If you do not have black cocoa powder on hand, you can sub for an additional 2 tablespoon of dutch process cocoa powder.




Use full fat sour cream for best flavor and texture! You can also sub for whole milk plain greek yogurt.




Store this pound cake in an air-tight container at room temperature for 2-3 days. You can also wrap individual slices in plastic wrap and place in a freezer bag to store in the freezer for up to to 3 months.