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Cakes & Cupcakes Chocolate

The Best Chocolate Pound Cake

October 8, 2020

Look no further for the very best chocolate pound cake. This decadently delicious cake bakes up perfectly moist and full […]

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

Classic Vanilla Pound Cake

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best-chocolate-pound-cake

The Best Chocolate Pound Cake

  • Author: Heather
  • Prep Time: 20
  • Cook Time: 55-60
  • Total Time: 0 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

Scale

For Cake

1 cup all-purpose flour (125 g)

¾ cup Dutch-processed cocoa (65 g)

¾ teaspoon baking powder

½ 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 325˚ F.

Lightly grease a 9 x 5” 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.

  • Reply
    Anonymous
    January 3, 2023 at 4:33 pm

    Easy to use recipe and the cake came out perfectly. I left it in the oven a little bit too long but it’s still good . The texture is amazing too

  • Reply
    Nikki
    November 21, 2022 at 12:53 pm

    Excited to try this, would the baking time be any different in a Bundt pan? I have both but figured a nice Bundt pan would be good for the holiday. Thank you!

  • Reply
    Char
    November 4, 2022 at 11:56 pm

    Rich and delicious flavor. A real keeper!

    • Reply
      Filza
      January 15, 2023 at 3:57 pm

      hi! I can substitute vegetable oil with canola oil right?

      • Heather Mubarak
        January 15, 2023 at 8:29 pm

        Yes!

  • Reply
    doris
    July 26, 2022 at 1:24 am

    cake looks so good but would omit the coffee and replace it with hot chocolate

  • Reply
    Karen
    May 17, 2022 at 6:28 am

    I had high expectations of this cake as there were many rave reviews. My cake turned out exactly the same as the pictures, and as a seasoned baker, I am pretty sure I got this. However, I thought the texture and taste was so so only, and definitely expected more in terms of the chocolatey goodness since the cocoa colour was so intense. Moistness wise, was also a little disappointed but maybe that’s how a pound cake is supposed to be… Thanks for the recipe anyway…

    • Reply
      Heather Mubarak
      May 18, 2022 at 8:09 pm

      Hi Karen, I’m sorry to hear that this pound cake didn’t live up to your expectations. It should bake up perfectly moist, so my guess is that you may have over baked it a bit. Pound cake does have a tighter crumb but it should not be dry.

    • Reply
      doris
      February 28, 2023 at 3:33 pm

      I still would omit the coffee from the buttermilk and not add the hot chocolate

  • Reply
    KB
    April 4, 2022 at 7:21 pm

    It was fine, but not great. It had the density of a muffin, not a pound cake. Average moistness. The Cooks Country version is better with a denser crumb.

    • Reply
      Heather Mubarak
      April 6, 2022 at 5:41 pm

      I’m sorry to hear the cake didn’t bake as you expected. It is actually quite dense. Just want to make sure you measured your ingredients properly as it has a big effect on the final texture. Let me know if I can help you troubleshoot!

  • Reply
    Sunita
    March 16, 2022 at 6:18 am

    Hello, How much grams sugar should we take please?
    Do we heat the buttermilk with coffee granules and then add to the batter??

    • Reply
      Heather Mubarak
      March 16, 2022 at 9:17 pm

      I go by 200 grams of sugar per cup. No need to heat the buttermilk. Just stir it together with the espresso. Enjoy!

  • Reply
    Catherine Pla
    February 26, 2022 at 11:31 pm

    Just delicious! I love this recipe and the cake was gone in a day. I didn’t have buttermilk so I used sour cream and added 1/4 teaspoon baking soda to the dry. Luscious.

  • Reply
    Patty
    February 3, 2022 at 8:03 am

    Hola,

    Haven’t done the recipe yet but wanted to ask is cupcakes would be ok to make and what would be the baking time? I don’t bake cupcakes much but wanted to do some for my young nieces!

    Much as gracias!

  • Reply
    Sukanya Rao
    January 28, 2022 at 4:37 pm

    Hi!!!
    Tried this recipe out yesterday and it was yummy!! The texture was sooo good! My sister, her friends and I couldn’t stop eating!
    Loved it!
    Going to try more of your recipes for sure♥️

    • Reply
      Heather Mubarak
      January 29, 2022 at 12:29 am

      Love to hear it!! Thanks for trying my recipes!

  • Reply
    Meghana
    January 17, 2022 at 4:04 pm

    BEST chocolate pound cake indeed!
    I made this recipe in a Nordic Ware 6 cup Snowflake pan and it turned out absolutely perfect. We don’t get buttermilk in my country so I added 1/2 tsp of white vinegar to luke warm milk and used that.
    Beautiful cake, thank you.

    • Reply
      Heather Mubarak
      January 17, 2022 at 6:12 pm

      I’m so thrilled you loved it! Thanks so much for trying my recipe!!

  • Reply
    Ingeborg
    January 2, 2022 at 7:04 pm

    I didn’t have high hopes as it doesn’t contain actual chocolate, but it was so good! It was lovely and soft with a tight crumb and a nice crust. So buttery and actually quite chocolatey! (Even without the glaze.) I have found my go to chocolate loaf cake recipe. Thank you, Heather!

  • Reply
    Chris
    November 7, 2021 at 5:52 pm

    Have you tried freezing this cake?

    • Reply
      Heather Mubarak
      November 8, 2021 at 6:27 am

      Yes, wrap it tightly in two layers of plastic wrap before glazing and it will freeze beautifully. Simply defrost at room temperature and then add the glaze before serving.

    • Reply
      Nela
      December 19, 2021 at 4:23 pm

      Delicious! For the glaze I omit the vegetable oil though so that its not that runny

  • Reply
    Liz S
    July 14, 2021 at 3:28 pm

    Yum!!! I made this pound cake this weekend and it was delicious! Chocolatey, not overly sweet and had a beautifully fine crumb. It was exactly what I was craving. Thanks for sharing this deliciousness with us!

    • Reply
      Heather Mubarak
      July 14, 2021 at 7:29 pm

      So happy you found a new favorite cake!

  • Reply
    Tan
    July 7, 2021 at 6:30 pm

    I have an egg allergy – is there any way to make a pound cake like this with Bob’s egg replacer or any other egg replacer?

    • Reply
      Heather Mubarak
      July 7, 2021 at 11:22 pm

      I haven’t made this cake using an egg replacement but let me know how it goes if you give it a try!

  • Reply
    Samantha
    May 25, 2021 at 2:07 pm

    Will the glaze and cake go rotten together if store up to 3 days at room temperature?

    • Reply
      Heather Mubarak
      May 25, 2021 at 4:17 pm

      It should keep well for three days if tightly covered. Refrigerating the cake will dry it out so I prefer to store it at room temperature.

  • Reply
    Dorothea
    May 24, 2021 at 11:11 pm

    I can taste the coffee a tad, but it definitely gives that rich dark chocolate flavour I have been looking for. Absolutely love it! And it rises sooooooo beautifully I am in love.

  • Reply
    Samantha
    May 16, 2021 at 9:13 am

    Hi, I do not have buttermilk on hand, can I use heavy cream/full fat greek yoghurt or milk instead? If can, is it the same measurement 1/3 cup?

    Thanks!

    • Reply
      Heather Mubarak
      May 17, 2021 at 5:17 am

      Hi Sam! Use the greek yogurt in place of the buttermilk. Hope you love it!!

  • Reply
    Cindy Conway
    April 25, 2021 at 9:45 pm

    Made this yesterday. Delicious topped with a little whipped cream. It’s like an inside out lava cake.

  • Reply
    Amy
    April 19, 2021 at 1:32 am

    Taste is good, might have overcooked it ever so slightly. It didn’t rise very high, maybe I’ll use hew baking powder next time? Not sure why it didn’t rise more.

  • Reply
    Anonymous
    March 12, 2021 at 7:17 pm

    If I am substituting buttermilk for sour cream, how do I dissolve the coffee?

    • Reply
      Heather Mubarak
      March 13, 2021 at 12:05 am

      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!

      • Anonymous
        March 13, 2021 at 5:54 am

        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?

      • Heather Mubarak
        March 13, 2021 at 9:39 pm

        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.

  • Reply
    Carrie Lowery
    February 25, 2021 at 2:21 pm

    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.

  • Reply
    Moneishaa
    February 22, 2021 at 8:14 am

    Hii could I use regular cocoa powder if I don’t have Dutch processed ones

    • Reply
      Heather Mubarak
      February 22, 2021 at 7:26 pm

      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!

  • Reply
    Jasmine
    February 7, 2021 at 12:27 pm

    Hi!

    I don’t have buttermilk or sour cream, can you recommend another staple substitute please?

    Thank you!

    Jasmine

    • Reply
      Heather Mubarak
      February 7, 2021 at 5:32 pm

      Full fat greek yogurt works great too!

      • Jasmine
        February 14, 2021 at 6:14 pm

        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!!!

  • Reply
    Anonymous
    January 27, 2021 at 10:19 am

    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.

    • Reply
      Heather Mubarak
      January 27, 2021 at 8:35 pm

      So glad to hear you are a fan!! Thanks for trying my recipe!

  • Reply
    Elizabeth
    January 7, 2021 at 10:15 pm

    Do you think this would make a good cake layer? Or is it too dense? Sion people love a denser very chocolatey cake.

    • Reply
      Heather Mubarak
      January 8, 2021 at 9:01 am

      I think it will be too dense but I have a delicious double chocolate layer cake on the blog that you’ll love!

  • Reply
    Lindsay
    December 20, 2020 at 2:30 pm

    Can you make this in a mini loaf pan? Wanted to give as gifts to neighbors for the holiday. I didn’t know if you knew the baking time for mini loaf pans and if they’d still be as delicious

    • Reply
      Heather Mubarak
      December 20, 2020 at 6:40 pm

      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.

  • Reply
    Aprileen Baldemor
    December 14, 2020 at 4:09 am

    Hi! Thank you for sharing this recipe. I made one and got kid’s approval as well as adults 🙂

    Could I use brown sugar instead of granulated sugar?

    Thank you and God bless you!

    • Reply
      Heather Mubarak
      December 16, 2020 at 6:11 pm

      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.

  • Reply
    Anna
    December 2, 2020 at 3:27 am

    Hi! Can I use a Bundt pan? One of those cool looking ones from Williams Sonoma? Or will it not rise properly ?

    • Reply
      Heather Mubarak
      December 2, 2020 at 5:27 pm

      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.

    • Reply
      Christine
      February 21, 2022 at 8:16 pm

      Will the ganache harden as it dries?

  • Reply
    Ankita
    December 1, 2020 at 3:46 pm

    Hi, this looks amazing, is there a video I can refer to for better understanding? I m very new yo baking.

    • Reply
      Heather Mubarak
      December 1, 2020 at 5:59 pm

      It’s on my to-do list! Stay tuned!!

  • Reply
    Keefe
    December 1, 2020 at 3:43 pm

    Made this for thanksgiving and I got some huge brownie points from my wife 🙂 Just to note: The cocoa makes a difference and be sure to not over work that batter. Will definitely be making again.

    • Reply
      Heather Mubarak
      December 1, 2020 at 5:59 pm

      Thanks for trying my recipe! I’m so glad you loved it!!

  • Reply
    Linda
    November 26, 2020 at 9:13 pm

    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

    • Reply
      Heather Mubarak
      November 27, 2020 at 6:43 pm

      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!

  • Reply
    Carla
    November 11, 2020 at 10:57 pm

    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.

    • Reply
      Heather Mubarak
      November 11, 2020 at 11:28 pm

      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!

  • Reply
    Yeli
    November 11, 2020 at 11:49 am

    Excelent recipe!!!! Love it!!!

    • Reply
      Heather Mubarak
      November 11, 2020 at 8:41 pm

      Thank you so much!! I’m so glad to hear it!

  • Reply
    Rebecca
    November 3, 2020 at 3:13 pm

    So easy and so chocolaty, so that’s a win in my book!

    • Reply
      Heather Mubarak
      November 3, 2020 at 8:56 pm

      YAY! I’m so thrilled that you loved this cake!

  • Reply
    Sandy Roth
    November 2, 2020 at 5:40 am

    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 🙂 I hope to receive an answer & will watch my email 🙂
    Thanks

    • Reply
      Heather Mubarak
      November 2, 2020 at 9:22 am

      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!

  • Reply
    Paula
    November 1, 2020 at 10:50 am

    What adjustments for high altitudes

    • Reply
      Heather Mubarak
      November 1, 2020 at 9:23 pm

      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!

  • Reply
    Anonymous
    November 1, 2020 at 1:30 am

    I’ll be making this beautiful cake for Christmas. I might even try it for thanks giving. Glad you shared! Thanks

    • Reply
      Heather Mubarak
      November 1, 2020 at 9:16 pm

      It’s perfect for the holidays if you are a chocolate lover like me! Enjoy!!

  • Reply
    Vicki
    November 1, 2020 at 1:04 am

    I would like to make this but I don’t have instant coffee or espresso powder is there anything I could substitute or would it hurt to just leave it out.?

    • Reply
      Heather Mubarak
      November 1, 2020 at 9:17 pm

      Hi Vicki, the coffee simply enhances the flavor of the chocolate so you can absolutely leave it out.

  • Reply
    Alexa
    October 22, 2020 at 12:32 am

    Mine came out quite dense but I loved the flavor. Any tips for getting a better texture next time?

    • Reply
      Heather Mubarak
      October 30, 2020 at 4:49 am

      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!

  • Reply
    @whatcaracooks
    October 10, 2020 at 12:07 am

    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. 😉

    • Reply
      Heather Mubarak
      October 10, 2020 at 11:22 pm

      I’m so thrilled that you loved this pound cake!! It’s become a fast favorite in our house too!

  • Reply
    Lena C
    October 9, 2020 at 7:59 pm

    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!

    • Reply
      Heather Mubarak
      October 9, 2020 at 8:24 pm

      Great suggestion! I agree and will work on making some improvements.

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