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. This cake is just so good!
My husband described it perfectly when he said that it tastes like a cross between chocolate cake and a brownie. It’s 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.
Chocolate pound cake is delicious as-is, but since it isn’t super sweet, it’s pretty amazing with ice cream or sweetened whipped cream.
How to make chocolate pound cake
Begin by placing chopped chocolate in a heat-proof bowl. Pour boiling water over chocolate, and stir until melted.
Once the chocolate has melted, stir in the cocoa powder. Set aside.
In a large mixing bowl, beat butter and sugars together until well-combined.
Add in the vanilla, and mix in the eggs one at a time.
Stir in the melted chocolate mixture.
Add the flour, baking powder, and salt. Stir just until combined, and don’t overmix.
Pour the batter into the prepared loaf pan, and bake.
Do I have to use Dutch-processed cocoa powder?
I recommend it. I used Hershey’s Special Dark Cocoa in the loaf pictured here.
However, you can use unsweetened cocoa powder if you prefer.
What to serve with chocolate pound cake
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.
How long will it keep?
This cake will keep for about 3 days stored, covered, at room temperature.
More chocolate cake recipes!
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Chocolate Pound Cake
Moist chocolate pound cake recipe
- 2 ounces chopped semisweet baking chocolate
- 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 flour¹
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Preheat oven to 325 F. Grease and flour a 9x5-inch loaf pan. Set aside.
Add chopped chocolate to a heat-proof bowl.
Pour boiling water over chocolate, and stir until melted.
Whisk in cocoa powder until combined. Set aside.
In a large bowl, beat butter and sugars together until well-combined, about 2-3 minutes on medium-high.
Add vanilla, and mix in eggs one at a time until combined, about 2 minutes on medium.
Stir in chocolate mixture.
Add flour, salt, and baking powder. Stir in just until combined. Do not overmix.
Pour batter to prepared pan.
Bake 50-70 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.²
Let cool in pan 10 minutes.
Remove to wire rack, and cool to room temperature before slicing.
- To properly measure the flour, either weigh it or aerate (sift or stir), spoon, and level.
- 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.