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!
It tastes like a cross between a piece of 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.
- 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 be 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.
- Butter: I use salted butter in this recipe.
- Granulated sugar: Granulated sugar helps to provide sweetness and structure in the cake.
- Brown sugar: Light brown sugar or dark brown sugar will work in this recipe.
- Vanilla extract: Vanilla extract helps to enhance the chocolate flavor in the cake.
- 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.
- Salt: Salt helps to enhance the flavor in the cake so that it doesn’t taste flat.
- 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
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, and bake.
- I recommend using Dutch-processed cocoa powder in this recipe. I used Hershey’s Special Dark Cocoa in the loaf pictured here.
- However, you can use unsweetened cocoa powder if you prefer. The pound cake won’t be as dark with unsweetened cocoa powder.
- 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.
- Don’t overbake the cake! For this cake, you’re looking for a few fudgy crumbs on the toothpick, not a clean toothpick.
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.
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
- 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 flour¹
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- Preheat oven to 325 F. Grease and flour a 9×5-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.
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