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
    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
      March 18, 2016 at 1:21 pm

      I can hear you from here Tricia 🙂

      • Reply
        March 18, 2016 at 1:21 pm

        and yes, chocolate is the BEST shade of brown!

  • Reply
    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
      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
    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
      March 18, 2016 at 1:23 pm

      Let me know what you think!

  • Reply
    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
      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
    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
    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.


    Thanks for sharing.


  • 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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