Look no further for the very best chocolate pound cake. This decadently delicious cake bakes up perfectly moist and full of rich chocolate flavor. It’s a chocolate lover’s dream come true!
We’re putting the pause on pumpkin to bring you the best ever chocolate pound cake. Today’s recipe is one that is close to my chocolate loving heart. I’ve always loved a classic pound cake and by the looks of it, you all do too. If you haven’t already made my Classic Vanilla Pound Cake, let’s just say you’re really missing out. It’s a popular recipe here on the blog and I’m thrilled that you all love it just as much as I do. Clearly it was only a matter of time before I baked up a chocolate version of my favorite pound cake and while I wish I could say I nailed this recipe on the very first try, the real story is that I made it over, and over {and over} again until it was juuuust right. I’m happy to report that this cake is not only easy to make, but it bakes up perfectly dense, deliciously moist, and ultra chocolatey every single time. I’m so excited that this cake is finally ready for prime time. So without further adieu, let’s get right to it.
To say that I’m obsessed with this chocolate pound cake would be a massive understatement. It’s made with deep, dark Dutch process cocoa and a bit of espresso to really kick the chocolate flavor up a notch. And while the cake is on the denser side, as pound cakes typically are, it bakes up deliciously moist and fudgy. Prepare yourselves chocolate lovers. This cake is going to tempt your taste buds like no other. I love a drippy, silky smooth chocolate ganache on top of this cake but you can also dust it with a sprinkle of confectioner’s sugar or enjoy it plain with a scoop of creamy vanilla ice cream. However you choose to serve it, I think you’ll agree this chocolate pound cake is the best ever.
THINGS YOU NEED TO MAKE THE BEST CHOCOLATE POUND CAKE
I love simple recipes that come together easily without an extra trip to the market. This chocoolate pound cake is made with just a handful of standard ingredients which means you can bake up this dangerously delicious cake whenever the craving strikes.
Flour. Just regular ‘ol AP flour is all we need. I haven’t made this cake using gluten free flour just yet but it should work just fine with your favorite gluten free flour blend. I like this one from King Arthur Flour. Not sponsored. Just a fan.
Butter. This recipe calls for two sticks of unsalted butter. Make sure it’s softened to room temperature or your batter will not mix up smoothly.
Eggs. We’ll use four large eggs to keep this cake extra moist and delicious. For the perfect pound cake, take the time to mix in each egg well before adding the next.
Unsweetened cocoa powder. The recipe calls for Dutch process cocoa powder which keeps this cake rich and decadent. I always use this one from Rodelle. It’s the best. No question. Be sure to sift your cocoa powder for best results.
Sugar. Just a cupful of sugar gives this cake the perfect amount of sweetness.
Baking powder. Pound cake is by nature a denser cake but just the right amount of leavener helps give this cake a little lift. The texture is perrrfect!!
Salt. Just a pinch to help balance the sweetness.
Buttermilk. This cake is dense and moist thanks to plenty of butter, eggs and the addition of buttermilk. Pro-tip: If you don’t have buttermilk on hand, sour cream works great too!
Espresso powder. Don’t worry if you aren’t a coffee lover. The espresso only serves to enhance the flavor of the chocolate and your cake won’t taste like coffee. Pinky swear.
Vanilla. Every great cake is made with a bit of vanilla extract. Use a quality brand and avoid the imitation vanilla for the very best flavor.
TIPS TO MAKE THE PERFECT CHOCOLATE POUND CAKE
This cake comes together easily with just a handful of ingredients and your handy dandy mixer bowl. Read on for a few tips and tricks for the very best pound cake.
Cream the butter and sugar. There’s a lot of mixing happening with the cake batter and it’s important to follow the steps to create a light and fluffy batter that will ultimately bake up into a perfectly moist and tender cake. Once you’ve added the sugar to the butter, be sure to mix until light and fluffy. Scrape down the sides of the bowl every so often for best results.
Add the eggs one at at time. Listen. I’m not the most patient baker either but don’t be tempted to throw all of your eggs into the bowl at once. Mix each egg into the batter well before adding the next. It matters, trust me. Don’t forget to scrape down the sides of the bowl between each addition.
Don’t skip the espresso powder. Just don’t. Please don’t worry for a even a millisecond that your cake will taste like coffee. The espresso powder (or instant coffee granules) simply help enhance the chocolate flavor in the cake making this cake deep, dark and extra delicious!
Do not over bake. No one, and I mean no one, likes a dry pound cake. Keep an eye on your oven and read my tips below to know when your cake is fully baked.
More chocolate is better. This cake is melt in your mouth delicious all on it’s own, but more is always better when it comes to chocolate, amiright? For a simply elegant, show stopping dessert, whip up the simple ganache and drizzle it generously over the cooled cake. I mean…what’s not to love??
HOW TO KNOW WHEN YOUR POUND CAKE IS BAKED
There’s nothing worse than wasting a bunch of ingredients and taking time out of your busy day to bake a cake that turns out dry and crumbly. Keep your eye on the oven bakers. It is worth noting that this cake bakes low and slow at 325 degrees for almost an hour so you’ll have time to lick the bowl and do the dishes while you wait. Be sure to check on your cake about halfway though the baking time. It should rise in the center and may leave a crack along the top. Not to worry…this is a good thing. If the edges of your cake are looking dark, tent then top of the loaf with a large piece of aluminum foil, being careful not to let the foil touch the cake. Continue baking until a toothpick inserted into the center of the cake comes out with no bits of wet batter. A few crumbs remaining is perfect! Do not over bake the cake as you will loose all the moist and tender deliciousness that makes this pound cake so unbelievably good.
HOW TO STORE CHOCOLATE POUND CAKE
If you can believe it, this pound cake is actually more delicious the day after it’s made so keep that in mind before you polish off the last slice. Because it stays tender and moist it makes a great recipe to bake ahead for any occasion. To store left over slices, simply wrap the unglazed cake in a double layer of plastic wrap and store in a cool, dry place. Do not refrigerate the cake as this will dry it out.
And there you have it chocolate lovers. The very best chocolate pound cake. I may be a little biased but I hope you’ll bake this cake and let me know what you think. I’ll meet you back here next time with a recipe for some seriously delicious pumpkin whoopie pies. Whoop whoop!!
Happy baking!
If you love this best ever Chocolate Pound Cake, you’ll also love:
Easy Double Chocolate Layer Cake
Baileys Dark Chocolate Bundt Cake
Extra Dark Chocolate Snack Cake
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The Best Chocolate Pound Cake
- Prep Time: 20
- Cook Time: 55-60
- Total Time: 32 minute
- Yield: 1 9 x 5" loaf 1x
Description
Look no further for the very best chocolate pound cake. This decadently delicious cake bakes up perfectly moist and full of rich chocolate flavor. It’s a chocolate lover’s dream come true!
Ingredients
For Cake
1 cup all-purpose flour (125 g)
ΒΎ cup Dutch-processed cocoa (65 g)
ΒΎ teaspoon baking powder
Β½ teaspoon salt
1/3 cup buttermilk, at room temperature
1 teaspoon instant coffee or ground espresso powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
For Glaze
1/2 cup heavy cream
1/2 cup dark or bittersweet chocolate chips
1 tsp vegetable oil
Instructions
For Cake
Adjust oven rack to lower-middle position and preheat oven to 325Λ F.
Lightly grease a 9 x 5β loaf pan. Line the bottom and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking.
Sift flour, cocoa, baking powder and salt into a medium bowl. Sift a second time. Set aside.
Dissolve the instant coffee in the buttermilk. Set aside.
Add butter to the bowl of a standing mixer and mix on medium for 3-4 minutes. Scrape down sides. Next, gradually add sugar to the butter and mix for 4-5 minutes until light and fluffy. Scrape down the sides.
Add one egg at a time to the mixer (wait until the egg is combined before adding the next, about 20 seconds). Scrape down the sides, at least 2 times during the egg adding step.
Add vanilla and buttermilk-coffee mixture and mix until combined.
Turn down the mixer speed to low and add the dry ingredients, one third at a time. Mix until just combined. Once combined, remove bowl from standing mixer and give one final turn of the bowl to make sure all ingredients are incorporated.
Pour batter into the greased loaf pan. Put in the oven for 50-55 minutes. Check to make sure the cake is finished by sticking a toothpick in the center. The toothpick should come out clean and with a few crumbs clinging to it. Let cool in pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let it continue to cool on a wire rack for 1 hour before glazing.
For Glaze
Heat heavy cream over medium low heat until it begins to simmer and bubbles form at the edges of the pan. Remove from heat and pour over the chocolate chips in a medium bowl.
Let sit for 5 minutes and then add the teaspoon of vegetable oil and whisk until smooth and shiny. Allow to cool slightly. Pour glaze over the top of the cake. Slice and serve.
Notes
Cake may be frozen before glazing.
Store tightly covered at room temperature for up to 3 days.
If I am substituting buttermilk for sour cream, how do I dissolve the coffee?
Stir it in to the vanilla and then add the vanilla and coffee mixture into the sour cream. Stir to combine before adding to the batter. Enjoy!
So the coffee does not need to be dissolved? You just add the granules to the vanilla? In the original recipe it said to dissolve in the buttermilk?
If you are omitting the buttermilk you’ll need to mix it with the vanilla and then add that mixture to the sour cream before adding to the batter.
Hello,I made this cake yesterday, Is this cake sweet?I made this for a meeting for some friends,It came out the same way yours did.
Hii could I use regular cocoa powder if I donβt have Dutch processed ones
Regular unsweetened cocoa powder will not give you the same dark, rich flavor as Dutch process. I haven’t made this cake using regular cocoa powder but let me know how it turns out if you give it a try!
Hi!
I donβt have buttermilk or sour cream, can you recommend another staple substitute please?
Thank you!
Jasmine
Full fat greek yogurt works great too!
Thank you! I actually used a bit of milk and 0% greek yoghurt and it was amazing even with that. This is my new favourite recipe, thanks so much for sharing it!!!
★★★★★
This is the best chocolate cake I have made, and I have made a few, my sons dislike very sweet cakes and this is the real deal, chocolaty but not sickly and the icing is to die for.
★★★★★
So glad to hear you are a fan!! Thanks for trying my recipe!
Do you think this would make a good cake layer? Or is it too dense? Sion people love a denser very chocolatey cake.
I think it will be too dense but I have a delicious double chocolate layer cake on the blog that you’ll love!
Can you make this in a mini loaf pan? Wanted to give as gifts to neighbors for the holiday. I didnβt know if you knew the baking time for mini loaf pans and if theyβd still be as delicious
Mini loaves should work just fine. Keep an eye on your oven and reduce the baking time. The cakes are done when a toothpick comes out clean or with just a few crumbs remaining.
Hi! Thank you for sharing this recipe. I made one and got kid’s approval as well as adults π
Could I use brown sugar instead of granulated sugar?
Thank you and God bless you!
I’m so happy you loved this cake!! You could try using brown sugar but it has more moisture so it will change the texture of the cake.
Hi! Can I use a Bundt pan? One of those cool looking ones from Williams Sonoma? Or will it not rise properly ?
I haven’t made this in a bundt pan before but it may be too dense. I do have lots of bundt cake recipes here on the blog for you to check out.
Hi, this looks amazing, is there a video I can refer to for better understanding? I m very new yo baking.
It’s on my to-do list! Stay tuned!!
Made this for thanksgiving and I got some huge brownie points from my wife π Just to note: The cocoa makes a difference and be sure to not over work that batter. Will definitely be making again.
Thanks for trying my recipe! I’m so glad you loved it!!
Cant rate it because I havent tried it yet but I do have a question. Can I make small bundt cakes from this recipe? Thanks
Hi Linda,
This cake is a pound cake so the texture is a bit denser than a traditional bundt cake. I haven’t made this recipe in mini bundt cake molds but if you do, I’d love to know how it goes!
I just made this pound cake today. I did not like the the consistency or crumb on the cake. I did not have dutch- processed cocoa so I used the regular Hershey’s Cocoa, so I don’t know if that had to do… I feel like I should’ve used baking soda instead of baking powder to give that extra lift to the bread.
Hi Carla, I definitely recommend using Dutch process cocoa for this cake and sticking with baking powder over baking soda. It is a denser cake than most as pound cake should be. It’s also important not to over bake it as the cake will be dry instead of moist and fudgy. Hope that helps for next time!
Excelent recipe!!!! Love it!!!
Thank you so much!! I’m so glad to hear it!
So easy and so chocolaty, so that’s a win in my book!
★★★★★
YAY! I’m so thrilled that you loved this cake!
Hi, I can’t rate this since I haven’t made yet but it looks fantastic!I have a question tho, since you said not to refrigerate I guess that you can’t freeze either If I would make a couple at a time to have one on hand if someone pops over π I hope to receive an answer & will watch my email π
Thanks
Hi Sandy! You can absolutely freeze the pound cake without the glaze. Wrap it tightly in two layers of plastic wrap and one layer of aluminum foil. Defrost at room temperature before glazing. Hope you enjoy it!
What adjustments for high altitudes
Hi Paula, since I am not really able to test recipes at higher altitudes, it’s difficult for me to say exactly how to alter this recipe. You may need slightly less leavener and might try increasing your oven temperature by 25F. Be sure your oven is properly preheated too before baking the cake. I would love to hear how it goes!
I’ll be making this beautiful cake for Christmas. I might even try it for thanks giving. Glad you shared! Thanks
It’s perfect for the holidays if you are a chocolate lover like me! Enjoy!!
I would like to make this but I donβt have instant coffee or espresso powder is there anything I could substitute or would it hurt to just leave it out.?
Hi Vicki, the coffee simply enhances the flavor of the chocolate so you can absolutely leave it out.
Mine came out quite dense but I loved the flavor. Any tips for getting a better texture next time?
★★★★
Hi Alexa,
I’m so glad to hear you loved the flavor. Pound cake is by nature more dense than standard cake. Be sure not to over mix or over bake the cake for the best texture. Thanks for trying my recipe!
This cake has such a deep & rich chocolate flavor! And I know it’s pound cake but it is super light with an incredibly tender crumb! The subtle hint of coffee paired with the Dutch processed cocoa turns this into such a sophisticated cake. It’s all the chocolate flavor you want without being overly sweet. Super decadent but not too decadent that you can’t grab a second slice. π
★★★★★
I’m so thrilled that you loved this pound cake!! It’s become a fast favorite in our house too!
This cake looks dope and I cannot wait to make it for my choco-obsessed daughter. Is there anyway to ask your overlords to reduce your ads in the actual recipe? I counted 6 ads in the recipie alone? I work in media-tech and that makes me barf. Makes for a sub-par reading experience.
Thanks for all you do!
Great suggestion! I agree and will work on making some improvements.