This chocolate pound cake bakes up so rich & velvety, with lots of deep chocolate flavor. Lovely for dessert or as an afternoon pick-me-up!
Preheat the oven to 350 degrees F and mist a 5-cup loaf pan with non-stick spray.
Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the first egg, mixing in on medium speed until completely incorporated.
Continue to add eggs, one at a time, scraping the bowl and allowing each one to fully incorporate before adding the next.
Stir in the sour cream and vanilla on medium-low speed until well-blended.
Add the flour, dark cocoa, regular cocoa, salt, and baking soda, folding together gently until just barely combined.
Transfer the batter to the prepared pan, and bake the cake until a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 75 to 85 minutes).
Cool the cake in the pan for 30 minutes, then remove it from the pan and allow it to finish cooling on a wire rack.
*Greek yogurt will also work in a pinch.