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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    Please rate this recipe!

  • Reply
    Kelly A Lee
    October 8, 2020 at 9:00 am

    Pardon my ignorance, but I’m new at the baking game: is espresso powder the same thing as coffee that is ground for espresso-making? Or is there another product I am not aware of?

    • Reply
      October 8, 2020 at 5:39 pm

      Espresso powder is basically instant espresso, but it’s not ground espresso beans. It’s stronger than instant coffee, but the same idea.

    • Reply
      Sarah L Madsen
      February 9, 2021 at 1:11 pm

      3 stars
      Tried this for muffins without ganache and reduced time to 35 min. Turned out super dry even though I added an extra 1/4 cup milk because the batter was too dry. The taste was disappointing, not nearly chocolatey enough. I went back and checked my measurements but it was all correct. Could do with less time to hopefully correct the dryness but not sure what to do about the lack of chocolate flavour.

  • Reply
    July 27, 2020 at 3:23 pm

    Made this cake today. Smelled so good baking. Delicious

  • Reply
    July 18, 2020 at 9:05 am

    Tried out this recipe. Added about one fourth of a cup of water for added moisture. Rich, soft and delicious. This is gonna be my go to chocolate cake recipe. Thanks for sharing!

  • Reply
    Nicole Presby
    July 4, 2020 at 5:06 pm

    5 stars
    Made for my 4th of July family get together and it was wonderful! Everyone loved it. Will be making again for sure….. I didn’t have espresso powder, so I used Organic Roasted Drinking Cocoa instead with awesome results. Thanks for sharing this amazing recipe.

  • Reply
    Patricia malloy
    June 26, 2020 at 8:21 am

    Do you post nutritional info, such as carb count, etc? If so, I can’t find it

    • Reply
      June 26, 2020 at 8:26 am

      I don’t usually post that on desserts and baked goods, sorry Patricia. You can always plug it in to an online calculator if you need the info.

  • Reply
    May 7, 2020 at 8:12 pm

    I’d like to make this cake but I have to ship it from New York to Colorado and it will take about five days to arrive. Do you think the chocolate ganache will melt and does the cake need to be refrigerated.

  • Reply
    April 22, 2020 at 12:11 pm

    4 stars
    Awesome recipe! Easy instructions and used items I already in my house…this will stay in my rotation.

  • Reply
    April 19, 2020 at 4:12 pm

    5 stars
    Thank you so much for sharing a very delicious choc cake. Hit the spot!

  • Reply
    April 19, 2020 at 3:49 pm

    Any alterations for high altitude (5280′)? Thanks!

    • Reply
      April 19, 2020 at 4:53 pm

      The general recommendations would be: Reduce the baking soda to just 1/4 tsp. Reduce sugar by 1 tablespoon per cup. Increase liquid by about 4 tablespoons. Increase oven temperature by 25 degrees F. Check the cake 10 to 15 minutes early. Hope this helps!

  • Reply
    April 16, 2020 at 7:27 pm

    5 stars
    Looking forward to trying this cake out soon. My question is, is it possible to make this a white cake ? If so, how do you recommend doing that.

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