Dreamy Heavenly Chocolate Pound Cake Recipe: Pure Bliss in Bites

Decadent chocolate pound cake whispers pure indulgence with its rich, velvety chocolate pound cake texture that melts effortlessly on your tongue.

Every slice promises a luxurious journey through deep, robust cocoa flavors.

Dense and moist, this cake stands as a testament to classic baking techniques.

The crumb promises a tender, soft experience that chocolate lovers crave intensely.

Carefully selected ingredients blend seamlessly to create a dessert that feels both nostalgic and elegant.

Butter, premium cocoa, and carefully measured flour transform into a sublime treat that beckons from the kitchen.

Let this chocolate pound cake become the star of your next gathering, tempting everyone with its irresistible allure.

How to Make a Classic Chocolate Pound Cake

• Warm Up the Oven

Blast your oven to a toasty 325F and give your baking pan a quick butter and flour massage to prevent sticking.

• Whip Butter and Sugar

Grab your mixer and beat butter and sugar until they transform into a fluffy cloud of deliciousness, dancing together for about 3-5 minutes.

• Introduce Eggs and Vanilla

Drop eggs one by one into the buttery mixture, letting each settle in comfortably. Splash in vanilla for an extra flavor kick.

• Combine Dry Magic

In a separate bowl, swirl together flour, cocoa powder, baking powder, and salt until they become best friends.

• Create Cake Harmony

Slowly weave dry ingredients and milk into your base, taking turns like a graceful dance. Mix until everything just barely comes together.

• Optional Chocolate Boost

If you’re feeling adventurous, sprinkle in chocolate chips for surprise bursts of sweetness.

• Bake to Perfection

Pour batter into your prepared pan and slide it into the oven. Bake for 60-70 minutes until a toothpick reveals just a few moist crumbs.

• Cooling Ceremony

Let the cake rest in its pan for 10-15 minutes, then transfer to a wire rack for complete cooling.

• Ganache Glory (Optional)

Warm cream and pour over chocolate chips. Let them mingle, then stir until silky smooth. Drizzle over your masterpiece.

• Slice and Celebrate

Cut a generous slice and savor every rich, chocolatey moment!

Variations for a Better Chocolate Pound Cake Experience

• Expert Baking Secrets
• Add an extra tablespoon of sour cream to ensure an incredibly moist, tender cake texture that melts in your mouth.
• Use high-quality Dutch-processed cocoa powder for a deeper, richer chocolate flavor that elevates the entire dessert experience.
• Swap regular flour with a 1: 1 gluten-free baking blend to make this cake accessible for those with wheat sensitivities without compromising taste.
• Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 4 days, or freeze for 3 months to enjoy later – perfect for stress-free entertaining.
• Dust with powdered sugar, serve with fresh raspberries, or add a scoop of vanilla bean ice cream to complement the cake's rich chocolate profile.

How to Serve Chocolate Pound Cake Like a Pro

• Sweet Companion Pairings: Serve alongside a scoop of vanilla bean ice cream or whipped cream for a decadent dessert experience.
• Beverage Buddies: Complement the rich chocolate flavor with a steaming mug of hot coffee, creamy cappuccino, or smooth cold milk for a delightful contrast.
• Fancy Dress-Up: Drizzle warm ganache over each slice, sprinkle with powdered sugar, or top with fresh raspberries and mint leaves to elevate the presentation and add a gourmet touch.
• Breakfast Transformation: Toast a slightly cooled slice and spread with cream cheese or almond butter for a luxurious morning treat that feels like a special indulgence.

Tips to Keep Chocolate Pound Cake Fresh

• Wrap the cake tightly in plastic wrap or aluminum foil, keeping it at room temperature for 3-4 days. Store in a sealed container to maintain moisture and prevent drying out.
• Refrigerate the cake for up to one week. Place in an airtight container to protect its rich chocolate flavor and prevent absorbing other refrigerator odors.
• Slice the cake before freezing for easier portioning. Wrap individual slices in plastic wrap, then place in a freezer bag. Frozen cake stays delicious for up to 3 months. Thaw at room temperature for best texture.
• Warm slightly in the microwave for 10-15 seconds to restore the cake's soft, tender crumb. Add a dollop of whipped cream or a drizzle of fresh ganache to refresh its gourmet appeal.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 65 minutes

Total Time: 1 hour 20 minutes

Calories: 152 kcal

Servings: 12

What Goes Into Chocolate Pound Cake

• Unsalted Butter: Provides rich, velvety texture and depth of flavor, choose high-quality butter for best results.
• Granulated Sugar: Sweetens and helps create a tender crumb, look for fine, pure sugar.
• Eggs: Bind ingredients and add structure, use fresh room-temperature eggs for smoother mixing.
• Vanilla Extract: Enhances chocolate flavor with warm, aromatic notes, opt for pure extract over artificial.
• Sour Cream: Adds moisture and tanginess, ensuring a soft, tender cake texture.

• All-Purpose Flour: Creates cake's foundational structure, use fresh, sifted flour for smooth batter.
• Cocoa Powder: Delivers intense chocolate flavor, Dutch-processed cocoa recommended for deeper color.
• Baking Powder: Helps cake rise and become light, ensure it's fresh and not expired.
• Salt: Balances sweetness and enhances overall flavor profile.

• Chocolate Chips: Adds extra chocolate bursts, dark or semi-sweet chips work best.
• Heavy Cream: Creates silky ganache topping, choose high-fat content cream.
• Chocolate Chips (For Ganache): Melts into smooth, glossy drizzle, select good-quality chocolate.

Baking Tools for a Dense and Rich Chocolate Pound Cake

• Large mixing bowl: Essential for creaming butter and sugar, mixing batter.
• Electric mixer: Helps beat ingredients smoothly and create fluffy texture.
• Whisk: Perfect for combining dry ingredients evenly.
• 9×5-inch loaf pan or bundt pan: Needed for baking the cake's shape.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Spatula: Great for folding chocolate chips and scraping batter.
• Toothpick: Used to check cake doneness.
• Wire cooling rack: Allows cake to cool evenly without getting soggy.
• Small saucepan: Helpful for making optional ganache.

Heavenly Chocolate Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 30 reviews

• Total Time: 1 hour 20 minutes
• Yield: 13 1x

Print Recipe

Pin Recipe

Description

Rich chocolate flavors mingle in this classic chocolate pound cake, creating a dense, moist dessert perfect for afternoon tea or elegant gatherings. Chocolate lovers will savor each deeply satisfying slice that promises pure indulgence with minimal effort.

---

Ingredients

Scale 1x2x3x

• 2 cups (400 grams) granulated sugar
• 1 cup (227 grams or 2 sticks) unsalted butter, softened
• 4 large eggs
• 1 ¾ cups (219 grams) all-purpose flour
• ½ cup (50 grams) unsweetened cocoa powder
• ½ cup (120 ml) whole milk
• ½ cup (120 ml) sour cream
• 2 tsps vanilla extract
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (85 grams) semi-sweet chocolate chips (optional)
• 1 cup (170 grams) semi-sweet chocolate chips
• ½ cup (120 ml) heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation Ritual: Ignite the oven to 325F (165C). Lavishly coat a 9-5-inch loaf pan or bundt pan with grease and flour, ensuring every crevice is protected.
2. Butter Transformation: Whip butter and sugar in a spacious mixing bowl until the mixture achieves a cloud-like, airy consistency, approximately 3-5 minutes of vigorous blending.
3. Egg Integration: Introduce eggs individually, thoroughly incorporating each before adding the next. Infuse vanilla extract, stirring until harmoniously combined.
4. Dry Ingredient Symphony: In a separate vessel, choreograph flour, cocoa powder, baking powder, and salt into a uniform mixture through whisking.
5. Ingredient Fusion: Methodically marry dry ingredients with the butter mixture, weaving in milk and sour cream. Ensure a seamless integration, beginning and concluding with dry ingredients. Mix until just united, avoiding over-manipulation.
6. Chocolate Enhancement: Tenderly fold chocolate chips throughout the batter, creating delightful pockets of molten chocolate.
7. Baking Performance: Transfer the batter into the prepared pan, smoothing the surface with precision. Bake for 60-70 minutes, monitoring until a toothpick emerges with minimal moist crumbs.
8. Cooling Choreography: Allow the cake to rest within the pan for 10-15 minutes, then gracefully transition to a wire rack for complete cooling.
9. Ganache Finale (Optional): Gently warm heavy cream, cascade it over chocolate chips. Pause momentarily, then stir until achieving a glossy, uniform consistency. Elegantly drizzle over the cooled cake.
10. Culinary Celebration: Slice and savor the decadent, rich chocolate pound cake, reveling in its luxurious texture and intense flavor profile.

Notes

• Use room temperature ingredients like eggs and butter to ensure even mixing and a moist, tender crumb. Cold ingredients can lead to uneven baking and a dense, dry cake.
• Adjust cocoa powder quality and type for deeper or milder chocolate flavor. High-quality Dutch-processed cocoa delivers richer, more complex chocolate notes.
• Gently fold dry ingredients and stop mixing once ingredients are just combined. Overmixing develops gluten, resulting in a tough, rubbery cake texture.
• Let chocolate chips sit in warm cream for exactly one minute before stirring to create smooth, glossy ganache without burning or separating the chocolate.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 320
• Sugar: 25 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg