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Sliced chocolate pound cake with dark chocolate glaze on a cooling rack.

Chocolate pound cake

This easy chocolate pound cake recipe is a delicious dessert with a moist, soft texture and rich chocolate flavor from the cocoa powder and chocolate ganache glaze. It's made with simple ingredients and will easily become your go-to weekend bake-off recipe.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 416kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Rubber spatula
  • Stand mixer
  • 9x5 inch (23x13 cm) loaf pan

Ingredients

For the pound cake

  • 190 g all-purpose flour
  • 50 g unsweetened Dutch-processed cocoa powder
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 220 g unsalted butter at room temperature
  • 250 g granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 100 g whole milk at room temperature

For the glaze

  • 85 g dark semi-sweet chocolate, plain or with nuts or cocoa nibs
  • 85 ml heavy cream 34-36% fat, can be cold

Instructions

  • Preheat the oven to 170C (340F) and line a 9x5-inch (23x13cm) loaf pan with parchment paper.
  • Into a bowl, sift the flour, cocoa powder, baking powder, and salt. Whisk to combine.
  • In the bowl of a stand mixer fitted with a paddle attachment (or you can use a bowl and a hand mixer), add the butter, sugar, and vanilla extract. Beat at medium-high speed until the butter is pale and fluffy. Scrape the sides and the bottom of the mixing bowl now and then.
  • Then, add one egg at a time and beat until fully incorporated. Don’t add the next egg until the previous one is fully combined. Scrape the sides and the bottom of the mixing bowl now and then.
  • Add the dry ingredients while alternating with the milk and mix on low, starting and ending with the dry ingredients. Should look like this – dry/half of the milk/dry/the rest of the milk/dry. Scrape the sides and the bottom of the mixing bowl now and then.
  • Pour the batter into the prepared loaf pan and bake on the middle rack for 50-60 minutes, or until a toothpick inserted in the middle comes out dry.
  • Remove from the oven and let cool down in the loaf pan for 5-10 minutes. Then, transfer the cake onto a cooling rack to cool down completely.

For the glaze

  • Place the chocolate into a microwave-safe bowl. Heat 15 seconds at a time, mixing in between until the chocolate has completely melted.
  • Add the heavy cream and mix well with a silicone spatula, scraping the walls and the bottom until a homogenous consistency is reached.
  • Pour the ganache on top of the cooled-down pound cake and spread with the spatula.
  • Slice and serve.

Nutrition

Nutrition Facts
Chocolate pound cake
Serving Size
 
1 slice
Amount per Serving
Calories
416
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
124
mg
41
%
Sodium
 
236
mg
10
%
Potassium
 
150
mg
4
%
Carbohydrates
 
43
g
14
%
Fiber
 
2
g
8
%
Sugar
 
26
g
29
%
Protein
 
6
g
12
%
Vitamin A
 
786
IU
16
%
Vitamin C
 
1
mg
1
%
Calcium
 
90
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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