Best Chocolate Pound Cake
This chocolate pound cake is everything a chocolate lover dreams of: dense, moist, intensely chocolatey and topped with a silky chocolate ganache. It’s the kind of cake that needs no introduction, no fancy decoration, just pure chocolate indulgence in every slice.
Unlike lighter layer cakes, pound cake has that signature dense, tight crumb that’s incredibly satisfying. Add deep chocolate flavor and a glossy ganache glaze, and you have a cake that works for everything from afternoon coffee to elegant dinner parties. Best of all? It’s surprisingly simple to make!
Why You’ll Love This Chocolate Pound Cake
What Makes Pound Cake Special
Traditional pound cake gets its name from the original recipe: a pound each of butter, sugar, eggs and flour. While modern recipes adjust these ratios for better texture, the spirit remains. A rich, buttery, dense cake that’s incredibly satisfying.
The density is what sets pound cake apart from regular cake. There’s no light, fluffy texture here – instead, you get a tight, tender crumb that’s substantial and indulgent. It’s the perfect canvas for deep chocolate flavor!
Ingredients and Substitutions
- Flour. All purpose flour and cake flour both work well.
- Unsweetened cocoa powder. Use the best quality cocoa powder. Dutch-processed is always a good choice.
- Salt.
- Baking powder.
- Baking soda.
- Sugar.
- Butter. It’s important to use room temperature butter as you’ll be creaming the butter and sugar together. I used salted butter but unsalted butter can also be used.
- Eggs.
- Vanilla extract.
- Buttermilk.
- Instant coffee. A shot of espresso can be substituted.
- For the ganache: Dark chocolate and cream.
How to Make Chocolate Pound Cake
- Prep Your Pan: Generously butter and flour your loaf pan (or use baking spray with flour). This prevents sticking and ensures easy removal. A 9×5-inch/22x12cm loaf pan works perfectly.
- Cream Butter and Sugar: Beat softened butter and sugar together until light, fluffy, and pale, about 3-4 minutes. This creates the structure for your cake.
- Add Eggs: Add eggs one at a time, beating well after each addition. This ensures proper emulsification and a smooth batter.
- Combine Dry Ingredients: Whisk together flour, cocoa powder, baking powder and salt. The cocoa should be sifted to remove any lumps.
- Mix It Together: Alternate adding dry ingredients and sour cream (or buttermilk) to the butter mixture, beginning and ending with dry ingredients. Mix just until combined – overmixing creates a tough cake.
- Bake Low and Slow: Pour batter into your prepared pan and bake at 340°F/170°C for 60-75 minutes. Pound cakes need lower temperature and longer baking time to cook evenly without drying out.
- Cool Completely: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before glazing.
- Make the Ganache: Heat cream until it just begins to simmer, pour over chopped chocolate, let sit for 2 minutes, then stir until smooth and glossy. Pour over the cooled cake and let it drip down the sides naturally.
Tips for Perfect Pound Cake
✽ Room Temperature Ingredients – This cannot be overstated! Cold ingredients don’t incorporate properly and can result in a dense, heavy cake.
✽ Don’t Overmix – Once you add flour, mix just until you no longer see dry streaks. Overmixing develops gluten and makes the cake tough.
✽ Use Quality Cocoa – Since chocolate is the star, use good cocoa powder. Dutch-process gives the deepest flavor and color.
✽ Check for Doneness – Insert a toothpick in the center. It should come out with a few moist crumbs—not wet batter, but not completely clean either.
✽ Cool Before Glazing – The cake must be completely cool or the ganache will melt and run off instead of setting nicely.
✽ Low and Slow Baking – The lower temperature (340°F) prevents the outside from overbaking while the inside cooks through.
Ingredients
- 1 cup (120g) flour
- ¾ cup (75g) cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup (200g) sugar
- 1 cup (220g) butter room temperature
- 4 eggs
- 1 tsp vanilla extract
- ⅓ cup (85ml) buttermilk
- 1 tbsp instant coffee powder espresso powder can also be used
For the Chocolate Ganache
- 6 oz (175g) dark chocolate chopped
- ½ cup (125g) cream
Instructions
- Generously grease a 9x5inch/22x12cm loaf pan and line with parchment paper and preheat the oven to 340°F/170°C.
- Beat softened butter and sugar together until light, fluffy and pale – about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- Whisk together flour, cocoa powder, baking powder, and salt. The cocoa should be sifted to remove any lumps.
- Combine the buttermilk and instant coffee granules/espresso powder and mix well.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Transfer the batter into your prepared pan and bake in the preheated oven for 60-75 minutes.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before glazing.
- Heat cream until it just begins to simmer, pour over chopped chocolate, let sit for 2 minutes, then stir until smooth and glossy.
- Pour over the cooled cake and let it drip down the sides naturally.
Video
FAQ
Absolutely! A hand mixer and a large mixing bowl works perfectly, or you can even do it by hand with a wooden spoon and some elbow grease. Just make sure to cream the butter and sugar thoroughly.
The most common cause is overbaking. Remember, a toothpick should come out with moist crumbs, not completely clean. Also check that you measured flour correctly (spoon and level, don’t scoop).
Yes! A bundt pan works beautifully. Reduce baking time slightly and check for doneness around 50-55 minutes. Make sure to butter and flour every crevice of the pan!
You can try a 1:1 gluten-free flour blend, though the texture will be slightly different. Look for a blend that includes xanthan gum for best results.
A toothpick inserted in the center should come out with a few moist crumbs (not wet batter). The cake should also pull away slightly from the sides of the pan.
Yes! Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. Add ganache after thawing.
Not at all! The cake is delicious on its own, or you could dust it with powdered sugar, drizzle with chocolate sauce or serve with whipped cream instead.
In your comments you say oven 325, but in the recipe you went with 340. I have time to wait for slower, what time would you bake it at 325? How about a Bundt pan at 325: Jo long? This looks delicious, and we’re looking forward to eating it! Thank you!
My apologies, I’ve fixed the comments. It’s 340 🙂
Can I substitute almond flour?
I love your recipes, by the way! I never delete your emails. Thank you! Susan
I wouldn’t recommend substituting almond flour as it doesn’t have the structure this cake needs. Thanks so much for your lovely comment, Susan!