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chocolate pound cake with chocolate ganache frosting on a plate with a bite taken out on a marble counter.

Chocolate Pound Cake with Chocolate Frosting

Mimi Council
This is the best chocolate pound cake with chocolate ganache! Rich, buttery, and dense, this chocolate loaf cake recipe will satisfy your chocolate craving every single time!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 521 kcal

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

Tips
  • 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.
High Altitude — Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 521kcalCarbohydrates: 71gProtein: 8gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 118mgSodium: 217mgPotassium: 234mgFiber: 2gSugar: 49gVitamin A: 688IUVitamin C: 0.2mgCalcium: 93mgIron: 1mg
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