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Slices of Chocolate Pound Cake on a white background.
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Chocolate Pound Cake

A chocolate pound cake is a rich and decadent dessert that combines the classic buttery texture of a traditional pound cake with the irresistible flavor of chocolate. This cake has a dense and moist crumb, and topped with a rich and smooth chocolate glaze/ganache, making it perfect for satisfying your chocolate cravings!
Course Dessert
Cuisine English
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 544kcal

Equipment

Ingredients

Pound Cake

  • 1 cup all-purpose flour
  • 3/4 cup Dutch processed cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk at room temperature
  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract

Chocolate Glaze/Ganache

  • 1/3 cup heavy cream
  • 2/3 cup semi-sweet chocolate chips about 4 oz (can also use a chopped chocolate bar, just make sure to chop into small pieces)
  • 1 teaspoon vegetable oil

Instructions

Chocolate Pound Cake

  • Preheat oven to 325°F. Spray a 9x5” loaf pan with cooking spray. Line the pan with parchment paper, allowing the ends to hang over the edge for easy removal once the loaf is done baking. Spray the parchment with nonstick cooking spray.
  • To a medium bowl sift the flour, cocoa, baking powder, and salt. Set aside. 
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed for 3 minutes. Scrape down the sides of the bowl, Add the sugar to the butter and mix for another 4 minutes on medium speed until light and fluffy. Scrape down the sides of the bowl. 
  • Add the eggs, one at a time, mixing well after each addition. Add the vanilla and buttermilk and mix to combine. 
  • Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix. 
  • Pour the batter into the prepared loaf pan. Bake for 50-55 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs on it, but no wet batter. Remove from the oven and let cool in the pan for 10 minutes. Use the parchment paper ends to lift the cake from the pan and transfer it to a wire cooling rack. Let cool to room temperature before glazing. 

Chocolate Glaze/Ganache

  • Make the glaze: Place the chocolate in a medium bowl. 
  • Place the heavy cream in a small saucepan, or in a microwave safe bowl. Bring to a simmer (or microwave until bubbling). Remove from the heat and pour over the chocolate. Let sit for 3 minutes before touching it!
  • Add the vegetable oil then whisk until smooth. Let the glaze sit for a few minutes before drizzling overtop of the pound cake. (The glaze will begin to set the longer it cools, so don’t wait too long… but wait long enough that when you pour it over the pound cake it won’t immediately slide off the sides). (I know, I know… it’s a balance! But you’ll know when it gets there… trust your baking intuition). 
  • Pour the glaze over the top of the pound cake, slice and serve!

Video

Notes

Nutritional information is an estimate and is based on there being 8 slices, 1 slice per serving. You can make the slices smaller or larger but nutritional information will change.
Store the cake at room temperature, covered for 2-3 days for best results. Can store for longer in the fridge. 

Nutrition

Calories: 544kcal | Carbohydrates: 51g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 201mg | Potassium: 340mg | Fiber: 5g | Sugar: 32g | Vitamin A: 1014IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 3mg