“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.) 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.
- 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
- 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
- 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 Garten’s Chocolate Cake Recipe
- Chocolate Cake with Cranberry Buttercream
- Flourless Belgian Chocolate Cake
- Chocolate Olive Oil Cake
Chocolate Pound Cake
- 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.
Thanks for pinning this chocolate pound cake!