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“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

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.) ย 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.
ingredient list
- butter
- butter gives this cake flavor, but you can also use a mild vegetable oil which makes the prep easier and keeps the cake extra moist.
- white sugar
- large eggs
- vanilla
- espresso powder
- this just gives a little ‘oomph’ to the chocolate flavor, you won’t taste it. Leave it out if you prefer.
- sour cream
- milk
- all purpose flour
- unsweetened cocoa powder
- salt and baking soda
- heavy cream
- dark chocolate
- use chopped bar chocolate or chocolate chips
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 your chocolate pound 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!
more chocolate cake, please!
- Chocolate Sheet Cake
- Ina Gartenโs Chocolate Cake Recipe
- Chocolate Cake with Cranberry Buttercream
- Flourless Belgian Chocolate Cake
- Chocolate Olive Oil Cake
Chocolate Pound Cake
Ingredients
- 1/2 cup unsalted butter, at room temperature (1/2 cup = 4 ounces/ 1 stick)
- 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 all-purpose flour, plus 2 Tbsp
- 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 325ยฐF.
- Spray a standard 9×5 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. Set aside.
- Using a a stand mixer fitted with the paddle attachment (or an electric hand mixer and large bowl), cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
- In a small bowl, whisk together the sour cream and milk.
- In another large bowl, sift together the dry ingredients.
- Add the dry and wet ingredients alternately to the butter/sugar mixture, 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 in preheated oven for 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-baking. 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.
Nutrition
Thanks for pinning this chocolate pound cake!
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
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.
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. ?
Amazon sells it – with Prime it was at my door in less than 48 hrs.
I use instant coffee in place of espresso powder in my recipes. Works pretty well.
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. ๐
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!
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
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.
Okay, gotcha! Thanks!!
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.
Not sure I’ve ever seen a more perfect chocolate pound cake! Delish!!!
Be still my heart.. that ganache topping is absolute heaven!
Looks so heavenly! Beautiful, dark, and looks moist. I wish I can taste a slice, or two!
I really wish we were neighbors, because I could REALLY go for a piece of this right now. PS I do dishes ๐ I just LOVe how rich and delicious this looks and that icing WOW!
Oh my! Lemon and now chocolate – I’m in serious trouble ๐ I don’t think I’ve ever made a chocolate pound cake but I know I will be with this inspiration!
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.