This Chocolate Pound Cake is rich, incredibly moist, and packed with deep chocolate flavor, with that classic dense, tight crumb that makes pound cake so delicious. Made with Dutch-process cocoa, espresso powder, butter, and sour cream, it's a chocolate lover's dream! After testing different ratios of sour cream and milk, I found the perfect balance for a cake that's dense without being dry. It's finished with a thick, silky chocolate ganache that sits beautifully on top of the loaf, giving you a generous layer of chocolate in every slice.

chocolate pound cake on a wire rack on a light surface with a pink linen

When developing this Chocolate Pound Cake, I started with a few of my tried-and-true chocolate cake recipes and adjusted them to create a more traditional pound cake texture. I wanted that dense, tight crumb you expect from a pound cake, but without sacrificing moisture. I tested different ratios of sour cream and whole milk until I found the combination that gave me exactly what I was looking for. I also love pairing Dutch-process cocoa with espresso powder because the espresso deepens the rich chocolate flavor. If you love my Chocolate Bundt Cake, you'll love this loaf-style version too! And of course, I had to finish it with a thick chocolate ganache that stays on top of the cake instead of running down the sides.

The trick to getting that thick chocolate ganache is letting the ganache chill once it has been made so it has time to thicken, then pouring it on top of the cooled cake.

hand holding a slice of chocolate pound cake up to the camera

Chocolate, Chocolate & More Chocolate!

Dutch-Process Cocoa Powder: I love using Dutch-process cocoa for its deep, rich chocolate flavor. You'll see its my cocoa of choice in majority of my chocolate recipes. Paired with espresso powder, it makes this cake especially delicious for chocolate lovers.
Espresso Powder: Just a little espresso powder enhances the chocolate flavor without turning this into a coffee-flavored cake.
Butter: Creaming softened butter with sugar creates a rich, buttery cake and helps develop the structure of that classic pound cake crumb.
Sour Cream & Whole Milk: I tested different ratios of these two ingredients to achieve a dense, tight crumb that was still moist and tender. Both play an important role in the final texture.
Chocolate Ganache: I wanted a thick, sliceable ganache that sits on top of the loaf instead of dripping down the sides. Letting it cool and thicken before spreading makes all the difference.

Next time, try my 7Up Pound Cake or my chocolate chip pound cake.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Time for Some Serious Chocolate Baking

I used a 1lb loaf pan in the photos and it creates a slightly taller cake that takes a bit longer to bake than if you were to use a 9X5 loaf pan.

butter and sugar creamed together then egg added on a light surface with a pink linen — Cream together the butter and sugar then add in the eggs.

dry ingredients whisked together and wet ingredients whisked together on a light surface with a pink linen — Whisk the dry ingredients together. Whisk the wet ingredients too.

chocolate pound cake batter ingredients in three separate bowls on a light surface — Gather all your components to begin combining.

dry ingredients added then wet ingredients added to chocolate pound cake batter — Add half of the flour mixture to the butter mixture and mix to just combine, then stir in half of the wet ingredients mixing until just combined, then repeat.

chocolate pound cake batter in a metal mixing bowl on a light surface with a pink linen — There should be no flour streaks!

chocolate pound cake before and after baking in a loaf pan — Pour batter into the pan and bake.

chocolate ganache whisked together — Make chocolate ganache.

chocolate ganache spread on top of chocolate pound cake on a light surface — Once ganache has chilled spread it on top of the cooled cake.

We love this cake on its own or with some fresh berries, fresh whipped cream, or vanilla ice cream.

slice of iced chocolate pound cake on a white plate with a fork

A Little Chocolate Cake Wisdom

Use Dutch-process cocoa and espresso powder. I love pairing these two ingredients in chocolate cakes. The espresso powder helps deepen the chocolate flavor, while the Dutch-process cocoa gives the cake that rich chocolate taste. This combination is definitely for chocolate lovers!
Bake on the middle rack. I always recommend baking cakes on the middle rack of the oven for more even baking. Pound cakes and loaf cakes take longer to bake than thinner cakes, so it's important to give the center enough time to cook without overbaking the outside.
Tent with foil if needed. Because this cake has a longer baking time, keep an eye on the top. If it's browning too quickly before the center is finished baking, loosely tent it with aluminum foil for the remainder of the baking time.
Don't rush the ganache. I wanted a thick chocolate ganache that sits on top of the pound cake rather than dripping down the sides. Let it cool and thicken until it's spreadable but still soft. This creates a generous, sliceable layer of chocolate on top of every piece!
Let the cake cool completely before frosting. Adding ganache to a warm cake will soften it and cause it to run off. Make sure the loaf is completely cool before spreading the thickened ganache over the top.

hand holding a broken in half piece of chocolate pound cake up to the camera

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Recipe Card