This easy-to-make Chocolate Pound Cake from scratch is deliciously moist, rich, and the perfect dessert for all chocolate lovers. And it's topped with a chocolate glaze that makes each and every bite just melt in your mouth. You'll be licking your plate to get every last crumb!
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Heavenly Pound Cakes
Pound cakes are so easy to make, rich and dense with tons of flavor, and always popular, no matter what the season. Make grilled pound cake in summer, apple cider pound cake in the fall, pecan pie pound cake for the holidays, and this chocolate pound cake with tons of rich chocolate flavor all year long.
Whatever version you choose, the decadent, rich, melt-in-your-mouth texture of these moist cakes will certainly satisfy your sweet tooth.
Why You'll Love This Chocolate Pound Cake Recipe
Chocoholic: Are you a chocoholic? If you're anything like me, there isn't enough chocolate in this world to satisfy you. But, this chocolate pound cake sure does a great job of satisfying my chocolate cravings.
Easiest Cake: Bundt cakes are one of the easiest cakes to make. Once baked, they can be served as is, sprinkled with powdered sugar, topped with fruit, covered in icing, or drizzled with a rich chocolate glaze.
Better from Scratch: Making an old fashioned chocolate pound cake from scratch is so much better than using a cake mix. Why? Because cake mixes have mystery ingredients, stabilizers, artificial colors, and artificial flavors. With this chocolate pound cake from scratch recipe, you'll have a rich, dark chocolate pound cake with wholesome ingredients and plenty of deep chocolate flavor.
Any Occasion Dessert: Honestly, this homemade chocolate pound cake is so good that it will become your new family favorite. It's great for every day and delicious enough for Valentine's Day, Easter, Mother's Day, Father's Day, or even Christmas. Just add some seasonal sprinkles and make it perfect for any time of year.
Just look at all that deliciously moist chocolate cake covered with a thick chocolate glaze! Yep, there's no question for us chocoholics, a chocolate pound cake with chocolate glaze is a must!
Ingredients
Here's what you'll need to make this chocolate bundt pound cake. The exact measurements are in the printable recipe card below.
For the cake:
- Unsweetened baking chocolate - do not use cocoa powder
- Instant coffee granules
- Water
- White granulated sugar
- All-purpose flour
- Baking soda
- Baking powder
- Butter
- Large eggs
- Vanilla extract
For the chocolate glaze:
- Unsweetened baking chocolate, chopped
- Butter
- Vanilla extract
- Powdered sugar
- Water
How to Make Chocolate Pound Cake
It's always important to gather ingredients before beginning. This will eliminate any last-minute running to the store for something you didn't have on hand.
Here are some photos and the steps for making the cake and glaze:
Prepare the chocolate-coffee mixture
- Pour instant coffee granules into a small bowl hot water. Let them dissolve.
- Chop chocolate, add it to the hot coffee, and stir until melted. Set aside to cool slightly.
While the chocolate coffee mixture is cooling, preheat the oven to 325°F. Also, grease the bundt pan with shortening or butter and dust it with flour or cocoa powder. Tap out the excess flour or cocoa powder so there is only a thin, even coating.
Make the chocolate pound cake batter
- Place butter and sugar in a large bowl of an electric mixer with paddle attachment. For best results, make sure the butter is at room temperature so that the mixture becomes creamy and smooth when beaten.
- Cream butter and sugar mixture well.
- Continue to beat while adding eggs and vanilla extract. I like to beat for at least 3-5 minutes for that extra creamy texture.
- Whisk together the flour, baking soda, and baking powder in a bowl. Turn the mixer to low speed and add a little of the flour mixture.
- Add a little chocolate mixture. Continue alternating until flour and chocolate are completely incorporated.
- Batter is ready to pour into the cake pan.
To bake the cake
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes or until done (when a toothpick or cake tester inserted in the center comes out with a few moist crumbs).
How to make chocolate glaze for pound cake
- Place chopped chocolate and butter in a microwave-safe bowl or measuring cup.
- Melt in the microwave in 30-second increments, stirring in-between, until melted. It usually takes about 1 minute. Pour in vanilla extract.
- Stir in a little powdered sugar.
- Add a little bit of water. Do this alternately with the powdered sugar until both are completely incorporated.
- This is what the glaze consistency should look like. You should be able to drizzle it on easily.
- Drizzle the glaze over the cake after the cake has completely cooled. A hot or warm cake will melt the glaze.
Recipe Tips
- Use High-Quality Ingredients: Opt for premium quality chocolate as it significantly influences the taste and texture of this delicious cake.
- Properly Prepare the Pan: Grease the bundt pan thoroughly and dust it with flour or cocoa powder to ensure easy release of the cake after baking.
- Ensure Room Temperature Ingredients: Allow ingredients like butter and eggs to come to room temperature before incorporating them into the batter. This ensures proper emulsification and a smoother texture.
- Avoid Overmixing: Be cautious not to overmix the batter, as this can lead to a cake with a tough texture. Mix until just combined after each addition of dry ingredients.
- Monitor Baking Time: Keep a close eye on the cake as it bakes. Overbaking can result in a dry cake, so test for doneness with a wooden toothpick inserted into the center—it should come out clean or with a few moist crumbs attached.
- Proper Cooling: Allow the cake to cool in the pan for around 10 to 15 minutes before attempting to remove it to a cooling rack. This helps it set and prevents it from sticking. However, removing it too soon may cause it to break apart, while leaving it for too long may make it stick to the pan.
- Fully Cool Before Glazing: Ensure the cake is completely cooled before applying the glaze. This prevents the glaze from melting and allows it to set properly, enhancing the presentation and texture of the finished cake.
Pro Tip: You might want to, but don't skip the coffee. Coffee is added to make the chocolate flavor even more chocolaty. And, no, you won't taste the coffee either. Any time you are baking and want a more intense chocolate flavor, think about adding a bit of coffee.
Recipe Variations
Check out these mouthwatering combinations for your Homemade Chocolate Pound Cake. Whether you're in the mood for an extra dose of chocolate, a hint of nuttiness, or a refreshing twist of mint, these simple additions will transform your cake into a showstopper dessert that's sure to impress.
- Creamy Chocolate Frosting: Swap out the chocolate glaze for a luscious layer of creamy chocolate frosting, adding a decadent finishing touch to your chocolate bundt cake.
- Powdered Sugar Dusting: For a simpler presentation, omit the glaze altogether and dust the cake with a generous sprinkle of powdered sugar, imparting a delicate sweetness to each slice.
- Chocolate Chocolate Chip Pound Cake: Indulge in an extra-rich chocolate experience by incorporating 1 cup of chocolate chips into the batter, creating an ultra rich chocolate chocolate chip pound cake that's sure to satisfy any chocolate cravings.
- Peanut Butter Chocolate Pound Cake: Fill your moist chocolate pound cake with irresistible peanut butter flavor by substituting ¼ cup of butter with peanut butter and optionally adding 1 cup of peanut butter chips for more nutty goodness.
- Nutty Delight: Kick up the texture and flavor profile of your pound cake by incorporating ½ to 1 cup of chopped almonds, pecans, or walnuts, imparting a delightful nuttiness with every bite.
- Mexican-inspired Sensation: Give this delicious chocolate pound cake a Mexican-inspired twist by incorporating 1 teaspoon of ground cinnamon into the batter, infusing your pound cake with the warm flavors of traditional Mexican cuisine.
How to Serve Chocolate Pound Cake
These serving suggestions for Homemade Chocolate Pound Cake complement its rich, moist texture and chocolate flavor. Whether you're seeking something simple or something creative, these ideas will make this classic pound cake recipe a standout.
- Whipped Cream and Berries: Add a touch of freshness by serving each slice with a dollop of freshly whipped cream and a handful of berries such as strawberries, raspberries, or blueberries.
- Ice Cream: Enjoy a classic pairing by serving warm slices of chocolate pound cake alongside a scoop of creamy vanilla ice cream. Or go for the ultimate chocolatey experience with Death by Chocolate Ice Cream.
- Salted Caramel Drizzle: Kick up the flavor of your pound cake with a decadent drizzle of salted caramel sauce. This sweet and salty combination is the perfect pairing.
- Chocolate Ganache: Double down on chocolatey goodness by topping your pound cake with a sinfully rich layer of chocolate ganache instead of the chocolate glaze.
- Nutty Crunch: Add texture and flavor contrast by sprinkling toasted nuts such as almonds, pecans, or hazelnuts over each slice of pound cake.
How to Store and Freeze
Storing: Place the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. A cake keeper is great for storing the whole cake. Leftover slices can be individually wrapped in plastic wrap or placed in zip-top bags.
Freezing: If you plan on freezing the whole cake, wait to glaze it until you are ready to serve it. To freeze leftovers, individually wrap each slice in plastic wrap. Place each wrapped slice in a zip-top bag. Store in the freezer for up to 3 months. Thaw in the fridge overnight.
Frequently asked questions
The pound cake is a denser cake with a richer flavor.
It originally got its name back in the 1700s when a pound cake was made with one pound each of flour, butter, sugar, and eggs.
This is one cake you do not want to overbake! So, the best way to test for doneness is to use a long skewer and insert it into the center of the cake. If it comes out with just a few moist crumbs, it is done. If it is still wet with batter, it will need to cook a while longer. You can also check that the top looks firm and browned before testing with a long toothpick.
It will last up to 3 days on the counter, if kept tightly covered, and up to a week in the refrigerator. This cake will also freeze well. For the best flavor, allow the cake to come to room temperature before serving.
Make sure to coat the pan with butter or shortening extremely well. Then dust with flour or with unsweetened cocoa powder. You want every inch covered!
When the cake is done, let it rest for 10 to 15 minutes then release it from the pan and set it on a wire rack to cool completely.
More Bundt Cake Recipes
- Blueberry Almond Bundt Cake
- Chocolate Cream Cheese Bundt Cake
- Milky Way Cake
- Mocha Melted Ice Cream Cake
- Pecan Pie Bundt Cake
Of course, there are plenty more chocolate desserts on 2CM to check out too!
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Chocolate Pound Cake
Ingredients
Cake
- 2 Tablespoons instant coffee granules
- 1 ½ cups water
- 6 oz unsweetened baking chocolate, chopped
- 2 cups all-purpose flour plus some for flouring pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla
Glaze
- 2 oz unsweetened baking chocolate, chopped
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 2-3 Tablespoons water
Instructions
- Preheat oven to 325 degrees. Grease and flour a 10" bundt pan.
Cake
- In a microwave safe bowl or measuring cup, combine water and coffee granules. Heat for 2 to 2-½ minutes on high, stirring once, until it comes to a boil.
- Remove from heat and stir in baking chocolate until smooth. Let cool slightly.
- In a medium bowl, combine flour, baking powder and baking soda. Set aside.
- In a large bowl, beat sugar and butter until creamy.
- Continue to beat while adding in eggs and vanilla extract. Beat for 5 minutes.
- Turn mixer to lower speed and add in flour mixture alternately with chocolate-coffee mixture.
- Pour into prepared bundt pan and bake for 50-60 minutes. Cake is done when wooden toothpick inserted in center comes out clean.
- Cool in pan for half an hour, remove and let cool completely on wire rack. Place on serving plate and drizzle with chocolate glaze.
Chocolate Glaze
- While cake is baking, prepare glaze.
- Place chocolate and butter in a microwave safe bowl. Heat in 30 second increments, stirring in-between, until melted. It should take about 1 minute.
- Remove from heat and stir in vanilla.
- Alternately stir in powdered sugar and water until desired glaze consistency is met.
Notes
Nutrition
This post has been updated with new step-by-step photos and more great tips. It was first published on August 2, 2015.
