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 dark chocolate loaf cake is topped with a creamy chocolate ganache, and it’s a delicious way to get your chocolate fix.

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!

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.

A classic deep dark Chocolate Pound Cake, sliced

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!

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

Rich dense and moist Chocolate Pound Cake
3.34 from 714 votes

Chocolate Pound Cake

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings
Author Sue Moran


  • 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


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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~



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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 8, 2022 at 4:11 pm

    5 stars
    I fell in love with this picture of your cake and decided to try it today. My grandson and I went and got what ingredients we didn’t have, I let him do all of the mixing and I helped him by reading instructions. ( he is 10).
    It turned out amazing!! Thank you for sharing your recipe!
    I’ll definitely be baking it again.??

    • Reply
      Sue Moran
      July 8, 2022 at 6:26 pm

      I’m thrilled Lori, it sounds like fun, and sounds like you’ve got a young chef on your hands.

  • Reply
    April 21, 2022 at 9:43 pm

    4 stars
    I have dark bakers cocoa. Could I use it?

  • Reply
    February 21, 2022 at 2:22 pm

    hi. the pic shows the ganache all the way around the cake and your instructions say to “frost” while in the pan and pull out. do you have instructions as to how to pour the ganache all the way around the loaf?

    • Reply
      Sue Moran
      February 21, 2022 at 3:37 pm

      It actually just dripped down between the parchment paper and the pan!

    • Reply
      Edwin Martinez
      May 12, 2022 at 6:23 pm

      Instead of exprso powder can I substitute. With liquid exprso coffee

  • Reply
    Toni Glazier
    October 9, 2021 at 11:17 am

    5 stars
    Hi Sue, I’ve made this cake a couple of times, it’s INCREDIBLE! Thank you for the recipe.
    Quick question, can I freeze it with the ganache on top?

    • Reply
      Sue Moran
      October 9, 2021 at 12:18 pm

      Thanks Toni! I wouldn’t freeze it with the ganache, but I haven’t tried that, so I can’t be sure.

  • Reply
    October 2, 2021 at 12:32 pm

    4 stars
    Based on comments, added a bit more milk and dark mini chips, watched the baking time carefully (checking with a toothpick until it was just done) and used a cocoa-creamcheese frosting. It was amazing!

  • Reply
    July 21, 2021 at 11:49 am

    5 stars
    I have made this 3 times. It is so delicious. It’s definitely a keeper.

    • Reply
      Sue Moran
      July 21, 2021 at 12:15 pm

      I’m so glad, thanks Kathy 🙂

  • Reply
    May 24, 2021 at 2:28 pm

    Did you ever create a recipe for a bundt cake? Thanks

  • Reply
    Kelly Hawes
    April 18, 2021 at 8:13 am

    5 stars
    I 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 .

    • Reply
      Sue Moran
      April 18, 2021 at 8:20 am

      That’s great to know that it works gluten free, and in a bundt pan!

  • Reply
    March 31, 2021 at 2:45 pm

    Does this cake need to be stored in the refrigerator?

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