Chocolate Pound Cake

This decadent Chocolate Pound Cake is incredibly moist and rich and is covered with a silky smooth chocolate ganache. This is a favorite of mine because while a classic pound cake is known to be dense, this one is a tad lighter, making it irresistible! 

Is chocolate cake your thing? I’ve got some delicious chocolate cake recipes for you! Chocolate Cake with Chocolate Cream Cheese Frosting or Chocolate Cake with Peanut Butter Frosting if you are a peanut butter lover! Chocolate Tres Leches Cake and Chocolate Poke Cake are super moist chocolate cake recipes I also love. 

Why This Recipe Works

• Best chocolate pound cake. The use of high-quality Dutch processed cocoa ensures an intense and rich chocolate flavor. This chocolate pound cake is a true treat for chocolate lovers!
• Moist chocolate pound cake. Sifting the dry ingredients together, then aerating the wet ingredient mixture by adding eggs one a time along with the addition of buttermilk results in a delicious cake that’s incredibly moist, tender, and melt-in-your-mouth. 
• Silky smooth chocolate ganache. Follow my directions to get a silky smooth chocolate glaze! The trick is to not touch the cream and chocolate chips for 3 minutes, then stir. 

Ingredient Notes

• Unsalted Butter: I use unsalted butter in baking so we can control the amount of salt in the recipe. 
• Flour: Regular, all-purpose flour is what you’ll need. Be sure to fluff your flour before measuring it. 
• Dutch Process Cocoa Powder: For more information on the different types of cocoa powders, when to use them and why, read my post on the Best Cocoa Powder for Baking and my Black Cocoa Powder Guide. Dutch process cocoa powder will give you a deep chocolate flavor. 
• Buttermilk: The buttermilk will provide a moist texture and tender crumb thanks to the acidity in the buttermilk. 
• Eggs: The eggs will be added one at a time and mixed after each addition. This helps to provide a light texture to the batter. 
• Heavy Cream: Heat the heavy cream in a saucepan or in a microwave-safe bowl until simmering. Pour it onto the chocolate and let sit without touching it for 3 minutes. This will ensure a smooth texture. 
• Chocolate Chips: You can use 4 oz of a baking chocolate bar, just be sure to cut it into chip-sized pieces.

Step-by-Step Instructions

1. Prepare the pan. Preheat oven to 325ºF. Spray a 9×5-inch loaf pan with cooking spray, then line the pan with parchment paper. Let the parchment paper hand over the sides to make removing the chocolate pound cake from the bread pan easier after baking. Spray the parchment paper with nonstick spray as well. Set aside.
2. Combine dry ingredients. In a medium bowl, sift 1 cup flour, 3/4 cup dutch process cocoa, 1 tsp baking powder, and 1/2 tsp salt. Whisk to combine. Set aside.
3. Combine wet ingredients. To the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup unsalted butter for 3 minutes on medium speed. Butter should be light and fluffy. Scrape the sides of the bowl. Add 1 cup granulated sugar and mix for 4 minutes on medium speed. Scrape down the sides of the bowl. 
4. Add eggs, one at a time. Add 4 eggs, one at a time, mixing well after each addition. Then add 1 tsp vanilla extract and 1/3 cup buttermilk and mix until combined.

5. Add dry ingredients to the wet ingredients. Add the flour mixture to the stand mixer bowl and mix until just combined. Don’t over mix.
6. Pour into pan and bake. Pour the chocolate pound cake batter into the prepared pan then bake for 50-55 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs but no wet batter.
7. Let cool. Remove the cake from the oven and let cool in the pan for 10 minutes. Grab the parchment paper and lift the cake from the pan and place it on a wire rack to cool completely. 

8. Make the chocolate ganache topping. Place 2/3 cup semi-sweet chocolate chips to a medium bowl. Add 1/3 cup heavy cream to a saucepan or microwave-safe bowl. Bring the cream to a simmer (or microwave until bubbling). Remove and pour over the chocolate. Let sit without stirring for 3 minutes. Add 1 tsp vegetable oil or coconut oil to the chocolate and cream. Whisk until smooth.
9. Glaze the chocolate pound cake. Let the glaze rest for a few minutes. Then drizzle it over the chocolate pound cake. The glaze will set the longer it cools. Wait a little bit before slicing it so it doesn’t fall off the sides. Slice and serve. Enjoy! 

Recipe Tips

For an extra fancy touch, sprinkle chopped nuts or grated chocolate on top of the glaze before it sets.

To achieve the best texture, use room temperature eggs, butter, and buttermilk.

Sifting the dry ingredients (flour, cocoa, baking powder, and salt) not only removes any lumps but also helps to aerate the mixture. This can contribute to a lighter and fluffier pound cake. (I know pound cakes are iconically dense, but this one isn’t overly dense.) 

When creaming the butter and sugar, be patient and let the mixer run for the full recommended time. Creaming incorporates air into the mixture, which helps create a tender and moist crumb in the cake.

Mixing eggs: Add the eggs one at a time and mix well after each addition. This gradual incorporation ensures a smooth batter. If the mixture starts to look curdled, don’t worry—it should come together once you add the dry ingredients.

If you’d like a chocolate topping that sets, use this homemade magic shell recipe instead of the chocolate ganache.

If you don’t have a stand mixer, use an electric mixer and a large bowl. Just be sure to really get things mixed with the wet ingredients! 

Make Ahead, Storing, and Freezing

Store any leftover pound cake in an airtight container at room temperature for a few days, or in the refrigerator for a bit longer.

To freeze, I would recommend freezing the pound cake before glazing. Let the chocolate pound cake cool completely, then wrap in plastic wrap then in aluminum foil and freeze for up to 2 months. Remove and let thaw in the fridge overnight. 

Remove the chocolate pound cake from the fridge and let come to room temperature. Make the chocolate ganache and glaze. 

Recipe FAQs

More Chocolate Cake Recipes

• Moist Chocolate Cake Recipe
• Small German Chocolate Cake Recipe
• Chocolate Cake Pops
• Traditional German Chocolate Cake

Recipe adapted from Browned Butter Blondie.