The Best Chocolate Pound Cake
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Dense, moist, and buttery, this is the best Chocolate Pound Cake that 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 pound cake as much as I do, be sure to check out my Traditional Butter Pound Cake, Chocolate Donut Pound Cake, or my Toasted Coconut Bundt Cake.
Table of Contents
Pound cake is my favorite cake ever! This chocolate loaf cake recipe makes a dense and sweet pound cake that’s loaded with chocolate! If you’re a chocolate lover, then you will simply adore this Chocolate Pound Cake recipe. I recommend having a big glass of milk with this one!
Why You’ll Love This Recipe
Double Chocolate: This chocolate pound cake with chocolate ganache 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, 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.
Ingredients
Simply Organic Vanilla Extract
NuNaturals Organic Dutch Cocoa Powder
Nuts.com Organic Dark Chocolate Chips
Organic Valley Heavy Whipping Cream
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spread the ganache over the top of the cake.
Baker's Tips
- 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.
FAQ’s
Yes, but if you do, then add in 1/4 teaspoon of salt to the recipe.
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.
Craving More?
The Best Chocolate Pound Cake
Ingredients
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
Frosting
- 113 grams dark chocolate chips
- 113 grams heavy whipping cream
Instructions
- 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.
- 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.
- Spread the ganache over the top of the cake.
- Store in airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
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