be at room temperature.
8. Milk: Use full-fat or whole milk for a rich and tender cake. However, you can use 2% milk, but do not use fat-free milk for this cake.
9. Instant Coffee Powder: It enhances the chocolate flavor of the cake. However, if you do not like to add coffee, you can skip it.
10. Vanilla: It provides a warm and sweet flavor that pairs best with chocolate. Use pure vanilla extract for the best flavors.
11. Chocolate Chips: I have used semi-sweet chocolate chips, but you can also use dark chocolate chips. Instead of chocolate chips, chopped chocolate chunks will work perfectly as well.

Step by Step Directions

• Preheat the oven to 350° F. 
• Grease a 9-inch loaf pan with non-stick oil spray.
• Alternatively, grease the pan with butter and add a teaspoon of flour. Rotate and tap the pan until flour covers the greased surface, and discard the excess flour.
• Dissolve 2tsp of instant coffee powder into a tablespoon of hot water. Set it aside.
• Sift whole wheat flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl, and whisk well.

• Take melted butter, brown sugar, and sour cream in a large mixing bowl.
• Whisk to combine everything well.

• Then add dissolved coffee and vanilla.
• Stir well to combine.

• Add dry ingredients and milk alternatively in two parts to the wet mixture.
• Mix gently until just combined.
• Do not overmix. The batter will be semi-thick.

• Add chocolate chips and fold in gently.

• Transfer the batter into the prepared loaf pan and spread evenly.
• Sprinkle over some chocolate chips.

• Bake the cake in the preheated oven for approximately 35-45 minutes or until a toothpick inserted in the center comes out clean.
• Do not overbake the cake, so keep an eye on the cake after 35 minutes of baking time.
• Remove the cake and transfer the pan to the wire rack.
• Allow the cake to cool completely in the pan. Then remove it gently and slice.

Serving Suggestions

• This Chocolate Pound Cake is super chocolatey, and it is delicious on its own.
• Or enjoy the chocolate cake slice with a cup of tea or coffee.
• For a decadent dessert, serve the cake with whipped cream.
• A scoop of vanilla ice cream goes well with the slice of this pound cake.

Storing Suggestions

• This cake stays well at room temperature for 3-4 days.
• Refrigerate the cake for up to 8-10 days. If the cake is refrigerated, bring it to room temperature before serving.
• If you want to freeze it, let it cool completely. Then, wrap the loaf tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the cake for up to a month. Then, thaw the cake completely before slicing and serving.

Helpful Tips

• Measurement: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
• Sour Cream and Milk: Make sure to use room temperature sour cream and milk. Also, use full-fat dairy for the rich texture.
• Chocolate Chips: Use dark chocolate chips for an extra chocolatey taste. Instead of chocolate chips, you can also add roughly chopped chocolate chunks.
• Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
• Baking: Keep an eye on the cake after 35 minutes of baking. Overbaking will make the cake dry and crumbly.

Frequently Asked Questions

Why My Pound Cake Sink In The Middle?

There are several reasons for the cake to sink in the middle.

• Removing the cake before it is completely baked may sink a few minutes after removing it from the oven.
• The cake will rise too quickly if the oven temperature is too hot. And it will sink upon cooling.
• Incorrect measurements of the ingredients may also be a reason for the cake to sink.
• Opening the door of the oven too many times while the cake is baking may also cause the sinking of the cake from the middle.

More Eggless Cakes

Recipe Card