Slices of chocolate pound cake topped with strawberries and whipped cream

Chocolate Pound Cake

Moist chocolate pound cake recipe
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 302kcal
Author I Heart Eating


  • 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.


  1. To properly measure the flour, either weigh it or aerate (sift or stir), spoon, and level. 
  2. 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. 
  3. Nutrition values are estimates. 


Serving: 1serving | Calories: 302kcal | Carbohydrates: 29g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 357mg | Potassium: 139mg | Fiber: 1g | Sugar: 18g | Vitamin A: 570IU | Calcium: 31mg | Iron: 1.6mg