Chocolate Pound Cake With Chocolate Frosting
Dense, moist, and buttery, this Chocolate Pound Cake With Chocolate Frosting will satisfy your chocolate carving! This chocolate loaf cake recipe is topped with chocolate ganache for a rich and decadent chocolate snack cake.
If you love chocolate cake as much as I do, check out some of my other favorites like Eggless Chocolate Carrot Cake, Small Batch Chocolate Cake With Sourdough Discard, Avocado Oil Chocolate Cake, or Chocolate Cupcakes Without a Mixer.
A Quick Look At The Recipe
- Recipe Name: Chocolate Pound Cake with Chocolate Frosting
- Ready In: 2 hours 15 minutes
- Makes: 1 loaf cake (about 8 servings)
- Main Ingredients: salted butter, cane sugar, cake flour, Dutch cocoa powder
- Flavor Profile: rich chocolate
- Dietary Info: no seed oils
- Difficulty: Easy!
- Why You’ll Love It: the ultimate chocolate snack cake with perfect texture
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Why You’ll Love This Recipe
- Double Chocolate: This chocolate pound cake with chocolate frosting has double the chocolate! Not only is this chocolate loaf cake recipe rich and decadent, but I top it with a simple chocolate ganache for a double chocolate dessert experience.
- Pound Cake: Pound cake is my favorite kind of cake because it’s buttery, dense, and has a perfect crumb. This chocolate loaf cake recipe is my classic chocolate pound cake. So, if you like my Traditional Butter Pound Cake Loaf, then you’ll love this as it’s a chocolate version!
- Loaf Cake: I bake this chocolate pound cake with chocolate ganache in a 1-pound loaf pan. That makes this cake super simple! But, if you want to bake this in a bundt pan you can do that as well. You’ll just have to double the recipe and bake it for at least half an hour longer.
- Organic Cake: I love using organic ingredients when I bake cakes at home as I can feel good about indulging in a sweet moment.
Pound cakes were incredibly popular at my bakery and this was one we served often. This rich chocolate cake is dense and sweet with a creamy chocolate ganache frosting on top.
If you are looking for more customer favorites from my bake shop, check out some other recipes like Best Meyer Lemon Pound Cake, Salted Caramel Cake With Buttercream Frosting, Caramel Chocolate Chip Cookies with Homemade Caramel, or Cookie Dough Layer Cake.
Ingredients
- Butter: Butter is super important in pound cakes because they are mainly butter, so be sure to use a high quality butter you like. Always choose a sweet cream butter with ~80% butterfat for the best results. Check out Best Salted Butter for Baking for more info and testing results with different kinds of butter for cake!
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Cake Flour: I use my Homemade Organic Cake Flour, store bought also works.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate cake.
- Milk: Be sure to use whole milk.
- Dark Chocolate: You'll need dark chocolate for the ganache frosting. You can use organic dark chocolate chips (for ease) so you don't have to chop chocolate, as long as they do not have stabilizers in them. If you're chopping a dark chocolate bar, just be sure the pieces are uniform so it melts evenly.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Chocolate Pound Cake with Chocolate Frosting
- Always weigh ingredients for the best results.
- Make sure your butter is soft. This is key for this recipe! I prefer to let butter sit out on the counter to soften naturally.
- Make sure your eggs and milk are room temperature. This is important when making a butter based cake. Having room temperature eggs and milk will prevent the butter from seizing up. This will ensure your batter is smooth and has the best crumb when the cake is finished.
- I use dark chocolate for the ganache frosting. But, you can use semi sweet or milk chocolate if you prefer.
- Be sure to store this in an airtight container so it doesn't dry out and in the fridge because it has a chocolate ganache frosting.
How to Make Chocolate Pound Cake with Chocolate Frosting
- To make the frosting: In a heatproof bowl, add the chocolate chips.
- Melt the chocolate over a double boiler and slowly add in the cream while stirring to combine completely. Alternatively, add the chocolate and cream to a bowl and microwave for 30 second intervals, stirring between each one to prevent burning, until completely melted. Set aside.
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add the eggs and milk and mix on low until combined, scrape the sides of the bowl to mix in any chunks of butter and sugar that are sticking to the sides.
- Add the cake flour, cocoa, and salt in that order, and mix on low until combined into a smooth batter.
- Transfer the bater into the prepared pan.
- Bake for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions). Allow to cool completely in the cake pan.
- Spread the ganache over the top of the cake. Then cut into slices and it's ready to enjoy!
Recipe FAQ’s
Room temperature butter, eggs, and milk are key. With so few ingredients, every single one matters a lot to get that perfect texture. And, I believe that pound cake should not have an leavening agent because it should be dense.
Yes, pound cake is a perfect cake to bake ahead of time. I actually prefer to make pound cake the night before, allow it to cool in the pan overnight. Then I frost it in the morning.
Because this pound cake is made with a chocolate ganache frosting, it needs to be stored in the fridge.
A pound cake is a dense butter cake usually made without leavening agents. Pound cakes are usually made in loaf pans or bundt pans. A bundt cake is just the shape of the cake pan that is used. Bundt cakes can be any kind of cake whether it's pound cake, sponge cake, angel food cake, you can use a bundt cake pan for any kind of cake.
I believe pound cakes are best made in a loaf pan or a bundt pan. You can make this chocolate pound cake in a bundt pan (you'll need to double the recipe and also bake it about a half hour longer).
More Loaf Cake Recipes
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Chocolate Pound Cake with Chocolate Frosting
Equipment
- Digital Food Scale
- Stand Mixer
- 1-pound Loaf Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
Ingredients
Frosting
- 113 grams dark chocolate chips
- 113 grams heavy whipping cream
Batter
- 113 grams salted butter (softened)
- 340 grams cane sugar
- 1 ½ teaspoons vanilla extract
- 3 large eggs (room temperature)
- ½ cup milk (room temperature)
- 189 grams cake flour
- 28 grams Dutch cocoa powder (sifted)
- ¼ teaspoon fine sea salt
Instructions
- To make the frosting: In a heatproof bowl, add the chocolate chips. Melt the chocolate over a double boiler and slowly add in the cream while stirring to combine completely. Alternatively, add the chocolate and cream to a bowl and microwave for 30 second intervals, stirring between each one to prevent burning, until completely melted.
- Allow the ganache to chill for an hour or two at room temperature before using. This is why I like to make it before the cake.
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and milk and mix on low until combined, scrape the sides of the bowl to mix in any chunks of butter and sugar that are sticking to the sides.
- Add the cake flour, cocoa, and salt in that order, and mix on low until combined into a smooth batter. Transfer the bater into the prepared pan.
- Bake for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pan.
- Store in airtight container in the fridge for up to 5 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft. This is key for this recipe! I prefer to let butter sit out on the counter to soften naturally.
- Make sure your eggs and milk are room temperature. This is important when making a butter based cake. Having room temperature eggs and milk will prevent the butter from seizing up. This will ensure your batter is smooth and has the best crumb when the cake is finished.
- I use dark chocolate for the ganache frosting. But, you can use semi sweet or milk chocolate if you prefer.
- Be sure to store this in an airtight container so it doesn't dry out and in the fridge because it has a chocolate ganache frosting.
Nutrition
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This chocolate cake was always popular at my bakery and I still make it all the time!