This easy-to-make Chocolate Pound Cake from scratch is deliciously moist and 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!
Are you a chocoholic? If you're anything like me, there isn't enough chocolate in this world to keep me satisfied. But, this chocolate pound cake sure comes the close to satisfying my sweet tooth.
I love pound cakes! They are easy to make, rich and dense with tons of flavor, and always popular, no matter what the season. I make my cinnamon sugar sour cream pound cake in the summer, my apple cider pound cake come fall, and this chocolate pound cake year-round. Whatever version you choose, the decadent, rich, melt-in-your-mouth texture will certainly tempt your taste buds.
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 or, my favorite, drizzled with a dark, rich chocolate glaze. Just look at all that delicious chocolate on those slices above. Yep, there's no question for us chocoholics, the chocolate glaze is a must!
Frequently asked questions and tips
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 prior to serving.
Make sure to cover the mold with butter or a buttery spray 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 30 minutes then release from pan and set on wire rack to cool completely.
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.
How to make a chocolate pound cake from scratch
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.
Prepare chocolate-coffee mixture
To make the chocolate mixture, first pour instant coffee granules into hot water. Let them dissolve. Chop chocolate and add to hot coffee and stir until melted. Set aside to cool slightly.
How to make pound cake batter
- Place butter and sugar in a large mixing bowl. Make sure butter is room temperature so that the mixture is creamy and smooth when beaten. (photo 1)
- Cream mixture well. (photo 2)
- Continue to beat while adding eggs and vanilla extract. I like to beat for at least 3-5 minutes for that extra creamy texture. (photo 3)
- Turn the mixer to low speed and add a little of the flour, baking soda, baking powder mixture. (photo 4)
- Add a little chocolate mixture. Continue alternating until flour and chocolate are completely incorporated. (photo 5)
- Finished batter ready to pour into the pan. (photo 6)
Pour batter into the bundt pan and bake for 50-60 minutes. See the tips above for checking doneness.
How to make chocolate glaze
- Gather ingredients for the glaze. (photo 1)
- Place chopped chocolate and butter in a microwave-safe bowl or measuring cup. (photo 2)
- Melt in the microwave in 30-second increments, stirring in-between, until melted. It usually takes about 1 minute. Pour in vanilla extract. (photo 3)
- Stir in a little confectioner's sugar. (photo 4)
- Add a little water. Do this alternately with the confectioner's sugar until both are completely incorporated. (photo 5)
- This is what the glaze consistency should look like. You should be able to drizzle it on easily. (photo 6)
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 Easter, Mother's Day, Father's Day, or even Christmas. Just add some seasonal sprinkles and make it perfect for any time of year. Enjoy!
- Change out the chocolate glaze for a creamy chocolate buttercream icing.
- Omit the glaze and sprinkle with powdered sugar or drizzle with caramel syrup.
- Love more chocolate? Add some chocolate chips to the mix.
- Or go all the way and top with a scoop or ice cream or maybe some whipped cream too!
More bundt cake recipes
Of course, there's plenty more chocolate desserts on 2CM to check out too!
Chocolate Pound 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
- 2 oz unsweetened baking chocolate, chopped
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1 ½ cups confectioner's sugar
- 2-3 Tablespoons water
- Preheat oven to 325 degrees. Grease and flour a 10" bundt pan.
- 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.
- 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 confectioner's sugar and water until desired glaze consistency is met.
This post has been updated with new step-by-step photos and more great tips. It was first published on August 2, 2015.