Cakelovers, rejoice! This chocolate pound cake is moist, tender, and brimming with rich chocolate flavor.
And a sleek chocolate ganache covers every inch. It’s everything a chocolate enthusiast could ask for.
I love this chocolate pound cake. It’s a fudgy dream and a delicious dessert or an accompaniment for your morning coffee.
But the best part? It is SO easy to make!
Simplicity meets elegance in this cake, making it a must-try for any occasion. I promise this chocolate pound cake won’t disappoint.
Chocolate Pound Cake
Are you in the mood for a simple yet impressive dessert? Look no further than this homemade pound cake.
It strikes a perfect balance – dense but moist and richly chocolatey.
And since you bake it in a bundt pan, it delivers an appealing presentation. Then, you top it with a lush layer of chocolate ganache.
This cake combines taste and looks without the fuss.
Enjoying decadence has never been this easy! Let’s go.
What’s The Difference Between a Pound Cake and a Bundt Cake?
A Bundt cake gets its name from the Bundt pan it bakes in, distinguished by its ring shape. Any cake recipe can be a Bundt cake if you bake it in this pan.
A pound cake gets its name from its traditional recipe, which uses a pound of each principal ingredient.
It’s distinctively denser than most cakes. Yet, even with its denseness, a well-made pound cake remains tender and moist.
So, while you can bake a pound cake in a Bundt pan, not every cake baked in such a pan is a pound cake.
Ingredients
Ready to bake the ultimate chocolate pound cake? Here’s what you’ll need:
For the cake:
- All-purpose Flour- This is the foundation of your cake, providing structure and texture. Measure it accurately for best results.
- Dutch-Processed Cocoa Powder- Enhances the depth and richness of the cake’s chocolate flavor. Use a quality brand like Ghirardelli or Guittard.
- Baking Powder- As a leavening agent, it helps the cake rise, giving it volume.
- Butter- Use a high-quality brand like Land O Lakes or Kerrygold to elevate your cake’s overall flavor.
- Granulated Sugar- To sweeten the cake.
- Eggs- Use large, room-temperature eggs. They incorporate more easily into the batter.
- Buttermilk- Adds a touch of tanginess and makes the pound cake extra moist and tender.
- Espresso Powder in Hot Water- Don’t skip this! Coffee enhances and deepens the chocolate flavor in the cake, making every bite even more decadent.
- Vanilla Extract- It enhances the overall flavor of the cake and adds a layer of aromatic sweetness.
- Salt- A pinch is enough to amplify and balance the sweet and chocolatey flavors of the cake.
For the ganache:
- Heavy Cream- Heat and pour it over chocolate pieces to create a creamy, luxurious ganache texture.
- Semisweet Chocolate- A balanced chocolate, not too sweet nor too bitter. It provides depth and richness to the ganache. You can use dark or milk chocolate, though.
How to Make Chocolate Pound Cake
1. Prep the oven and bundt pan. Preheat the oven to 325 degrees Fahrenheit- pound cakes need a lower temperature to bake evenly.
Grease the bundt pan thoroughly. Sprinkle it with cocoa powder and shake off the excess. This will make for an easy cake release.
2. Combine the dry ingredients. Sift together your flour, cocoa powder, baking powder, and salt. Sifting the dry ingredients first prevents a lumpy batter.
3. Cream the butter and sugar. Use an electric mixer to beat the softened butter and sugar for about 3-5 minutes.
The mixture should be light, airy, and pale in color.
This process (creaming) introduces air into the batter. This helps give baked goods a delicate crumb.
4. Beat in the eggs and vanilla. Add eggs one at a time, ensuring each one is well incorporated before adding the next. Stir in the vanilla extract.
5. Combine all the remaining ingredients. Add the flour mixture to the creamed mixture in thirds, alternating with the buttermilk and espresso mix.
You want to start and end with the flour mixture. Be careful not to overmix the batter.
Also, be sure to scrape down the sides of your mixing bowl as you go. This guarantees a consistent, well-combined batter.
6. Bake. Pour the batter into the bundt pan and bake for 60-70 minutes.
You know it’s ready when an inserted toothpick comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 25 minutes. Then, invert it onto a serving plate to cool.
7. Make the ganache. Microwave heavy cream on high for 1-2 minutes or until it simmers.
Mix in the chopped chocolate and let the mixture sit for about 3-5 minutes. Let the heat from the cream melt the chocolate.
Stir with a spatula until the chocolate melts and incorporates into the cream.
8. Plate and enjoy. Drizzle or spread the ganache over the cake.
Slice, serve, and enjoy!
Tips for the Best Pound Cake
Here’s the scoop on mastering chocolate pound cake.
- Grease the pan well. Bundt pans can be a baker’s nemesis with their intricate creases. Spray with cooking spray, getting into every corner and curve.
- Prevent white streaks on your cake. Use cocoa powder instead of flour to “flour” the bundt pan. This prevents sticking and ensures no unsightly white marks on your chocolate cake.
- Measure the flour accurately. An overload of flour can be the culprit behind a disappointingly dry cake. Use a food scale or the spoon and level method.
- Use room-temperature ingredients. Cold butter, buttermilk, and eggs won’t mesh well with the rest of the ingredients. Take out these ingredients 30 minutes ahead of time.
- Do NOT skip the espresso. Coffee amplifies the richness of chocolate. Don’t worry; your cake won’t taste like coffee.
- Don’t over-mix the batter. Overworking the batter can lead to gluten overdevelopment. And you’re left with a cake as tough as a brick.
- Let the cake cool in the pan. This helps it retain its shape. Transferring to a wire rack ensures it doesn’t become soggy from condensed steam.
- No bundt pan? No problem. You can adapt this recipe to fit two 8-inch cakes, three 6-inch ones, or even a 9×5-inch loaf. Just adjust the baking time accordingly.
- Bake at 325 Fahrenheit. Many cakes bake at a standard 350 degrees Fahrenheit. But pound cakes, with their high-fat content, require a more moderate heat.
- Other topping suggestions: powdered sugar, vanilla glaze, or whipped cream with fresh berries. Or, for an indulgent dessert, top your slice with vanilla ice cream.
- Variations: Add chocolate chips or chunks to the batter for extra chocolatey bites. Or, for a touch of crunch, fold in some chopped nuts.
How to Store & Freeze
Storing chocolate pound cake is a piece of cake. Here’s how to ensure it stays as tasty as day one.
How to Store
Allow the cake to cool completely. Then, store it in a cake carrier at room temperature for up to 5 days. There’s no need to refrigerate.
No cake carrier? Wrap the cake or its slices in two layers of plastic wrap. Or, store the slices in an airtight container.
How to Freeze
Again, allow the cake to cool completely. Then, wrap it (the entire cake or individual slices) in two layers of plastic wrap.
Set it in the freezer, where it will stay fresh for up to 2 months.
When you want to eat it, thaw it in the fridge until it reaches room temperature.
Note: It’s okay to freeze the cake whether or not it has the ganache frosting.
Chocolate Pound Cake (Old-Fashioned Recipe)
16
servings20
minutes1
hour10
minutes379
kcalIngredients
2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder, unsweetened
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups butter, softened
3 cups granulated sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk
2 teaspoons espresso powder in 1/4 cup hot water
- For the ganache:
1 cup heavy cream
8 ounces semisweet chocolate, chopped
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-inch Bundt pan.
- Sift the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- In a separate large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix the flour mixture in thirds, alternating with the buttermilk and espresso mix, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Make the ganache while the cake is baking. Pour heavy cream into a large microwave-safe bowl. Microwave on high for 1-2 minutes or until it begins to simmer.
- Add the chopped chocolate. Allow the mixture to sit for about 3-5 minutes. The heat from the cream can melt the chocolate. Stir with a spatula until smooth and glossy. Cool slightly.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes. Invert it onto a wire rack to cool completely. Drizzle or spread the ganache over the cake.
- Slice, serve, and enjoy!
Notes
- Testing for doneness: Every oven is different. Start checking the cake a bit earlier than the suggested time. The cake is ready when a toothpick is clean or has a few moist crumbs attached.
