Chocolate Pound Cake

Beautifully rich and dense Chocolate Pound Cake

Everyone should have a rich Chocolate Pound Cake in their recipe file, preferably right up front — this one is deep, dark, and topped with a creamy chocolate ganache.

Rich dense and moist Chocolate Pound Cake

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.

Chocolate Pound Cake with Chocolate Ganache

The chocolate pound cake has a nice rich satisfying chocolate flavor, and it slices like butter!

A classic deep dark Chocolate Pound Cake frosted with chocolate ganache

Chocolate Pound Cake

Chocolate Pound Cake

Ingredients

  • 1/2 cup (i stick) 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

  1. Set oven to 325F
  2. 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 life the frosted cake out for cleaner cutting.
  3. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
  4. Whisk together the sour cream and milk.
  5. Sift together the dry ingredients.
  6. Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, don't over beat.
  7. 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.
  8. 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.
  9. If you have used a parchment paper 'sling', gently pull the cake out of the pan to slice it.
https://theviewfromgreatisland.com/chocolate-pound-cake/

notes:

  • 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 325FAn 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!

 

 

Don’t forget to Pin It!

 Everyone should have a rich Chocolate Pound Cake in their recipe file, preferably right up front — this one is deep, dark, and topped with a creamy chocolate ganache. | dessert | cake | chocolate | ganache

Can’t get enough chocolate?  Neither can I, so you might also want to check out these other decadent treats ~

How to make Homemade Vegan Thin Mint Cookies ~ theviewfromgreatisland.comNo Bake Vegan Thin Mint Cookies

Death By Chocolate Zucchini Cake ~ theviewfromgreatisland.comDeath By Chocolate Zucchini Bread

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109 Comments

  • Reply
    Lindsey
    June 24, 2017 at 5:15 am

    I 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!

    • Reply
      Sue
      June 24, 2017 at 7:31 am

      I’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!

    • Reply
      Lisa
      August 20, 2017 at 5:23 pm

      I 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

      • Reply
        Sue
        August 20, 2017 at 5:34 pm

        I’m thrilled to hear this Lisa, thanks for coming back to let us know :)

  • Reply
    cara_mia
    June 20, 2017 at 5:56 pm

    I 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!

  • Reply
    Beth
    May 20, 2017 at 7:27 am

    is this cake moist?

    • Reply
      Sue
      May 20, 2017 at 7:54 am

      It 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.

      • Reply
        Beth
        May 22, 2017 at 12:38 pm

        I’m not going to frost it because i want it with fresh strawberries and whipped cream. THANKS FOR YOUR REPLY.

        • Reply
          Sue
          May 22, 2017 at 1:03 pm

          Oh, that sounds delish!

          • Beth
            May 26, 2017 at 3:20 am

            okay 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

  • Reply
    Susie
    February 22, 2017 at 12:01 am

    When 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.

  • Reply
    Susie Gutierrez
    February 21, 2017 at 11:48 pm

    You 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?

  • Reply
    Andrea
    February 18, 2017 at 2:55 pm

    I 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!

    • Reply
      Sue
      February 19, 2017 at 5:19 am

      I’m so glad you liked it Andrea, thanks for letting us know! I love the idea of a chocolate/coconut gananche, yummy!

  • Reply
    Cecille
    February 2, 2017 at 5:29 am

    Hello… which cocoa did you use? Is it the Nestle unsweetened plaistow cocoa or just the Nestle regular unsweetened cocoa

    • Reply
      Sue
      February 2, 2017 at 7:41 am

      I 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.

  • Reply
    Seri
    December 24, 2016 at 9:43 pm

    Hi 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?

  • Reply
    Ericka
    December 2, 2016 at 11:02 am

    Hello,
    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?

    • Reply
      Sue
      December 2, 2016 at 11:13 am

      This recipe wouldn’t have enough batter for that, Ericka, I think you’d have to at least double it.

  • Reply
    Jan
    October 2, 2016 at 6:30 pm

    This 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…

  • Reply
    Tonya
    October 2, 2016 at 4:20 pm

    I 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.

    • Reply
      Sue
      October 2, 2016 at 4:22 pm

      It 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.

  • Reply
    Natalie
    September 14, 2016 at 10:28 pm

    After 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.

    • Reply
      Sue
      September 15, 2016 at 7:16 am

      Yay — we wouldn’t want to disappoint anybody on their birthday ;)

  • Reply
    Ashley
    September 8, 2016 at 9:36 am

    Ok I am not understanding the chocolate chip measurement for the ganache? 41/2 ounces? Is this a typo? Thanks!

    • Reply
      Sue
      September 8, 2016 at 10:08 am

      That’s 4 and 1/2 ounces, Ashley, it’s the font that is a little confusing.

      • Reply
        Ashley
        September 8, 2016 at 10:48 am

        thank you!

  • Reply
    Gaby
    September 4, 2016 at 9:37 pm

    Turned 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.

    • Reply
      Sue
      September 5, 2016 at 5:57 pm

      Hi 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!

  • Reply
    Pam
    July 25, 2016 at 5:53 pm

    Hello- 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?

    • Reply
      Pam
      July 25, 2016 at 5:55 pm

      Ok I see it. I overcooked it! Darn!

      • Reply
        Sue
        July 26, 2016 at 6:06 am

        I hope you give it another try, Pam!

    • Reply
      Mary
      August 5, 2016 at 6:26 pm

      Hi, 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!

    • Reply
      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. ?

      • Reply
        Wendy
        December 2, 2016 at 10:51 am

        Add 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.

  • Reply
    Jean
    July 15, 2016 at 7:48 am

    What kind of dark chocolate do you recommend for the ganache?

    • Reply
      Sue
      July 15, 2016 at 8:35 am

      Honestly Jean I most often use dark chocolate chips, and I like Nestle.

      • Reply
        Jean
        July 15, 2016 at 2:35 pm

        Thank you! I will let you know how this turns out super excited.

  • Reply
    Erin Hall
    July 11, 2016 at 2:14 pm

    Could I make this in a bundt pan? My son is requesting it for his birthday tomorrow ;)

  • Reply
    Tanja
    July 10, 2016 at 1:43 pm

    Hi for how long I have to bake the cake? Thank you in advance

    • Reply
      Sue
      July 10, 2016 at 2:09 pm

      It bakes for 55-60 minutes, Tanja.

  • Reply
    Sonia
    July 5, 2016 at 5:19 pm

    Hi! This cake really looks yummy! Can i use this for my fondant cake? Wouldn’t it be too soft for the fondant? Thanks

    • Reply
      Sue
      July 5, 2016 at 5:49 pm

      I haven’t worked with fondant so I’m not sure, Sonia, sorry. This cake is fairly firm, though, like a basic pound cake.

      • Reply
        Sonia
        July 5, 2016 at 6:07 pm

        Thank you very much! I think i can use this for fondant then. Best regards!

  • Reply
    Charmy_stl
    July 4, 2016 at 7:54 am

    I 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.

    • Reply
      Sue
      July 4, 2016 at 8:19 am

      Thanks Charmy! Oh gosh that raspberry sauce must have been amazing with it…

  • Reply
    Shiran joseph
    July 3, 2016 at 6:31 am

    Can we use plain yoghurt instead of sour cream?

    • Reply
      Sue
      July 3, 2016 at 11:00 am

      You 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.

  • Reply
    Aishaaish
    June 12, 2016 at 3:23 am

    Hi! Did i read that right? 1 tablespoon of espresso powder? Thanks in advance!

  • Reply
    Elaine
    June 11, 2016 at 12:16 pm

    Will this recipe work for cupcakes? If so, what is the baking time? How much do you fill the cups?

    • Reply
      Sue
      June 11, 2016 at 2:38 pm

      It’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,

  • Reply
    Stephanie
    June 10, 2016 at 8:16 am

    Is the flour,plain flour or self raising flour?

    • Reply
      Sue
      June 10, 2016 at 8:56 am

      Plain flour, Stephanie.

      • Reply
        Rick
        June 25, 2016 at 9:03 am

        Plain flour ?? Are you referring to all purpose.

        • Reply
          Sue
          June 25, 2016 at 12:18 pm

          Yes Rick, all purpose, I’ll make that clearer, thanks,

  • Reply
    Laura
    June 6, 2016 at 12:05 pm

    This 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!

    • Reply
      Sue
      June 6, 2016 at 1:21 pm

      So — 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!

  • Reply
    Ruth Cobb
    May 27, 2016 at 2:35 pm

    wonderful 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.

    • Reply
      Sue
      May 27, 2016 at 4:09 pm

      Let me know how it turns out for you Ruth.

  • Reply
    Kruti
    May 2, 2016 at 1:57 am

    How can I make this cake eggless?? Pls give a substitute … I am allergic to eggs

    • Reply
      Sue
      July 4, 2016 at 9:44 pm

      Google ‘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!

  • Reply
    Mary Anne Neeby
    April 23, 2016 at 11:20 am

    I 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

    • Reply
      Sue
      April 23, 2016 at 11:44 am

      You 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.

      • Reply
        Mary Anne Newby
        April 23, 2016 at 12:03 pm

        Thanks 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. ?

      • Reply
        Nicole Guldager
        July 5, 2016 at 1:55 pm

        Amazon sells it – with Prime it was at my door in less than 48 hrs.

        • Reply
          Kelly
          July 16, 2016 at 7:48 am

          I use instant coffee in place of espresso powder in my recipes. Works pretty well.

      • Reply
        Kathie
        July 16, 2016 at 10:26 am

        Nescafe 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. :)

  • Reply
    Sophia
    April 23, 2016 at 2:28 am

    My 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!

  • Reply
    Kathy
    April 20, 2016 at 4:37 am

    Your 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

    • Reply
      Sue
      April 20, 2016 at 6:50 am

      I 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.

      • Reply
        Kathy
        April 21, 2016 at 6:21 pm

        Okay, gotcha! Thanks!!

  • Reply
    Foodiewife
    March 28, 2016 at 1:01 pm

    Well, 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.

  • Reply
    Kate
    March 27, 2016 at 6:05 am

    Not sure I’ve ever seen a more perfect chocolate pound cake! Delish!!!

  • Reply
    Laura (Tutti Dolci)
    March 21, 2016 at 3:31 pm

    Be still my heart.. that ganache topping is absolute heaven!

  • Reply
    Muna Kenny
    March 21, 2016 at 7:08 am

    Looks so heavenly! Beautiful, dark, and looks moist. I wish I can taste a slice, or two!

  • Reply
    Diane {Created by Diane}
    March 19, 2016 at 3:57 pm

    I 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!

  • Reply
    Susan
    March 19, 2016 at 2:57 pm

    Oh 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!

  • Reply
    Gerlinde in Washington
    March 19, 2016 at 12:33 pm

    I love that dark chocolate color your cake has. Will definitely give this a try; anything with chocolate and sour cream is hard to resist.

  • Reply
    Mary Ann | The Beach House Kitchen
    March 19, 2016 at 8:15 am

    Wow, this pound cake looks absolutely decadent Sue! My husband Tom is going to LOVE it! Thanks for sharing!

  • Reply
    Monique
    March 19, 2016 at 6:04 am

    Looks supercalifragilisticexpialidocious..like your fridge one:)

  • Reply
    Auntiepatch
    March 18, 2016 at 8:15 pm

    Be sure your oven is at 323F. 323? Not 325?

    • Reply
      Sue
      March 18, 2016 at 8:25 pm

      It’s 325F ;)

  • Reply
    cheri
    March 18, 2016 at 4:09 pm

    Hi Sue, what a fabulous looking pond cake, looks luscious, definitely a keeper.

  • Reply
    Tania @ COOKTORIA
    March 18, 2016 at 2:06 pm

    That glaze on top of the pound cake looks IRRESISTIBLE! I wish I could grab a slice right off my computer screen! :-)

  • Reply
    Dana
    March 18, 2016 at 1:55 pm

    I’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…

  • Reply
    Robyn @ Simply Fresh Dinners
    March 18, 2016 at 1:48 pm

    You make baking look so easy, Sue. Such a divine chocolate treat. Friday is my treat day so I’m coming over :)

    • Reply
      Sue
      March 18, 2016 at 2:06 pm

      I like to treat myself on Fridays, too :) I’ll be waiting for you!

  • Reply
    Bintu | Recipes From A Pantry
    March 18, 2016 at 1:27 pm

    Please can I be your friend and come over for a large slice of the most perfect ever pound cake?

    • Reply
      Sue
      March 18, 2016 at 1:31 pm

      I’d love to have you Bintu!!

  • Reply
    ro
    March 18, 2016 at 1:05 pm

    looks AMAZING!

    One question–I don’t see any baking powder/soda in the recipe. Is the sour cream the leavening agent?

    • Reply
      Sue
      March 18, 2016 at 1:19 pm

      There’s 1/2 tsp baking soda in the recipe ro.

  • Reply
    jacqueline | i sugar coat it!
    March 18, 2016 at 12:51 pm

    That looks perfectly dense and that ganache is simply sinful!

    • Reply
      Sue
      March 18, 2016 at 1:20 pm

      It’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 ;)

  • Reply
    Tricia @ Saving room for dessert
    March 18, 2016 at 12:09 pm

    I 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!

    • Reply
      Sue
      March 18, 2016 at 1:21 pm

      I can hear you from here Tricia :)

      • Reply
        Sue
        March 18, 2016 at 1:21 pm

        and yes, chocolate is the BEST shade of brown!

  • Reply
    Lucy
    March 18, 2016 at 11:49 am

    That FROSTING! It looks positively luscious. I agree that everyone needs a simple chocolate cake recipe in their back pocket. This one sounds perfect.

    • Reply
      Sue
      March 18, 2016 at 1:22 pm

      If 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.

  • Reply
    Monica
    March 18, 2016 at 11:34 am

    That 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.

    • Reply
      Sue
      March 18, 2016 at 1:23 pm

      Let me know what you think!

  • Reply
    Valentina
    March 18, 2016 at 11:26 am

    This is one of the most perfectly looking pound cakes ever. The slices are so, so pretty, and I”m sure delicious!

    • Reply
      Sue
      March 18, 2016 at 11:30 am

      It 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…

  • Reply
    Taylor Thurston
    March 18, 2016 at 11:20 am

    OH my gosh… my mouth is WATERING! Pinning so I can try this recipe… sooner rather than later! WOW!

  • Reply
    Jenn
    March 18, 2016 at 11:00 am

    Wow! 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!!

  • Reply
    Peter
    March 18, 2016 at 10:58 am

    Did someone say double chocolate? You are so singing my music!

  • Reply
    Jennifer @ Seasons and Suppers
    March 18, 2016 at 10:53 am

    Oh my! That is the most luscious looking chocolate cake. Love the ganache topping, too!

  • Reply
    Elizabeth (Silver's Reviews)
    March 18, 2016 at 10:32 am

    Oh my goodness….this look so delicious.

    YUMMY!!

    Thanks for sharing.

    Elizabeth

  • Reply
    Chris Scheuer
    March 18, 2016 at 9:46 am

    Indeed, everyone should have chocolate pound cake recipe. And this looks like the one everyone should have!

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