Chocolate Pound Cake is a more decadent version of this classic dessert recipe. Topped with a rich, chocolate ganache drizzle, this cake is the sweetest way to impress guests or enjoy with a cup of coffee or milk to end your day.
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Pound cake may be a more old-fashioned dessert, but its classic, timeless flavor is still a favorite for many. The popularity of our recipe for Blueberry Pound Cake was all the proof we needed that the desire for pound cake isn’t waning at all!
This chocolate version deserves the same never-ending appreciation.
It’s made nearly identical to the original, but with added cocoa powder for a sweet, chocolatey flavor. Topping it with a decadent chocolate ganache drizzle sweetens the deal even more!
Why This Recipe Works
It’s an old favorite with a sweet twist. The addition of cocoa powder and a chocolate ganache frosting gives traditional pound cake a sweeter flavor.
This recipe is easy to make and doesn’t require a lot of ingredients. This pound cake is made with almost all pantry staples. It’s simple to prepare, but does take a bit of time to bake.
You can enjoy a Chocolate Pound Cake as a dessert with coffee, tea or milk, or even grab a slice for a quick breakfast on your way out the door in the morning. It also makes a beautiful dessert to serve company or to add to your holiday dessert table.
Step-By-Step Instructions
Ingredients
Chocolate Pound Cake
- 1 1/2 cups all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter: room temperature and very soft.
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
Chocolate Ganache Drizzle
- 1/2 cup semi-sweet chocolate chips: you can use milk chocolate or dark chocolate chips or chunks, if preferred.
- 1/2 cup heavy cream
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 325°F.
Coat the inside of a loaf pan with butter or shortening and lightly flour. You can also line the pan with parchment paper to help prevent sticking and to make the cake easier to remove after baking.
Create!
Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Cream the butter and sugar together in an electric mixer fitted with a paddle on medium speed until light and fluffy, about 4 to 5 minutes.
Lower the speed and add the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl as needed until evenly blended.
Gradually add in the flour mixture until just combined. Do not over mix.
Chef’s Tip: you can mix in chocolate chips, or other mix-ins, if desired.
Pour the batter into the prepared pan.
Bake for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 20 minutes before removing it from the pan to finish cooling.
Once the cake is fully cool, make the chocolate ganache glaze.
Pour the chocolate chips into a small bowl.
Heat the heavy cream in a small sauce pan until hot and steaming, but not boiling.
Pour the hot cream over the chocolate chips and let sit for about 1 minute.
Stir until the chocolate chips are completely melted and blended with the cream.
Drizzle as much of the glaze over the cake, as preferred.
Allow to cool and set.
Present!
Garnish with fresh berries, if desired.
Slice and serve.
Tips and Techniques
- Measure flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
- You can mix in chocolate chips, or other mix-ins, if desired.
- Do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
- Store leftovers tightly covered at room temperature. Consume within 5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.
FAQ’s
Why Is It Called Pound Cake?
Pound Cake is named so due to the fact that the original recipe was made with just 4 ingredients – a pound each of butter, sugar, eggs and flour.
Is Pound Cake and Loaf Cake The Same Thing?
A loaf cake is any cake that has been baked into a loaf form. A pound cake is a specific type of cake generally made with a pound of each ingredient. Pound cakes are often baked in loaf pans.
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Chocolate Pound Cake
Ingredients
Chocolate Pound Cake
- 1 1/2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter (room temperature and very soft)
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
Chocolate Ganache Drizzle
- 1/2 cup semi-sweet chocolate chips (or milk or dark chocolate chips)
- 1/2 cup heavy cream
Instructions
Chocolate Pound Cake
- Preheat oven to 325℉.1 1/2 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt
- Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Cream the butter and sugar together in an electric mixer fitted with a paddle on medium speed until light and fluffy, about 4 to 5 minutes.1 1/2 cups unsalted butter, 1 1/2 cups granulated sugar
- Lower the speed and add the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl as needed until evenly blended.4 eggs, 1 teaspoon vanilla extract
- Gradually add in the flour mixture until just combined. Do not over mix.
- Pour the batter into the prepared pan.
- Bake for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for at least 20 minutes before removing it from the pan to finish cooling.
Chocolate Ganache Drizzle
- Once the cake is fully cool, make the chocolate ganache drizzle.
- Pour the chocolate chips into a small bowl.1/2 cup semi-sweet chocolate chips
- Heat the heavy cream in a small sauce pan until hot and steaming, but not boiling.1/2 cup heavy cream
- Pour the hot cream over the chocolate chips and let sit for about 1 minute.
- Stir until the chocolate chips are completely melted and blended with the cream.
- Drizzle as much of the chocolate ganache over the cake, as preferred.
- Allow to cool and set.
- Garnish with fresh berries, if desired. Slice and serve.
Notes
Tips and Techniques
- Measure flour by gently "fluffing" the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
- You can mix in chocolate chips, or other mix-ins, if desired.
- Do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
- Store leftovers tightly covered at room temperature. Consume within 5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.
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