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!
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
- 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
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup all-purpose flour, plus 2 Tbsp
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup heavy cream
- 6 ounces dark chocolate chips, or chopped chocolate
- Set oven to 325°F.
- 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. 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.
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~
Questions and Reviews
Haii! 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
You’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 🙂
I want to make this in a tube pan. Can it be doubled, or even tripled?
I can’t say for sure because I haven’t done that, but I’m guessing it would be ok.
I’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!
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!
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!
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.
I’m thrilled to hear this Lisa, thanks for coming back to let us know 🙂
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!
is this cake moist?
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.
I’m not going to frost it because i want it with fresh strawberries and whipped cream. THANKS FOR YOUR REPLY.
Oh, that sounds delish!
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
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.
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?
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!
I’m so glad you liked it Andrea, thanks for letting us know! I love the idea of a chocolate/coconut gananche, yummy!
Hello… which cocoa did you use? Is it the Nestle unsweetened plaistow cocoa or just the Nestle regular unsweetened cocoa
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.