Look no further for the very best chocolate pound cake. This decadently delicious cake bakes up perfectly moist and full of rich chocolate flavor. It’s a chocolate lover’s dream come true!
We’re putting the pause on pumpkin to bring you the best ever chocolate pound cake. Today’s recipe is one that is close to my chocolate loving heart. I’ve always loved a classic pound cake and by the looks of it, you all do too. If you haven’t already made my Classic Vanilla Pound Cake, let’s just say you’re really missing out. It’s a popular recipe here on the blog and I’m thrilled that you all love it just as much as I do. Clearly it was only a matter of time before I baked up a chocolate version of my favorite pound cake and while I wish I could say I nailed this recipe on the very first try, the real story is that I made it over, and over {and over} again until it was juuuust right. I’m happy to report that this cake is not only easy to make, but it bakes up perfectly dense, deliciously moist, and ultra chocolatey every single time. I’m so excited that this cake is finally ready for prime time. So without further adieu, let’s get right to it
To say that I’m obsessed with this chocolate pound cake would be a massive understatement. It’s made with deep, dark Dutch process cocoa and a bit of espresso to really kick the chocolate flavor up a notch. And while the cake is on the denser side, as pound cakes typically are, it bakes up deliciously moist and fudgy. Prepare yourselves chocolate lovers. This cake is going to tempt your taste buds like no other. I love a drippy, silky smooth chocolate ganache on top of this cake but you can also dust it with a sprinkle of confectioner’s sugar or enjoy it plain with a scoop of creamy vanilla ice cream. However you choose to serve it, I think you’ll agree this chocolate pound cake is the best ever.
HOW TO KNOW WHEN YOUR POUND CAKE IS BAKED
There’s nothing worse than wasting a bunch of ingredients and taking time out of your busy day to bake a cake that turns out dry and crumbly. Keep your eye on the oven bakers. It is worth noting that this cake bakes low and slow at 325 degrees for almost an hour so you’ll have time to lick the bowl and do the dishes while you wait. Be sure to check on your cake about halfway though the baking time. It should rise in the center and may leave a crack along the top. Not to worry…this is a good thing. If the edges of your cake are looking dark, tent then top of the loaf with a large piece of aluminum foil, being careful not to let the foil touch the cake. Continue baking until a toothpick inserted into the center of the cake comes out with no bits of wet batter. A few crumbs remaining is perfect! Do not over bake the cake as you will loose all the moist and tender deliciousness that makes this pound cake so unbelievably good.
HOW TO STORE CHOCOLATE POUND CAKE
If you can believe it, this pound cake is actually more delicious the day after it’s made so keep that in mind before you polish off the last slice. Because it stays tender and moist it makes a great recipe to bake ahead for any occasion. To store left over slices, simply wrap the unglazed cake in a double layer of plastic wrap and store in a cool, dry place. Do not refrigerate the cake as this will dry it out.
And there you have it chocolate lovers. The very best chocolate pound cake. I may be a little biased but I hope you’ll bake this cake and let me know what you think. I’ll meet you back here next time with a recipe for some seriously delicious pumpkin whoopie pies. Whoop whoop!!
Prep Time: 20 min
Cook Time: 55-60
Total Time: 17 min
Yield: 1 9 x 5″ loaf
Look no further for the very best chocolate pound cake. This decadently delicious cake bakes up perfectly moist and full of rich chocolate flavor. It’s a chocolate lover’s dream come true!
INGREDIENT’S
For Cake
- 1 cup all-purpose flour (125 g)
- ¾ cup Dutch-processed cocoa (65 g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup buttermilk, at room temperature
- 1 teaspoon instant coffee or ground espresso powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- For Glaze
- 1/2 cup heavy cream
- 1/2 cup dark or bittersweet chocolate chips
- 1 tsp vegetable oil
INSTRUCTIONS:
For Cake
Adjust oven rack to lower-middle position and preheat oven to 325˚ F.
Lightly grease a 9 x 5” loaf pan. Line the bottom and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking.
Sift flour, cocoa, baking powder and salt into a medium bowl. Sift a second time. Set aside.
Dissolve the instant coffee in the buttermilk. Set aside.
Add butter to the bowl of a standing mixer and mix on medium for 3-4 minutes. Scrape down sides. Next, gradually add sugar to the butter and mix for 4-5 minutes until light and fluffy. Scrape down the sides.
Add one egg at a time to the mixer (wait until the egg is combined before adding the next, about 20 seconds). Scrape down the sides, at least 2 times during the egg adding step.
Add vanilla and buttermilk-coffee mixture and mix until combined.
Turn down the mixer speed to low and add the dry ingredients, one third at a time. Mix until just combined. Once combined, remove bowl from standing mixer and give one final turn of the bowl to make sure all ingredients are incorporated.
Pour batter into the greased loaf pan. Put in the oven for 50-55 minutes. Check to make sure the cake is finished by sticking a toothpick in the center. The toothpick should come out clean and with a few crumbs clinging to it. Let cool in pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let it continue to cool on a wire rack for 1 hour before glazing.
For Glaze
Heat heavy cream over medium low heat until it begins to simmer and bubbles form at the edges of the pan. Remove from heat and pour over the chocolate chips in a medium bowl.
Let sit for 5 minutes and then add the teaspoon of vegetable oil and whisk until smooth and shiny. Allow to cool slightly. Pour glaze over the top of the cake. Slice and serve.
NOTES:
Cake may be frozen before glazing.
Store tightly covered at room temperature for up to 3 days.