Featured comment:
“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.) Â 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!
which gives this cake it’s deep dark color.more chocolate cake, please!
- Chocolate Sheet Cake
- Ina Garten’s Chocolate Cake Recipe
- Chocolate Cake with Cranberry Buttercream
- Flourless Belgian Chocolate Cake
- Chocolate Olive Oil Cake
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.
Servings: 8 servings
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 325°F.
- 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
Serving: 1 slice · Calories: 486 kcal · Carbohydrates: 48 g · Protein: 7 g · Fat: 31 g · Saturated Fat: 21 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 0.5 g · Cholesterol: 106 mg · Sodium: 269 mg · Potassium: 325 mg · Fiber: 3 g · Sugar: 28 g · Vitamin A: 846 IU · Vitamin C: 0.4 mg · Calcium: 123 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Thanks for pinning this chocolate pound cake!
Help! I decided to make this recipe for a dinner I am going to tonight. Batter looked and tasted great. I made the ganache as directed. My pound cake came out higher in the middle than the ends…therefore, when I poured the ganache on the cooled cake, it puddled at the ends and looks sparse on the middle! Anything I can do to remedy this? Can I spread it as it hardens in the fridge?
I don’t think there’s much you can do now, I’m afraid. If your oven bakes the cake like that again, all i can suggest is to try to even out the top by slicing a bit off with a serrated knife and then adding the ganache. You might try a different pan next time. If you pan was dark that can cause doming. Try wrapping your pan in a double layer of foil to insulated it.
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.??
I’m thrilled Lori, it sounds like fun, and sounds like you’ve got a young chef on your hands.
I have dark bakers cocoa. Could I use it?
Yes, sure.
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?
It actually just dripped down between the parchment paper and the pan!
Instead of exprso powder can I substitute. With liquid exprso coffee
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?
Thanks Toni! I wouldn’t freeze it with the ganache, but I haven’t tried that, so I can’t be sure.
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!
I have made this 3 times. It is so delicious. It’s definitely a keeper.
I’m so glad, thanks Kathy 🙂
Did you ever create a recipe for a bundt cake? Thanks
I do have a chocolate glazed bundt cake here.
Could I use instant coffee granules instead of expresso powder?
That should work fine.
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 .
That’s great to know that it works gluten free, and in a bundt pan!
Does this cake need to be stored in the refrigerator?
I would, yes.