Chocolate Pound Cake Recipe That Melts Hearts

Whisking chocolate into a classic pound cake creates a decadent twist on a beloved dessert.

Rich cocoa adds depth and intensity to every tender crumb.

Sugar crystals dance with melted chocolate, promising an indulgent experience.

Delicate yet bold, this cake brings comfort and excitement to your baking adventure.

Home kitchens will fill with an irresistible aroma of warm, sweet notes.

Layers of chocolatey goodness invite you to slice, savor, and celebrate pure culinary joy.

You cannot resist the temptation of this irresistible chocolate masterpiece.

Chocolate Pound Cake That Speaks in Rich Layers

• Simplify your baking with this foolproof chocolate pound cake that requires minimal kitchen skills.
• Whip up this delectable dessert in just over an hour, perfect for satisfying sudden chocolate cravings without spending all day in the kitchen.
• Impress family and friends with a rich, moist chocolate cake that appeals to all ages, making it ideal for gatherings, potlucks, or casual weekend desserts.
• Customize with optional chocolate chips or ganache topping, allowing you to elevate the cake's decadence based on your mood or occasion.

Classic Ingredients That Build Chocolate Pound Cake

• All-Purpose Flour: Essential base for cake structure, soft and light texture.
• Cocoa Powder: Provides deep chocolate flavor, best when using Dutch-processed variety.
• Granulated Sugar: Sweetens the cake and helps create tender crumb.
• Unsalted Butter: Adds richness and smooth texture, room temperature works best.
• Large Eggs: Bind ingredients together and provide moisture.
• Vanilla Extract: Enhances chocolate flavor, pure extract recommended.

• Baking Powder: Helps cake rise and creates light texture.
• Salt: Balances sweetness and enhances overall flavor.

• Whole Milk, Sour Cream: Add moisture and create tender, soft cake texture, full-fat versions preferred.
• Heavy Cream: Used for optional ganache, rich and smooth consistency.

• Chocolate Chips: Extra chocolate burst, semi-sweet or dark chocolate recommended.

How to Bake a Moist, Dense Chocolate Pound Cake

Step 1: Warm Up The Oven

Crank the oven to 325F. Generously coat a loaf or bundt pan with butter and dust with flour to prevent sticking.

Step 2: Whip Butter And Sugar

In a spacious mixing bowl, cream butter and sugar until they transform into a fluffy, pale mixture. This process takes about 3-5 minutes of vigorous mixing.

Step 3: Incorporate Eggs And Flavor

Crack eggs into the butter mixture one by one, thoroughly blending after each addition. Pour in vanilla extract for an aromatic touch.

Step 4: Combine Dry Components

• All-purpose flour
• Cocoa powder
• Baking powder
• Salt

Ensure ingredients are evenly distributed.

Step 5: Merge Wet And Dry Mixtures

Gradually introduce dry ingredients to the butter base, alternating with milk and sour cream. Always begin and conclude with dry ingredients. Mix until just combined – avoid overmixing.

Step 6: Optional Chocolate Boost

Gently fold in chocolate chips for extra indulgence.

Step 7: Bake To Perfection

Transfer batter into prepared pan, smoothing the surface. Bake for 60-70 minutes. Check doneness by inserting a toothpick – it should emerge with minimal moist crumbs.

Step 8: Cooling Technique

Allow cake to rest in pan for 10-15 minutes. Transfer to wire rack and let cool completely.

Step 9: Luxurious Ganache Finishing

Warm heavy cream until hot but not boiling. Pour over chocolate chips. Wait one minute, then stir until silky smooth. Drizzle elegantly over cooled cake.

Step 10: Slice And Savor

Cut generous slices and relish your homemade chocolate masterpiece!

Secrets to a Perfectly Even Chocolate Pound Cake Crumb

• Boost Butter Temperature: Soften butter at room temperature for 30-60 minutes before mixing to ensure smooth, even blending and perfect cake texture.
• Prevent Chocolate Chip Sinking: Toss chocolate chips in a tablespoon of flour before adding to batter to help them distribute evenly and prevent sinking to the bottom.
• Control Moisture Magic: Use full-fat sour cream and whole milk to create a rich, moist cake that stays tender and doesn't dry out during baking.
• Precision Baking Technique: Use an instant-read thermometer to check cake doneness; internal temperature should reach 205-210°F for perfect consistency.
• Ganache Enhancement Trick: Allow ganache to cool slightly before drizzling to achieve the ideal thick yet pourable consistency for a professional-looking finish.

Storing Chocolate Pound Cake Without Losing Flavor

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Keep cake at room temperature for 2-3 days if covered with a cake dome or sealed container, ensuring it stays moist and fresh.
• Wrap individual slices or whole cake in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes to restore softness and enhance flavor.

Sips and Sides to Enjoy With Chocolate Pound Cake

• Serve a rich, smooth espresso or cappuccino alongside the chocolate pound cake. The bold coffee flavor perfectly complements the cake's deep chocolate notes.
• Add a small scoop of raspberry sorbet or a few fresh raspberries to cut through the cake's richness. The tart berry provides a bright, refreshing contrast to the dense chocolate.
• Top the cake slice with a dollop of lightly sweetened whipped cream or vanilla bean ice cream. The creamy, smooth texture and subtle vanilla notes beautifully balance the intense chocolate flavor.
• Sprinkle toasted almond slivers or chopped hazelnuts over the cake. The crunchy, nutty elements add texture and a subtle earthy undertone that enhances the chocolate's depth.

Fun Add-Ins to Revamp Chocolate Pound Cake

• Gluten-Free Chocolate Pound Cake: Replace wheat flour with a gluten-free flour blend, ensuring the cake remains moist and tender while accommodating those with gluten sensitivities.
• Vegan Chocolate Delight: Swap butter with coconut oil, eggs with mashed bananas or flax eggs, and use dairy-free milk and chocolate chips to create a plant-based version of the classic pound cake.
• Low-Sugar Chocolate Option: Substitute sugar with monk fruit sweetener or stevia, and use unsweetened cocoa powder to reduce overall sugar content while maintaining rich chocolate flavor.
• Nutty Chocolate Variation: Incorporate chopped walnuts or pecans into the batter for added texture and a nutty undertone that complements the chocolate's deep richness.

Your Questions Answered About Chocolate Pound Cake

• Can I use Dutch-processed cocoa powder instead of regular cocoa powder?

Yes, you can substitute Dutch-processed cocoa powder. It will give a slightly darker color and smoother chocolate flavor to the cake.

• How do I know if my cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist and tender.

• What if I don't have sour cream?

You can replace sour cream with Greek yogurt or buttermilk. These alternatives will help maintain the cake’s moisture and texture.

• Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Just ensure the blend contains xanthan gum for better texture.

Chocolate Pound Cake Recipe

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4.7 from 37 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Indulgent chocolate pound cake whispers sweet promises of rich, velvety bliss from its first crumb. Smooth chocolate layers melt with buttery richness, inviting you to savor each luxurious bite of this classic dessert.

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Ingredients

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Primary Ingredients:

• 2 cups granulated sugar
• 4 large eggs
• 1 cup (2 sticks or 226 grams) unsalted butter, softened
• 1 ¾ cups (219 grams) all-purpose flour
• ½ cup (50 grams) unsweetened cocoa powder

Liquid and Dairy Ingredients:

• ½ cup (120 milliliters) whole milk
• ½ cup (120 grams) sour cream
• 2 teaspoons vanilla extract
• ½ cup (120 milliliters) heavy cream

Flavoring and Finishing Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (85 grams) semi-sweet chocolate chips (optional)
• 1 cup (170 grams) semi-sweet chocolate chips

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Instructions

1. Prepare the baking vessel by thoroughly coating a 9-5-inch loaf pan or bundt pan with grease and a light dusting of flour. Position the oven rack to center and heat to 325F (165C).
2. Using an electric mixer, cream butter and sugar until the mixture achieves a pale, fluffy consistency, approximately 3-5 minutes of continuous blending.
3. Incorporate eggs individually into the butter mixture, ensuring thorough integration after each addition. Blend in vanilla extract until smoothly combined.
4. Create a separate mixture by whisking flour, cocoa powder, baking powder, and salt until uniformly distributed.
5. Gradually introduce dry ingredients into the butter mixture, strategically alternating with milk and sour cream. Maintain a pattern of beginning and concluding with dry ingredients, mixing minimally to prevent overmixing.
6. For enhanced chocolate intensity, delicately fold chocolate chips throughout the batter, distributing evenly with gentle movements.
7. Transfer batter into prepared pan, carefully smoothing the surface to ensure uniform distribution. Position in preheated oven and bake for 60-70 minutes, monitoring until a inserted toothpick reveals minimal moist crumbs.
8. Allow cake to rest within the pan for 10-15 minutes, facilitating initial cooling. Carefully transfer to a wire rack, permitting complete temperature reduction.
9. For an optional luxurious finish, craft ganache by warming heavy cream and pouring over chocolate chips. Allow brief resting, then stir until achieving a glossy, smooth consistency. Artfully drizzle over completely cooled cake.
10. Slice the decadent chocolate pound cake and savor each rich, velvety bite.

Notes

• Opt for high-quality cocoa powder to intensify the chocolate flavor and create a more luxurious texture.
• Use room temperature ingredients to ensure smoother mixing and a more consistent cake batter.
• Avoid overmixing the batter to prevent a tough, dense cake – stop mixing as soon as ingredients are just combined.
• Dust chocolate chips with a bit of flour before folding to prevent them from sinking to the bottom of the cake.
• For a gluten-free version, substitute regular flour with a gluten-free flour blend and add a xanthan gum for better structure.
• Create a moister cake by replacing some butter with vegetable oil or adding a tablespoon of sour cream.
• Enhance the chocolate depth by adding a teaspoon of espresso powder to the dry ingredients.
• Store the cake wrapped tightly in plastic wrap at room temperature for up to 4 days to maintain moisture and freshness.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 152
• Sugar: 6 g
• Sodium: 57 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg