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    Home ยป Recipes ยป Desserts (Baked) ยป Chocolate Pound Cake recipe (easy rich moist dessert)

    PUBLISHED: December 15, 2023 โ€ข By Toni Dash 8 Comments

    Chocolate Pound Cake recipe (easy rich moist dessert)

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    chocolate pound cake slice with cake cutter.

    Chocolate Pound Cake it s a chocolate lovers cake. Moist, dense chocolate Bundt cake glazed with chocolate ganache is the perfect dessert for holiday meals, Valentine’s Day or any time a decadent chocolate pound cake cravings happen!

    chocolate pound cake slice with cake cutter.
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    chocolate pound cake slice with cake cutter.

    This easy chocolate pound cake recipe makes any occasion feel special. Serve this delicious cake with a scoop of vanilla ice cream or fresh berries.

    ‘Pound cake’ gets its name from traditionally being made with a pound each of butter, flour, eggs and sugar. They are dense, moist, rich cakes and can be made with variations like our Cream Cheese Pound Cake, Lemon Pound Cake or this chocolate version. They are made in a loaf pan or Bundt pan was with this recipe.

    Jump to:
    • Recipe Ingredients Notes
    • How to make it
    • Variations
    • Pro Tips
    • How to Store
    • More recipes youโ€™ll love
    • Recipe

    Recipe Ingredients Notes

    For the complete list of ingredients and quantities refer to the printable recipe card at the end of the post.

    chocolate pound cake labelled ingredients.

    Unsalted butter. Start the recipe with room temperature or softened butter. 

    Eggs. The eggs should also be at room temperature. You’ll use 5 large eggs.

    Unsweetened dark cocoa powder. The rich chocolate flavor in this chocolate pound cake is thanks to using dark cocoa baking powder. You’ll use unsweetened cocoa powder.

    All purpose flour. Regular all purpose flour or gluten-free measure-for-measure flour blend can be used.

    Whole milk. We recommend whole milk to add richness to the cake due to the fat amount in the milk.

    Semi sweet chocolate chips. These are used to make the chocolate ganache glaze.

    Heavy whipping cream. This is used to make the glaze. Do not substitute milk or half-and-half for the cream.

    Light corn syrup. Adding corn syrup to the glaze keeps it smooth and silky. If it is left out the glaze will crack a bit when the cake is cut but it won’t affect the taste. You can choose to include it or omit it based on desired results.

    chocolate pound cake slices.

    How to make it

     STEP 1. Preparation

    Preheat oven to 325 degrees. Prepare a 10-inch Bundt pan with non-sticking baking spray (photo 1).

    chocolate pound cake recipe steps 1-4.

    STEP 2. Make the batter

    In a large bowl, using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter until smooth (photo 2). Add in the sugar and continue mixing until fluffy and fully combined (photo 3). Add the eggs, one at a time and mixing between each addition (photo 4). Set aside.

    In a medium bowl, combine the dry ingredients. Whisk the cocoa powder, baking powder, and flour (photo 5). Set aside.

    Mix the vanilla extract into the milk (photo 6). Starting with the flour mixture, alternate adding the flour and milk to the batter (photos 7-8). Mix well after each addition and stopping just when fully combined. Scrape the sides of the bowl as needed.

    chocolate pound cake recipe steps 5-8.

    STEP 3. Bake

    Pour batter into the prepared pan and evenly spread to edges (photo 9). Bake for 1 hour and 20 minutes, or until a toothpick inserted into center comes out clean (photo 10). 

    chocolate pound cake recipe steps 9-12.

    STEP 4. Cool

    Allow to the cake to cool for 10 minutes in the pan then invert onto a cooling rack to allow the cake. Once cooled, prepare chocolate glaze.

    chocolate pound cake recipe steps 13-16.

    STEP 5. Make the glaze

    Place the chocolate chips into a medium bowl (photo 11). Pour heavy cream into a small saucepan and heat until steaming (just before it simmers) over medium-low heat. Pour the hot cream over the chocolate chips and allow to sit for one-two minutes (photo 12). 

    Using a spoon or spatula, mix the cream and chocolate until fully combined (photo 13). Mix in the corn syrup (photo 14-15). Pour the chocolate glaze over the dense cake and allow to set on the cooled cake (photo 16).

    Variations

    Different flavor glaze. The glaze could be adapted with other chip flavors. A peanut butter chip glaze with this cake would be amazing.

    Dust with powdered sugar. Instead of making the chocolate glaze you can dust the cake with powdered sugar before serving.

    chocolate pound cake with glaze above.

    Pro Tips

    • It’s important to use room temperature ingredients. The butter and eggs at room temperature will create the best results.
    • This cake is best made with the dark chocolate cocoa powder. Regular cocoa powder may be used, chocolate won’t be as rich.
    • If they are using spray to coat the pan, make sure it’s a baking spray with flour included. Otherwise, it would be suggested to generously grease the pan with butter to prevent sticking.
    • The batter will fill the pan and it come near the top when baking. A smaller pan is not suggested for this cake
    • To prevent the cake from sitting in pooled glaze, leave the cake on a wire rack. Place a rimmed baking sheet underneath it before pouring on the glaze. The glaze will drain into the pan below. For easy clean up, line the baking sheet with foil before adding the glaze to the cake.
    chocolate pound cake slice side view.

    How to Store

    Store at room temperature in an airtight container or snugly wrapped in plastic wrap for up to 4 days.

    To freeze: wrap snugly in plastic wrap then foil. Store in the freezer for up to 3 months. Thaw in the refrigerator.

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    Recipe

    chocolate pound cake with glaze above.

    Chocolate Pound Cake

    This is a heavy, dense, and moist pound cake rich with chocolate flavor. The cake itself is perfect alone or with the glazed topping. For a lighter option, serve with a light dusting of powdered sugar.
    5 from 45 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    Cooling Time (estimate): 20 minutes minutes
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 12 servings
    Calories: 689kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    Bundt Pan

    Ingredients

    Cake

    • 1 ½ cups unsalted butter room temperature
    • 3 cups granulated sugar
    • 5 large eggs room temperature
    • ½ cup unsweetened dark cocoa powder
    • 1 teaspoon baking powder
    • 3 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
    • 1 cup whole milk
    • 1 tablespoon vanilla extract

    Glaze

    • 1 cup semi-sweet chocolate chips
    • ½ cup heavy whipping cream
    • 1 tablespoon corn syrup

    Instructions

    • Preheat oven to 325 degrees. Prepare a 10-inch Bundt pan with non-sticking baking spray. If gluten-free grease the pan well with butter instead.
    • In a large bowl, using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter until smooth.
      Add in the sugar and continue mixing until fluffy and fully combined. Add the eggs, one at a time and mixing between each addition. Set aside.
      1 ½ cups unsalted butter, 3 cups granulated sugar, 5 large eggs
    • In a medium bowl, combine the dry ingredients. Whisk the cocoa powder, baking powder, and flour. Set aside.
      ½ cup unsweetened dark cocoa powder, 1 teaspoon baking powder, 3 cups all-purpose flour
    • Mix the vanilla extract into the milk. Starting with the flour mixture, alternate adding the flour and milk to the batter. Mix well after each addition and stopping just when fully combined. Scrape the sides of the bowl as needed.
      1 tablespoon vanilla extract, 1 cup whole milk
    • Pour batter into the prepared pan and evenly spread to edges. Bake for 1 hour and 20 minutes, or until a toothpick inserted into center comes out clean.
    • Allow to the cake to cool for 10 minutes in the pan then invert onto a cooling rack to allow the cake. Once cooled, prepare chocolate glaze.
    • Place the chocolate chips into a medium bowl. Pour heavy cream into a small saucepan and heat until steaming (just before it simmers) over medium-low heat. Pour the hot cream over the chocolate chips and allow to sit for one-two minutes.
      1 cup semi-sweet chocolate chips, ½ cup heavy whipping cream
    • Using a spoon or spatula, mix the cream and chocolate until fully combined. Mix in the corn syrup. Pour the chocolate glaze over the dense cake and allow to set on the cooled cake.
      1 tablespoon corn syrup

    Notes

    Recipe Tips
    • Be sure the butter and eggs are at room temperature before starting the recipe.
    • This cake is best made with unsweetened dark chocolate cocoa powder. Regular cocoa powder may be used, chocolate won’t be as rich.
    • Either use a bakers spray (baking spray with flour added) or generously grease the pan with butter to prevent sticking.
    • The batter will fill the pan and it come near the top when baking. A smaller pan is not suggested for this cake
    • To prevent the cake from sitting in pooled glaze, leave the cake on a cooling rack. Place a rimmed baking sheet underneath it before pouring on the glaze. The glaze will drain into the pan below. For easy clean up, line the baking sheet with foil before adding the glaze to the cake.
    How to Store
    Store at room temperature in an airtight container or snugly wrapped in plastic wrap for up to 4 days.
    To freeze: wrap snugly in plastic wrap then foil. Store in the freezer for up to 3 months. Thaw in the refrigerator.
     
     
     

    Nutrition

    Calories: 689kcal | Carbohydrates: 87g | Protein: 9g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 48mg | Potassium: 285mg | Fiber: 3g | Sugar: 58g | Vitamin A: 1008IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 3mg
    chocolate pound cake slice with cake cutter.
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    Reader Interactions

    Comments

    1. Ryan Y says

      December 16, 2023 at 5:09 am

      5 stars
      I made this for my husband’s birthday and it was AMAZING! The perfect texture, moist and delicious. I will definitely save this recipe.

      Reply
    2. Christy says

      December 15, 2023 at 4:49 pm

      5 stars
      This cake was delicious. Very moist, rich and easy to make. I was asked for the recipe by my dinner guests too.

      Reply
    3. April says

      December 15, 2023 at 1:47 pm

      5 stars
      Oh my gosh, was this ever moist and chocolaty and delicious! I’m going to have to hide it so I don’t eat the whole thing!

      Reply
    4. Marybeth says

      December 15, 2023 at 10:28 am

      5 stars
      This pound cake is rich and moist, so good!!

      Reply
    5. Libby says

      December 15, 2023 at 10:01 am

      5 stars
      This was absolutely delicious. Very moist, dense and chocolatey. It was the hit of our Christmas meal.

      Reply
    6. Ashley says

      December 15, 2023 at 9:18 am

      5 stars
      This pound cake is so dense and moist, I’m obsessed!

      Reply
    7. Tayler says

      December 15, 2023 at 7:57 am

      5 stars
      I love a good pound cake, and this chocolate one is incredible!

      Reply
    8. Kathleen says

      December 15, 2023 at 7:57 am

      5 stars
      A Chocolate lovers dream right here. My family really loved it.

      Reply
    5 from 45 votes (37 ratings without comment)

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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