Chocolate Pound Cake tastes like a cross between a brownie and a piece of chocolate cake. This rich chocolate cake is so simple but so good!
This cake is just so good! If you’ve ever found yourself torn between wanting a piece of chocolate cake and a brownie, then this is the dessert for you!
Chocolate pound cake is moist and chocolaty and a little dense without being dry or heavy. It also has a light, shiny crust that’s similar to the top of a brownie.
The cake isn’t overly sweet. If you prefer sweeter cakes, check out my ingredient notes to help you adjust the cake to your liking.
“Killer pound cake loved it 5 STARS” – Bill
Ingredient notes and substitutions
- Semisweet baking chocolate: The cake isn’t very sweet. Feel free to use milk baking chocolate instead if you’d like a sweeter cake.
- Boiling water: It’s important that the water is boiling. The boiling water helps to melt the chocolate, and it makes the chocolate flavor stronger.
- Dutch-processed cocoa powder: Dutch-processed cocoa powder helps to give the pound cake its rich color and less-acidic flavor. However, you can use unsweetened cocoa powder if you prefer. The pound cake won’t be as dark with unsweetened cocoa powder.
- Butter: I use salted butter in this recipe.
- Brown sugar: Light brown sugar or dark brown sugar will work in this recipe.
- Eggs: It’s important that the eggs are at room temperature so that they mix in properly.
- All-purpose flour: I haven’t tried using gluten-free flour in this recipe, but a measure-for-measure gf flour should work.
- Baking powder: Since we’re using less-acidic Dutch-processed cocoa powder, this recipe uses baking powder, not baking soda. You can read all about baking soda vs. baking powder here.
How to make chocolate pound cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Begin by placing chopped chocolate in a heat-proof bowl.
Step 2: Pour boiling water over chocolate, and stir until melted.
Step 3: Once the chocolate has melted, stir in the cocoa powder. Set aside.
Step 4: In a large mixing bowl, beat butter and sugars together until well-combined.
Step 5: Add in the vanilla, and mix in the eggs one at a time.
Step 6: Stir in the melted chocolate mixture.
Step 7: Add the flour, baking powder, and salt. Stir just until combined, and don’t overmix.
Step 8: Pour the batter into the prepared loaf pan.
Step 9: Bake.
Recipe Tips!
- Pan prep: It’s important to properly grease and flour the pan for easy release of bread. I like to use baking spray with flour in it, but you can also grease and flour it or use pan release.
- Room temperature ingredients: It’s important to have the butter and eggs at room temperature so that you can properly incorporate all of the ingredients. If you’re in a hurry, check out these tips for softening butter.
- Baking: Don’t overbake the cake! For this cake, you’re looking for a few fudgy crumbs on the toothpick, not a clean toothpick.
- Freezing: You can freeze the entire loaf or slices of the baked cake. I like to freeze leftover slices and grab one out when I want a quick dessert.
Serving suggestions
This pound cake pairs really well with ice cream or sweetened whipped cream. My favorite way to top it is with sweetened whipped cream and fresh strawberries.
You can also top the cake with chocolate ganache for a super decadent treat.
Storage
This cake should be stored in an airtight container. It will keep for about 3 days when properly stored at room temperature.
More chocolate cake recipes!
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Chocolate Pound Cake
Ingredients
- 2 ounces semisweet baking chocolate chopped
- 2/3 cup boiling water
- 1/2 cup Dutch-processed cocoa powder
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 teaspoons vanilla extract
- 5 large eggs at room temperature
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 325 F. Grease and flour a 9×5-inch loaf pan. Set aside.
- Add chopped chocolate to a heat-proof bowl.2 ounces semisweet baking chocolate
- Pour boiling water over chocolate, and stir until melted.2/3 cup boiling water
- Whisk in cocoa powder until combined. Set aside.1/2 cup Dutch-processed cocoa powder
- In a large bowl, beat butter and sugars together until well-combined, about 2-3 minutes on medium-high.1 cup butter, 1 cup granulated sugar, 1/2 cup brown sugar
- Add vanilla, and mix in eggs one at a time until combined, about 2 minutes on medium.2 teaspoons vanilla extract, 5 large eggs
- Stir in chocolate mixture.
- Add flour, salt, and baking powder. Stir in just until combined. Do not overmix.1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder
- Pour batter to prepared pan.
- Bake 50-60 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
- Let cool in pan 10 minutes.
- Remove to wire rack, and cool to room temperature before slicing.
Notes
- Flour: To properly measure the flour, either weigh it or aerate (sift or stir), spoon, and level.
- Checking for doneness: The toothpick should have a just a few fudgy crumbs – similar to what you look for when baking brownies. Wet batter means that it needs to bake longer.
- Nutrition values are estimates.
Nutrition
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Originally published /6/19. This post is regularly updated.
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Comments & Reviews
Pokemon Fan says
This is the best chocolate pound cake ever!
Kate says
Thank you so much!
Bill says
Killer pound cake loved it 5 STARS
Kate says
Thank you so much! I’m glad you liked it! =)
Linda says
I made this for a coworker’s birthday. It was one of the best cakes I have made. Everyone wanted the recipe.
Kate says
Thank you! I’m so glad that it was a hit. Thanks for commenting! =)