Everyone should have a rich Chocolate Pound Cake in their recipe file, preferably right up front! This dark chocolate loaf cake is topped with a creamy chocolate ganache, and it’s a delicious way to get your chocolate fix.
A frosted chocolate pound cake is every bit as luscious as a layer cake, but so much easier to throw together.
And somehow it feels a little less decadent, too (I’m not sure that’s true, but I’m running with it.) A stand mixer makes this a pleasure to bake. While it’s creaming the butter and sugar, I spray and line my loaf pan, whisk together the dry ingredients, and mix the wet. All I have to do is crack in the eggs, and then alternate between the dry and wet to make a beautiful batter.
The chocolate pound cake has a nice rich satisfying chocolate flavor, and it slices like butter!
No wimpy chocolate for this recipe…I use extra dark cocoa powder for the cake and dark chocolate for the ganache. The result is an intense chocolate experience.
notes for chocolate pound cake ~
- Be sure your butter and eggs are truly at room temperature or your batter won’t come together well. To warm up cold butter, unwrap it, and slice into four pieces. Microwave for 15 seconds. To warm up cold eggs, put them into a small bowl or glass and fill with warm water, let sit for 5 minutes.
- I used hershey’s special dark cocoa
which gives this cake it’s deep dark color. - Be sure your oven is at 325F. An inexpensive oven thermometer is an indispensable tool for checking this.
- The cake will be done when it is fully risen and not jiggly in the center. Use a toothpick to check, if there is wet batter, keep cooking a little longer. Check frequently because the cake can go from done to dry quickly.
- I don’t like to bake in glass pans because they cook too quickly. A good quality, heavy metal loaf pan will give you the best results, I like this one.
- Be sure to frost the cake while it is still in the pan, because the ganache starts out thin and then thickens as it cools. You want to keep all that lusciousness on the cake!
which gives this cake it’s deep dark color.Reader Rave ~
“Thank you for this recipe. The cake turned out beautifully, moist and not too sweet. I used regular cocoa powder instead of dark chocolate. I did use dark chocolate chips in my ganache and that worked out well.
Very delicious.” ~ Aedrn
Chocolate Pound Cake
Ingredients
- 1/2 cup unsalted butter at room temperature
- 3/4 cup sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 Tbsp espresso powder
wet ingredients
- 1/2 cup sour cream
- 1/4 cup milk
dry ingredients
- 1 cup plus 2 Tbsp all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
ganache topping
- 3/4 cup heavy cream
- 6 ounces dark chocolate chips or chopped chocolate
Instructions
- Set oven to 325F
- Spray a standard 9x5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can lift the frosted cake out for cleaner cutting.
- Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
- Whisk together the sour cream and milk.
- Sift together the dry ingredients.
- Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, don't over beat.
- Turn the batter into the prepared loaf pan and spread out evenly. Bake for about 45-50 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Check your cake on the early side to avoid over-cooking. Set aside to cool.
- To make the ganache topping, heat the cream to a simmer and remove from heat. Add the chocolate and let sit for a minute, then stir until everything is melted and glossy. Pour over the cooled cake and then let the ganache firm up in the refrigerator for at least 2 hours.
- If you have used a parchment paper 'sling', gently pull the cake out of the pan to slice it.
Thanks for pinning this chocolate pound cake!
Can’t get enough chocolate? Neither can I, so you might also want to check out these other decadent treats~
151 Comments
Kelly Hawes
April 18, 2021 at 8:13 amI made this with King Arthur gluten-free measure for measure flour. I used a beautiful flower Bundt loaf pan, and skipped the ganache ( I know, I know how could I! )
Came out really delicious and gorgeous .
Sue Moran
April 18, 2021 at 8:20 amThat’s great to know that it works gluten free, and in a bundt pan!
Donna
March 31, 2021 at 2:45 pmDoes this cake need to be stored in the refrigerator?
Sue Moran
March 31, 2021 at 3:20 pmI would, yes.
Kelly A Lee
October 8, 2020 at 9:00 amPardon my ignorance, but I’m new at the baking game: is espresso powder the same thing as coffee that is ground for espresso-making? Or is there another product I am not aware of?
Sue
October 8, 2020 at 5:39 pmEspresso powder is basically instant espresso, but it’s not ground espresso beans. It’s stronger than instant coffee, but the same idea.
Sarah L Madsen
February 9, 2021 at 1:11 pmTried this for muffins without ganache and reduced time to 35 min. Turned out super dry even though I added an extra 1/4 cup milk because the batter was too dry. The taste was disappointing, not nearly chocolatey enough. I went back and checked my measurements but it was all correct. Could do with less time to hopefully correct the dryness but not sure what to do about the lack of chocolate flavour.
Sue
July 27, 2020 at 3:23 pmMade this cake today. Smelled so good baking. Delicious
Dave
July 18, 2020 at 9:05 amTried out this recipe. Added about one fourth of a cup of water for added moisture. Rich, soft and delicious. This is gonna be my go to chocolate cake recipe. Thanks for sharing!
Nicole Presby
July 4, 2020 at 5:06 pmMade for my 4th of July family get together and it was wonderful! Everyone loved it. Will be making again for sure….. I didn’t have espresso powder, so I used Organic Roasted Drinking Cocoa instead with awesome results. Thanks for sharing this amazing recipe.
Patricia malloy
June 26, 2020 at 8:21 amDo you post nutritional info, such as carb count, etc? If so, I can’t find it
Sue
June 26, 2020 at 8:26 amI don’t usually post that on desserts and baked goods, sorry Patricia. You can always plug it in to an online calculator if you need the info.
Janis
May 7, 2020 at 8:12 pmI’d like to make this cake but I have to ship it from New York to Colorado and it will take about five days to arrive. Do you think the chocolate ganache will melt and does the cake need to be refrigerated.
Diane
April 22, 2020 at 12:11 pmAwesome recipe! Easy instructions and used items I already in my house…this will stay in my rotation.
Maura
April 19, 2020 at 4:12 pmThank you so much for sharing a very delicious choc cake. Hit the spot!
Cheryl
April 19, 2020 at 3:49 pmAny alterations for high altitude (5280′)? Thanks!
Sue
April 19, 2020 at 4:53 pmThe general recommendations would be: Reduce the baking soda to just 1/4 tsp. Reduce sugar by 1 tablespoon per cup. Increase liquid by about 4 tablespoons. Increase oven temperature by 25 degrees F. Check the cake 10 to 15 minutes early. Hope this helps!
Emmi
April 16, 2020 at 7:27 pmLooking forward to trying this cake out soon. My question is, is it possible to make this a white cake ? If so, how do you recommend doing that.
Julie
January 9, 2020 at 9:52 amI don’t care for the smell or taste of coffee. Can I just leave it out or swap it for something else??
Sue
January 9, 2020 at 10:07 amJust leave it out, no worries.
Brittney
December 22, 2019 at 2:38 pmDid you use a convection setting?
Sue
December 22, 2019 at 2:41 pmNo, I use a regular oven.
Joanna
November 24, 2019 at 9:37 pmCould this recipe be doubled and baked in a bundt pan?
Aedrn
November 30, 2018 at 7:24 amThank you for this recipe. The cake turned out beautifully, moist and not too sweet. I used regular cocoa powder instead of dark chocolate. I did use dark chocolate chips in my ganache and that worked out well.
Very delicious.
Thank you again
Sue
November 30, 2018 at 7:30 amThank YOU Aedrn for coming back to let us know, I appreciate it 🙂
Erin
September 2, 2018 at 7:32 amCan the espresso powder be eliminated or substituted with something that doesn’t taste like coffee? Hate, hate, hate coffee! Lol
Sue
September 2, 2018 at 7:52 amYou can eliminate it Erin.
Tina
August 8, 2018 at 4:43 pmCan I use egg whites instead of the whole egg?
Sue
August 8, 2018 at 5:24 pmI haven’t tried it Tina, but you could try 4 egg whites in place of the two eggs. Let us know how it works for you!
Ann
August 4, 2018 at 8:11 pmIs there nutritional value for this recipe?
Nellie
July 2, 2018 at 7:54 amIf you frost cake in pan as it stated how do you get it out of pan. The cake shows frosting on sides but if you frosted in pan you couldn’t do that.
Sue
July 2, 2018 at 7:56 amIt was weird Nellie, i frosted it in the pan, but because the parchment was loose, the frosting ran down the sides a bit so it looks like I frosted them. You can do it either way, and if your ganache is on the thick side, you can spread it all over, or let it run down the sides.
Angie
June 19, 2018 at 6:11 amcan you bake this in a bundt cake pan or is it best to stick with loaf pans?
Sue
June 19, 2018 at 7:21 amThis is a small cake, Angie, so it would not be enough batter for a bundt, but you’re reminding me that I should do a chocolate bundt for the blog 🙂 I’m not sure how it would do if you doubled the recipe, but that’s what I would try. You wouldn’t need to double the frosting.
Angie
June 25, 2018 at 6:28 amThanks. I’ve tried doubling pound cake recipes and most of the time it’s not successful. So I think to err on the safe side, I will make two separate batches of this decadent dessert.
Donna
May 27, 2018 at 6:58 pmHi. I’ll pin this and try for the ladies in the office. One little note – typo in directions, step 2. Thanks for sharing.
Sue
May 27, 2018 at 7:02 pmThanks Donna 🙂
Nayra
May 3, 2018 at 11:55 amHaii! I’m a junior amateur baker, and I made this a couple of days ago and it came out amazing! My family basically ate it all in like a day, thank you for the awesome recipe and the detailed instructions
Sue
May 3, 2018 at 7:18 pmYou’re so welcome Nayra, I’m glad my instructions were easy to follow, and I’m glad your family enjoyed it ~ sounds like you’ve got a bright baking future ahead of you 🙂
KetoKitty
February 19, 2018 at 6:38 pmI want to make this in a tube pan. Can it be doubled, or even tripled?
Sue
February 19, 2018 at 7:13 pmI can’t say for sure because I haven’t done that, but I’m guessing it would be ok.
Cherie Custis
February 11, 2018 at 4:25 pmI’m not much of a baker, but this caught my eye and I was feeling creative. I’ve never made a pound cake in my life, home made or otherwise. Made it today and it’s fabulous! I followed the directions exactly. It is moist, rich, so good! I gobbled down two pieces! lol If I can make it and have it turn out perfect, anyone can! Will definitely be making this again and again! Thank you for such an awesome recipe!
Lindsey
June 24, 2017 at 5:15 amI saw mixed reviews on this, but I made it anyway. It turned out FABULOUS. I like that it’s “lighter” than a traditional pound cake. I served mine with fresh whipped cream and strawberries. It was a hit and definte keeper. Thanks!
Sue
June 24, 2017 at 7:31 amI’m so glad, Lindsay. I think with pound cakes and other small cakes, any little variation can make a difference in the outcome…I’m happy you loved it!
Lisa
August 20, 2017 at 5:23 pmI made this cake today and it turned out fabulous! Followed the recipe exactly and it was delicious. Dark and chocolatey. I will definitely make this often.
Lisa
Sue
August 20, 2017 at 5:34 pmI’m thrilled to hear this Lisa, thanks for coming back to let us know 🙂
cara_mia
June 20, 2017 at 5:56 pmI made this and used the Trader Joe’s cocoa powder and was kicking myself for not using the Special Dark when it came out of the oven not that beautiful dark color. I looked back at the post and noticed that you even said you used the Special Dark! The texture and crumb was completely different than the pictures, with large air holes here and there. It was still devoured at work.
I think the cocoa was the problem for people who said it was too dry. I believe the Trader Joe’s is a natural cocoa, even though it doesn’t say – natural cocoa gives a red tint to the baked good. Natural and dutched cocoas have different ph’s and react differently with the other ingredients. It’s so hard to find dutched cocoa these days in grocery stores. Hershey’s Special Dark is a blend of natural and dutched. I’d bet that anyone who didn’t use the Special Dark was disappointed!
Beth
May 20, 2017 at 7:27 amis this cake moist?
Sue
May 20, 2017 at 7:54 amIt has the texture of a pound cake, Beth, which isn’t a particularly moist cake on its own, it’s dense and chocolaty, and the thick frosting provides the moisture.
Beth
May 22, 2017 at 12:38 pmI’m not going to frost it because i want it with fresh strawberries and whipped cream. THANKS FOR YOUR REPLY.
Sue
May 22, 2017 at 1:03 pmOh, that sounds delish!
Beth
May 26, 2017 at 3:20 amokay i made this cake two days ago. Wrapped it in cling. No one took it because the last one i made was horrid. I was gonna just pitch this one, but i tasted it, OMG this is the ticket I was looking for. We are having it tonite. Fresh as ever. Chocolaty as ever. Just what i wanted. Thanks
Susie
February 22, 2017 at 12:01 amWhen it says to whisk together the sour cream and milk. Do I whisk those two ingredients together? Then add it to the eggs, vanilla, express and sugar.
Susie Gutierrez
February 21, 2017 at 11:48 pmYou keep saying you added a bit more sour cream. Could you post the exact amount. You also said the baking time was less. So how long should I leave the pound cake in? I really want to make this. But people have posted how dry theirs came out. What can I do to prevent that?
Andrea
February 18, 2017 at 2:55 pmI made this today and it turned out good, not too sweet a smidge dry but that was my fault baking it too long, it was still completely yummy. I might add more sour cream next time (because yum!). I made the ganache with full fat coconut milk because that is what I had and it turned out awesome. We will definitely make this again, thank you for sharing!
Sue
February 19, 2017 at 5:19 amI’m so glad you liked it Andrea, thanks for letting us know! I love the idea of a chocolate/coconut gananche, yummy!
Cecille
February 2, 2017 at 5:29 amHello… which cocoa did you use? Is it the Nestle unsweetened plaistow cocoa or just the Nestle regular unsweetened cocoa
Sue
February 2, 2017 at 7:41 amI used Hershey’s Special Dark Cocoa, Cecille, it gives the cake that extra rich color. There’s a link to it in the notes, after the recipe.
Seri
December 24, 2016 at 9:43 pmHi i would like to make for tier cake. 6 , 8 & 10 inch. Do i have to double the recipe for all? And the baking time will be the same?
Ericka
December 2, 2016 at 11:02 amHello,
I am interested in making this in a layered cake form with 3 circular 9 inch cake pans… do you know if this recipe is enough?
Sue
December 2, 2016 at 11:13 amThis recipe wouldn’t have enough batter for that, Ericka, I think you’d have to at least double it.
Jan
October 2, 2016 at 6:30 pmThis will be the only recipe I use for my chocolate pound cake from now on. I baked this twice and the first time it was very dense and dry, but I love the taste. So I come back to the site and found that you have updated the recipe. I tried it again using more sour cream than what u have stated (only because I wanted to finish up my tub of cream) and the cake was just delicious! And I did watch the cake like a hawk! haha…
Tonya
October 2, 2016 at 4:20 pmI was really excited to bake this cake, I followed the recipe to the letter and when I sat he cake to the side to cool, it deflated in the pan. ? I consider myself a really good bake, but. Cannot figure out what happened with this cake.
Sue
October 2, 2016 at 4:22 pmIt sounds like it wasn’t fully cooked, Tonya. That could be due to the type of pan, or the temperature of your oven. I have an inexpensive oven thermometer in my oven that I always check, I’ve never had an oven yet that was right on target with the temperature.
Natalie
September 14, 2016 at 10:28 pmAfter reading some of these comments I was scared to make this. My daughter asked for it for her Birthday. It was such a hit and really easy. It looked just like the picture, very smooth and the taste was awesome. No complaints from the guest, so I will for sure make it again. I think it took about 50 minutes in my oven. The parchment paper made it really easy. Thank you for the recipe.
Sue
September 15, 2016 at 7:16 amYay — we wouldn’t want to disappoint anybody on their birthday 😉
Ashley
September 8, 2016 at 9:36 amOk I am not understanding the chocolate chip measurement for the ganache? 41/2 ounces? Is this a typo? Thanks!
Sue
September 8, 2016 at 10:08 amThat’s 4 and 1/2 ounces, Ashley, it’s the font that is a little confusing.
Ashley
September 8, 2016 at 10:48 amthank you!
Gaby
September 4, 2016 at 9:37 pmTurned out way too dry. Not enough wet ingredients. Took the cake out at 40 mins from the oven as the toothpick came out dry. Cooled off, got the chocolate ganache and in to the fridge.2 hrs later it was taken out and served… Nope. This was a bad idea.
Re-read the instructions and everything was done as the recipe says.
Dry, so very dry (not even with milk could we stomach one bite), not moist (which was a surprise because sour cream makes the cakes moist), no rise (it was like a brick).
The only thing good about it was the ganache.
Maybe another recipe for next time. This one is a no go.
Sue
September 5, 2016 at 5:57 pmHi Gaby, after seeing your comment I made the cake again today and while it came out fine for me, I made some minor adjustments that might help the people who are finding the cake dry. I’ve upped the sour cream, and shortened the bake time. My cake rises beautifully, so make sure you are creaming your butter and sugar well, and adding the eggs one at a time, etc. Hope that helps!
Pam
July 25, 2016 at 5:53 pmHello- Made this over the weekend. The color was beautiful and the ganache creamy but the cake was so dry. It’s shaken my confidence a bit in making chocolate pound cake. What could I have done wrong?
Pam
July 25, 2016 at 5:55 pmOk I see it. I overcooked it! Darn!
Sue
July 26, 2016 at 6:06 amI hope you give it another try, Pam!
Mary
August 5, 2016 at 6:26 pmHi, Pam,
I baked mine for 45 minutes and it was still SO DRY! Didn’t seem like enough wet ingredients, to me. Maybe add some oil? Hmm. Ganache was awesome, though!
Gaby
September 4, 2016 at 9:46 pm@Pam, sweets, it’s not you. It’s the recipe. Something is off. It needs more wet ingredients. 1/4 of sour cream and 1/4 of milk is not enough for the 1 cup and 2 tbsp of flour.
My try of this recipe was, sorry to say this, a disaster. I was so looking forward to this turning as awesome as the pictures. Instead I got a chocolate dry brick. ?
Wendy
December 2, 2016 at 10:51 amAdd single serving applesauce, it’s great for moisture. I put that in first towards total wet items. Add eggs last. All should equal the wet items.
Jean
July 15, 2016 at 7:48 amWhat kind of dark chocolate do you recommend for the ganache?
Sue
July 15, 2016 at 8:35 amHonestly Jean I most often use dark chocolate chips, and I like Nestle.
Jean
July 15, 2016 at 2:35 pmThank you! I will let you know how this turns out super excited.
Erin Hall
July 11, 2016 at 2:14 pmCould I make this in a bundt pan? My son is requesting it for his birthday tomorrow 😉
Sue
July 11, 2016 at 3:11 pmHere’s a good conversion chart for changing baking pans: http://dish.allrecipes.com/cake-pan-size-conversions/
The problem is that a bundt pan is a little too big for one loaf, and a little too small for 2 loaf pans.
Tanja
July 10, 2016 at 1:43 pmHi for how long I have to bake the cake? Thank you in advance
Sue
July 10, 2016 at 2:09 pmIt bakes for 55-60 minutes, Tanja.
Sonia
July 5, 2016 at 5:19 pmHi! This cake really looks yummy! Can i use this for my fondant cake? Wouldn’t it be too soft for the fondant? Thanks
Sue
July 5, 2016 at 5:49 pmI haven’t worked with fondant so I’m not sure, Sonia, sorry. This cake is fairly firm, though, like a basic pound cake.
Sonia
July 5, 2016 at 6:07 pmThank you very much! I think i can use this for fondant then. Best regards!
Charmy_stl
July 4, 2016 at 7:54 amI made it last night and it was PERFECTIONS! I made a raspberry sauce and whipped cream to go with it because I knew it wasn’t going to be sweet enough for some of my guest.
Sue
July 4, 2016 at 8:19 amThanks Charmy! Oh gosh that raspberry sauce must have been amazing with it…
Shiran joseph
July 3, 2016 at 6:31 amCan we use plain yoghurt instead of sour cream?
Sue
July 3, 2016 at 11:00 amYou can, Shiran, just be aware it won’t be as rich. I often substitute yogurt for sour cream when I want to save calories, though.
Aishaaish
June 12, 2016 at 3:23 amHi! Did i read that right? 1 tablespoon of espresso powder? Thanks in advance!
Elaine
June 11, 2016 at 12:16 pmWill this recipe work for cupcakes? If so, what is the baking time? How much do you fill the cups?
Sue
June 11, 2016 at 2:38 pmIt’s not really a cupcake type of consistency Elaine, so I wouldn’t recommend it. I would go with a regular cake recipe for that,
Stephanie
June 10, 2016 at 8:16 amIs the flour,plain flour or self raising flour?
Sue
June 10, 2016 at 8:56 amPlain flour, Stephanie.
Rick
June 25, 2016 at 9:03 amPlain flour ?? Are you referring to all purpose.
Sue
June 25, 2016 at 12:18 pmYes Rick, all purpose, I’ll make that clearer, thanks,
Laura
June 6, 2016 at 12:05 pmThis looks amazing! I’m making it right now but it says 1/2 cup butter and then it says (i stick) so I want to double check the butter measurement.
THANKS!
Sue
June 6, 2016 at 1:21 pmSo — 1 stick butter = 1/2 cup = 8 Tbsp = 4 ounces, Laura. Readers have been asking me to post conversions, and I’ll get there someday!
Ruth Cobb
May 27, 2016 at 2:35 pmwonderful looking cake. I use coffee to replace the liquid in chocolate cakes and brownies. It peps up the chocolate flavor. how would Splenda for baking do. I’m diabetic and can have some if I use it.
Sue
May 27, 2016 at 4:09 pmLet me know how it turns out for you Ruth.
Kruti
May 2, 2016 at 1:57 amHow can I make this cake eggless?? Pls give a substitute … I am allergic to eggs
Sue
July 4, 2016 at 9:44 pmGoogle ‘aquafaba’. It’s the liquid from canned beans. Chickpea is used successfully. No/mild flavor, unlike say a kidney bean. 1 egg=3 TBSP aquafaba. Only replacing 2 eggs in this recipe should work. I am going to try it myself using aquafaba but not sure when. Good luck!
Mary Anne Neeby
April 23, 2016 at 11:20 amI am with Sophia. Is espresso powder needed or is there a substitute? I went to several stores including Wal-Mart and they had no clue where to find any. Thanks
Sue
April 23, 2016 at 11:44 amYou can just leave it out, Mary Anne — no problem. I find espresso powder right by the other coffee products in my supermarket. It might be labeled ‘instant espresso’ too.
Mary Anne Newby
April 23, 2016 at 12:03 pmThanks for your quick response! We tried there but all they found was cappuccino. I I don’t drink coffee, so don’t know one “fancy pants”from another. I’ll try elsewhere when I get out of my little town. Meantime I’ll try without it. Thanks again. ?
Nicole Guldager
July 5, 2016 at 1:55 pmAmazon sells it – with Prime it was at my door in less than 48 hrs.
Kelly
July 16, 2016 at 7:48 amI use instant coffee in place of espresso powder in my recipes. Works pretty well.
Kathie
July 16, 2016 at 10:26 amNescafe makes the instant Espresso…it is right with the all the other instant coffee products in a 2.11oz can. Silver can with an orange top. 🙂
Sophia
April 23, 2016 at 2:28 amMy kids will be all over this one! Would it work out ok to leave out the espresso powder?
Looks super good. Can’t wait to make it!
Kathy
April 20, 2016 at 4:37 amYour cake is so pretty! Just wondering how you got the ganache to be applied on the sides of your loaf, without removing the loaf from the pan before adding the ganache. Did the cake shrink from the parchment and the ganache dripped down the sides? Or did you add the ganache after you took the loaf out of the pan? It looks so yummy, but my ganache stayed on the top and didn’t run down the sides.k
Sue
April 20, 2016 at 6:50 amI actually dripped down the sides Kathy, I was surprised that it did that. I think I pulled the cake out and loosened the parchment, and then decided that it was better to frost it while still in the pan, to catch all the ganache, so I put it back in and then frosted. It only fully coated the cake on one side, though, the other side was more or less ‘drippy’ looking, so you can’t count on it.
Kathy
April 21, 2016 at 6:21 pmOkay, gotcha! Thanks!!
Foodiewife
March 28, 2016 at 1:01 pmWell, of course! Sour cream is one of my favorite ingredient guarantees for moist cake. I’ve been craving a pound cake, with chocolate, and here it is.
Kate
March 27, 2016 at 6:05 amNot sure I’ve ever seen a more perfect chocolate pound cake! Delish!!!
Laura (Tutti Dolci)
March 21, 2016 at 3:31 pmBe still my heart.. that ganache topping is absolute heaven!
Muna Kenny
March 21, 2016 at 7:08 amLooks so heavenly! Beautiful, dark, and looks moist. I wish I can taste a slice, or two!
Diane {Created by Diane}
March 19, 2016 at 3:57 pmI really wish we were neighbors, because I could REALLY go for a piece of this right now. PS I do dishes 🙂 I just LOVe how rich and delicious this looks and that icing WOW!
Susan
March 19, 2016 at 2:57 pmOh my! Lemon and now chocolate – I’m in serious trouble 😉 I don’t think I’ve ever made a chocolate pound cake but I know I will be with this inspiration!
Gerlinde in Washington
March 19, 2016 at 12:33 pmI love that dark chocolate color your cake has. Will definitely give this a try; anything with chocolate and sour cream is hard to resist.
Mary Ann | The Beach House Kitchen
March 19, 2016 at 8:15 amWow, this pound cake looks absolutely decadent Sue! My husband Tom is going to LOVE it! Thanks for sharing!
Monique
March 19, 2016 at 6:04 amLooks supercalifragilisticexpialidocious..like your fridge one:)
Auntiepatch
March 18, 2016 at 8:15 pmBe sure your oven is at 323F. 323? Not 325?
Sue
March 18, 2016 at 8:25 pmIt’s 325F 😉
cheri
March 18, 2016 at 4:09 pmHi Sue, what a fabulous looking pond cake, looks luscious, definitely a keeper.
Tania @ COOKTORIA
March 18, 2016 at 2:06 pmThat glaze on top of the pound cake looks IRRESISTIBLE! I wish I could grab a slice right off my computer screen! 🙂
Dana
March 18, 2016 at 1:55 pmI’m definitely going to have to add this to my recipe file. This cake looks perfect and I want to bite right into it right now.. hnnnggg…
Robyn @ Simply Fresh Dinners
March 18, 2016 at 1:48 pmYou make baking look so easy, Sue. Such a divine chocolate treat. Friday is my treat day so I’m coming over 🙂
Sue
March 18, 2016 at 2:06 pmI like to treat myself on Fridays, too 🙂 I’ll be waiting for you!
Bintu | Recipes From A Pantry
March 18, 2016 at 1:27 pmPlease can I be your friend and come over for a large slice of the most perfect ever pound cake?
Sue
March 18, 2016 at 1:31 pmI’d love to have you Bintu!!
ro
March 18, 2016 at 1:05 pmlooks AMAZING!
One question–I don’t see any baking powder/soda in the recipe. Is the sour cream the leavening agent?
Sue
March 18, 2016 at 1:19 pmThere’s 1/2 tsp baking soda in the recipe ro.
jacqueline | i sugar coat it!
March 18, 2016 at 12:51 pmThat looks perfectly dense and that ganache is simply sinful!
Sue
March 18, 2016 at 1:20 pmIt’s funny I kept using the word dense in the post and then editing it out, thinking it would give the wrong impression, but it is dense — in the best way 😉
Tricia @ Saving room for dessert
March 18, 2016 at 12:09 pmI know you can’t tell, but I am moaning. What a beautiful shade of chocolate! Yes chocolate is a shade of brown if you ask me! I bet it is crazy tender. Thanks so much for this – sharing!
Sue
March 18, 2016 at 1:21 pmI can hear you from here Tricia 🙂
Sue
March 18, 2016 at 1:21 pmand yes, chocolate is the BEST shade of brown!
Lucy
March 18, 2016 at 11:49 amThat FROSTING! It looks positively luscious. I agree that everyone needs a simple chocolate cake recipe in their back pocket. This one sounds perfect.
Sue
March 18, 2016 at 1:22 pmIf I had to choose one sweet thing to eat for the rest of my life I think it would be chocolate ganache — there’s nothing else like it.
Monica
March 18, 2016 at 11:34 amThat just looks amazing! I want to run out and get some sour cream right now to make this happen! And a chocolate pound cake is good for any/every/no occasion! Love it.
Sue
March 18, 2016 at 1:23 pmLet me know what you think!
Valentina
March 18, 2016 at 11:26 amThis is one of the most perfectly looking pound cakes ever. The slices are so, so pretty, and I”m sure delicious!
Sue
March 18, 2016 at 11:30 amIt really does slice like butter, the texture of the cake is so fine and the ganache is so silky — oh my, I’m getting hungry again…
Taylor Thurston
March 18, 2016 at 11:20 amOH my gosh… my mouth is WATERING! Pinning so I can try this recipe… sooner rather than later! WOW!
Jenn
March 18, 2016 at 11:00 amWow! I am drooling!!! It looks super moist and that frosting so creamy! You are right….everyone needs a chocolate pound cake recipe front and center in the recipe box!!
Peter
March 18, 2016 at 10:58 amDid someone say double chocolate? You are so singing my music!
Jennifer @ Seasons and Suppers
March 18, 2016 at 10:53 amOh my! That is the most luscious looking chocolate cake. Love the ganache topping, too!
Elizabeth (Silver's Reviews)
March 18, 2016 at 10:32 amOh my goodness….this look so delicious.
YUMMY!!
Thanks for sharing.
Elizabeth
Chris Scheuer
March 18, 2016 at 9:46 amIndeed, everyone should have chocolate pound cake recipe. And this looks like the one everyone should have!