If you are craving a rich, moist, and utterly irresistible dessert, this Chocolate Pound Cake Recipe is exactly what you need. Bursting with deep chocolate flavor and boasting a dense yet tender crumb, this cake feels like a warm hug in every bite. Perfect for celebrations or simply elevating an ordinary day, this recipe transforms simple, wholesome ingredients into a stunning cake that tastes like it belongs in a bakery showcase. Whether you enjoy it with a cup of coffee or as the grand finale after dinner, this Chocolate Pound Cake Recipe will quickly become your go-to treat for any chocolate craving.
Ingredients You’ll Need
The beauty of this Chocolate Pound Cake Recipe lies in its straightforward, accessible ingredients. Each one is thoughtfully chosen to build the perfect balance of texture, flavor, and richness, ensuring your cake rises beautifully and delivers that signature smooth chocolate depth.
- Cake flour (1½ cups): Light and finely milled to keep the cake tender and delicate in texture.
- Unsweetened cocoa powder (½ cup): Adds a rich, intense chocolate flavor and gorgeous color.
- Baking powder (1 teaspoon): Provides a subtle lift to keep the pound cake from becoming too dense.
- Baking soda (¼ teaspoon): Works with the acidic brown sugar to balance sweetness and aid rise.
- Kosher salt (½ teaspoon): Enhances all the chocolatey goodness and balances the sweetness perfectly.
- Espresso powder (1 teaspoon): A secret booster that deepens the chocolate flavor without making it taste like coffee.
- Hot water (10 tablespoons): It blooms the cocoa powder and espresso for richer flavor infusion.
- Unsalted butter (10 tablespoons): Adds moisture, richness, and that melt-in-your-mouth texture.
- Brown sugar (1¼ cups): Gives the cake a subtle caramel undertone and keeps it luxuriously moist.
- Large eggs (3): Bind everything together while contributing to the tender crumb.
- Pure vanilla extract (1 teaspoon): Balances and brightens the chocolaty flavors with a hint of warmth.
- Chocolate chips (½ cup): For melty pockets of chocolate that surprise you in every bite.
- Semisweet chocolate, chopped (3 ounces): Used to create a luscious glaze topping your pound cake with a shiny finish.
- Unsalted butter for glaze (2 tablespoons): Adds gloss and smoothness to the chocolate glaze.
- Light corn syrup (1 tablespoon): Helps the glaze set with a beautiful sheen and silky texture.
How to Make Chocolate Pound Cake Recipe
Step 1: Prepare the dry ingredients
Start by whisking together the cake flour, cocoa powder, baking powder, baking soda, kosher salt, and espresso powder in a large bowl. Mixing these dry ingredients first ensures that everything is evenly distributed, which is key to achieving that perfect crumb and rich chocolate flavor in your pound cake.
Step 2: Bloom the cocoa
In a separate small bowl, combine the hot water with the cocoa powder and espresso powder to help bloom their flavors, which intensifies the chocolate taste in the cake. Set this mixture aside as it cools slightly, allowing the chocolate essence to deepen beautifully.
Step 3: Cream butter and sugar
Using a stand or hand mixer, cream the room temperature unsalted butter with the brown sugar until the mixture is fluffy and pale. This step traps air in the batter resulting in a light texture that contrasts wonderfully with the rich, dense nature of a pound cake.
Step 4: Add eggs and vanilla
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, mix in the pure vanilla extract, which will add a subtle brightness to the chocolate base and deepen the overall flavor profile.
Step 5: Combine wet and dry ingredients
Gradually add the dry flour mixture to the creamed butter mixture, alternating with the cooled cocoa-water mixture. Mixing these alternately prevents overworking the batter, keeping the cake tender and moist.
Step 6: Stir in chocolate chips
Fold the chocolate chips gently into the batter, making sure they’re evenly spread. These chocolate morsels will melt slowly in the oven, creating pockets of gooey goodness that make every bite special.
Step 7: Bake your pound cake
Pour the batter into a greased and floured loaf pan, smoothing the top evenly. Bake at 325°F (163°C) for about 60 minutes or until a toothpick inserted in the center comes out clean. The cake should rise slightly and reveal a beautiful crackled top.
Step 8: Prepare the chocolate glaze
While the cake is baking or cooling, melt the chopped semisweet chocolate with butter and corn syrup in a heatproof bowl set over simmering water or in short bursts in the microwave. Stir until smooth and glossy, then drizzle over the cooled pound cake for a luscious finish.
How to Serve Chocolate Pound Cake Recipe
Garnishes
A sprinkle of powdered sugar or a few fresh berries can brighten your Chocolate Pound Cake Recipe visually and add a fresh contrast to its deep chocolate richness. A dollop of whipped cream or a scoop of vanilla ice cream is also delightful for an indulgent treat.
Side Dishes
This cake pairs beautifully with a simple cup of strong coffee or a rich hot chocolate on colder days. For a brunch setting, serve with fresh fruit salad or a citrusy compote to offset the dense chocolate notes with some acidity.
Creative Ways to Present
Try slicing and stacking the pieces with layers of mascarpone cream and crushed toasted nuts for an elegant chocolate trifle. You could also personalize each slice by warming it slightly and topping it with a drizzle of caramel or raspberry sauce for an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Pound Cake Recipe can be stored in an airtight container at room temperature for up to 3 days, ensuring it stays moist and tender without drying out. Keep it away from direct sunlight and heat to maintain the integrity of the chocolate glaze.
Freezing
For longer storage, wrap the cake tightly in plastic wrap and foil before freezing. It freezes wonderfully for up to 2 months. Thaw overnight in the refrigerator or at room temperature wrapped to preserve moisture before serving.
Reheating
To bring back that just-baked warmth, reheat slices in the microwave for about 15-20 seconds or briefly in a low-temperature oven. This will soften the chocolate glaze slightly and revive the cake’s moist texture, perfect for sharing a cozy moment.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but the texture will be slightly denser. For best results, use 1 tablespoon less all-purpose flour per cup to mimic cake flour’s fineness.
What does the espresso powder do in the recipe?
Espresso powder enhances and deepens the chocolate flavor without making the cake taste like coffee, giving your Chocolate Pound Cake Recipe a richer, more complex profile.
Can I make this cake dairy-free?
With some modifications like using a dairy-free butter substitute and ensuring your chocolate chips are dairy-free, you can adapt this recipe for a dairy-free diet. Keep in mind texture and flavor might slightly vary.
How do I know when the cake is done baking?
Insert a toothpick or thin skewer into the center of the cake. If it comes out clean or with a few moist crumbs, your pound cake is ready. Avoid overbaking to keep it moist.
Can I add nuts or other mix-ins to this Chocolate Pound Cake Recipe?
Absolutely! Chopped walnuts or pecans work beautifully to add a delightful crunch. Just fold them into the batter along with the chocolate chips before baking.
Final Thoughts
There is something so deeply comforting and utterly satisfying about this Chocolate Pound Cake Recipe. It’s a classic with a chocolate twist that brings joy with every slice, whether you’re sharing with friends or indulging in a quiet moment alone. I encourage you to try it soon — the aroma alone will make your kitchen feel like the coziest place on earth.
Print
Chocolate Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Chocolate Pound Cake features a deep chocolate flavor enhanced by espresso powder and a luscious chocolate glaze. Perfect for chocolate lovers, this cake combines classic pound cake texture with intense cocoa taste, finished with a shiny ganache topping that offers the ideal indulgence for dessert or afternoon tea.
Ingredients
Dry Ingredients
- 1½ cups cake flour (180 grams)
- ½ cup unsweetened cocoa powder (42 grams)
- 1 teaspoon baking powder (4 grams)
- ¼ teaspoon baking soda (2 grams)
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder (2 grams)
Wet Ingredients
- 10 tablespoons water (142 grams, hot between 180-200°F)
- 10 tablespoons unsalted butter (141 grams, room temperature – 1¼ sticks)
- 1¼ cups brown sugar (266 grams)
- 3 large eggs (150 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Chocolate Mixture
- ½ cup chocolate chips (85 grams)
- 3 ounces semisweet chocolate (85 grams, chopped – ¾ bar)
- 2 tablespoons unsalted butter (28 grams – ¼ stick)
- 1 tablespoon light corn syrup (20 grams)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper or flour it lightly to ensure the cake releases easily after baking.
- Sift Dry Ingredients: In a medium bowl, sift together cake flour, unsweetened cocoa powder, baking powder, baking soda, kosher salt, and espresso powder. Set aside to blend the flavors well.
- Bloom Cocoa: In a small bowl, mix hot water with the sifted cocoa powder and espresso powder until smooth and dissolved. This helps intensify the chocolate flavor and makes it more moist.
- Cream Butter and Sugar: Using a mixer, beat the room temperature butter and brown sugar together until the mixture is light and fluffy, usually about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant aroma.
- Combine Wet and Dry Mixtures: Alternately add the sifted dry ingredients and the cocoa water mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overdeveloping the gluten and making the cake dense.
- Bake the Cake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare Chocolate Glaze: In a small saucepan over low heat, combine chocolate chips, chopped semisweet chocolate, 2 tablespoons unsalted butter, and 1 tablespoon light corn syrup. Stir continuously until the mixture is melted and smooth.
- Glaze the Cake: Once the cake is completely cooled, pour the warm chocolate glaze over the top, allowing it to drip down the sides evenly. Let the glaze set for about 20-30 minutes before slicing.
- Serve: Slice into 12 servings and enjoy this decadent chocolate pound cake with a cup of coffee or tea.
Notes
- Using cake flour ensures a tender crumb for the pound cake.
- Hot water blooms the cocoa and espresso powder for maximum flavor.
- Room temperature eggs and butter blend more evenly for better texture.
- Do not overmix the batter to keep the cake light.
- Cool the cake completely before glazing to prevent melting the glaze.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
