Chocolate Pound Cake

This easy chocolate pound cake recipe is full of rich chocolate flavors, perfectly moist, and simply delicious. Prepared with just a few basic ingredients, this chocolate pound cake is a recipe to have on hands when a chocolate craving hits.

We all need a basic chocolate loaf recipe we can trust. Unlike a chocolate cake or a chocolate fondant cake, this chocolate pound cake is prepared in a loaf pan and bakes up nicely without effort. Buttery rich, both moist and dense in texture, we love that it holds its shape perfectly when slicing. Bring it to a birthday party, serve it along with a cup of coffee, or simply grab a slice on the go for breakfast. There are so many ways to enjoy this decadent chocolate pound cake, you will never run out of options.

An easy chocolate pound cake recipe

• A few basic ingredients ✔
• Full of chocolate flavors ✔
• Rich and buttery ✔
• Tender and moist ✔
• Easy to slice and bring everywhere ✔

The chocolate pound cake ingredients

A classic pound cake usually calls for equal amount of flour, butter, eggs and sugar. This chocolate version is slightly different, but with great amounts of butter and sugar, that makes the loaf rich and generous. Here’s what you need to make a chocolate pound cake:

• All-purpose flour. I use all-purpose flour for this recipe and sift it twice to make it very thin.
• Unsweetened cocoa powder. For best results, make sure your cocoa powder is unsweetened, and as for the flour sift it twice before using. I usually sift them together.
• Baking powder. It’s the ingredient that will make your cake rise and puff up when baking.
• Salt. A pinch of salt helps balance the sweetness of the cake and enhance the chocolate flavors.

• Butter. Because the recipe calls for salt already, I recommend unsalted butter, softened at room temperature. Note that the recipe is buttery-rich, an essential part of any pound cake recipe.
• Sugar. Granulated sugar brings the perfect amount of sweetness and texture to the recipe. Do not substitute with any other sugar, it would impact the final outcome of the loaf.
• Eggs. Like for any baking recipe, try to bring your eggs to room temperature before using for best results. Add them one at a time, and mix well before adding the next one.
• Buttermilk. It brings the perfect balance of tanginess and makes the cake ultra moist. A key ingredient to this chocolate pound cake!

Optional. I like to add a splash of vanilla extract. Also, although this is totally optional, I encourage you to use coffee granules (or espresso powder) dissolved in boiling water. Coffee helps to enhance the chocolate flavors, and I swear your chocolate cake will not taste like coffee!

How to make sure it is really moist?

There are a couple of rules to remember to ensure this cake bakes up evenly, with a dense, moist and tender crumb. If the pound cake is under-baked the center will be runny, if over-baked it will end up dry and crumbly.

1. Allow the cake to bake low and slow. This means you need to make sure the oven is set up to 325°F/160°C (NOT 350°F/180°C).
2. Monitor the baking time. Each oven is different, and the baking time can vary a little from one oven to another. If you check halfway through, the cake will have puffed up. This is totally normal.
3. If the edge are browning a little, tent the cake with a piece of aluminum foil, avoiding to make contact with the cake.
4. Insert a sharp knife or a toothpick to the center to check if the cake is done. If it comes out clean, it’s ready.
5. Do not over-bake, or you will loose the moist center and the cake will turn out dry.
6. Let the pound cake cool completely, wrap it in plastic film overnight and enjoy the day after for a perfect moist bite.

What to serve with chocolate pound cake?

Make your chocolate pound cake even more delicious by serving it with a side of whipped cream and a few fresh raspberries. This is my favorite way to enjoy it. Whipped cream could also be replaced with vanilla ice cream, yogurt or a classic creme anglaise (vanilla custard sauce).

And to all chocolate lovers out there, it doesn’t hurt to add an extra layer of chocolate. Simply top the cooled chocolate pound cake with this simple chocolate icing on top, let set, and it’s ready!

How to store this chocolate pound cake?

Believe it or not but I usually find that this chocolate pound cake tastes better the day after baking. I recommend letting it cool at room temperature, then wrap it in plastic film and leave it on the counter overnight. It’s the key to a perfectly moist crumb. Stored as instructed, the cake will keep for up to 3 days. Do not place it in the refrigerator or it will dry out.

More decadent chocolate desserts:

• Perfect Chocolate Pancakes
• Best Ever Double Chocolate Chip Cookies + these Fudgy Brownie Cookies (I cannot choose between both recipes, they are my favorites!)
• Best Homemade Hot Chocolate
• French Chocolate Cake

Other loaf and pound cake recipes to try:

• Best Ever Buttermilk Banana Bread (ultra moist!)
• Lemon Olive Oil Loaf Cake
• Lemon Poppy Seed Loaf

Chocolate Pound Cake

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• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Desserts

This easy chocolate pound cake recipe is full of rich chocolate flavors, perfectly moist, and simply delicious.

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Ingredients

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• 1 cup (120g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup (80 ml) buttermilk*
• 1 teaspoon instant coffee granules**
• 2 sticks (230g) unsalted butter, softened at room temperature
• 1 cup (200g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract (optional)

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Instructions

1. Preheat the oven to 325°F (160°C). Lightly grease a 9 x 5” (23×13 cm) loaf pan. Line the long and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking.
2. Before you start, dissolve the coffee granules with 1 teaspoon boiling water, and prepare the buttermilk as instructed*.
3. Sift flour, cocoa powder, baking powder and salt into a medium bowl. Sift a second time. Set aside.
4. Add butter to the bowl of a standing mixer (or in a large bowl using a hand mixer) and beat on medium speed for 3-4 minutes, until creamy, scraping down the sides as needed. Gradually add sugar to the butter and mix for 4-5 minutes until light and fluffy, scraping down the sides.
5. Add the eggs, one at a time mixing until combined before adding the next one. Pour in the coffee, buttermilk, vanilla, and mix until combined.
6. Turn down the mixer speed to low and add the dry ingredients, one third at a time. Mix until just combined.
7. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes. Then, using the parchment paper, lift the cake out of the pan and place on a rack to cool completely.

Notes

* For homemade buttermilk, add 1 teaspoon lemon juice to a measuring cup. Cover with milk until you reach the ⅓ cup (80 ml) level, stir, and set aside for 5 minutes. Stir again, and use. Pro tip: you can replace buttermilk with whole milk, heavy liquid cream or sour cream.

** You can also use ground espresso powder instead.

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