Chocolate Pound Cake

Chocolate pound cake is a dense, moist dessert topped with chocolate ganache. Step-by-step photos teach you how to make a delicious easy chocolate pound cake recipe.

Ingredients

For this easy chocolate pound cake recipe you will need:

• Espresso Powder. Adding a little bit of espresso powder to the recipe helps enhance the rich chocolate flavor, it does not make this loaf taste like coffee! You could use instant coffee granules in a pinch.
• Hot Water. The hot water is used to dissolve the espresso powder.
• Butter. You'll need softened to room temperature butter so it can properly cream with the sugar. I use salted butter but you can also use unsalted butter, you might want to add a smidge more salt if you use unsalted butter.
• Granulated Sugar. You can also use caster sugar.
• Large Eggs. Your eggs should be at room temperature so they are evenly incorporated into the creamed butter-sugar mixture.
• Vanilla Extract. Adding a bit of vanilla just enhances the flavor profile of the chocolate.
• Dutch-process Unsweetened Cocoa Powder. I much prefer recipes using Dutch process cocoa because it has a smoother, richer chocolate flavor. Dutch process cocoa means the acid has been removed. This recipe was not developed for natural cocoa powder so I do not suggest swapping that in.
• All-Purpose Flour/ Plain Flour. Make sure you measure your flour accurately, I highly suggest using a scale, which is by weight, versus measuring by cups, which is volume.
• Salt. This little star ingredient brings out all the flavors of the other ingredients.
• Baking Soda. The baking soda is activated by the sour cream to help the cake rise while baking.
• Baking Powder. The baking powder is already activated so it helps the cake also rise while baking.
• Whole Milk. Adding whole milk helps create a tender, moist crumb.
• Sour Cream. Sour cream is like a moisture bomb, which is great for chocolate cakes using a cocoa powder which is very drying.

Now you could leave the pound cake as is, or you can top it with this simple chocolate ganache.

• Good Quality Chocolate. I use Callebaut chocolate callets or a good quality chocolate bar finely chopped.
• Heavy Whipping Cream. The warmth of the cream will melt the chocolate.
• Light Corn Syrup. This little star keeps the ganache shiny. If you don't want to use it you don't have to.

Next time, try my 7Up 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.

Instructions

Preheat the oven to 350F/180C and grease a 1lb loaf pan or  9" X 5" loaf pan heavily. 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.

In a small bowl add the espresso powder and hot water and mix to dissolve the powder. Set aside to cool.

In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer beat the softened butter and sugar together on medium speed for 2 minutes or so, you want to really cream the mixture until its light and fluffy. Add in the eggs, one at a time, and beat until fully combined.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt. In a liquid measuring cup or small bowl combine the whole milk, sour cream, and vanilla extract. 

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 with the remaining ingredients.

Pour cake batter into the prepared loaf pan and bake for 40-45 minutes, or until the cake is fully cooked.

If you gently press the top middle of the cake it should bounce back immediately. Or if you stick a toothpick in the center of the cake it should come out with no wet batter. Let cool for 20 minutes on a wire rack then place a wire rack on top of the cake and flip over to invert the cake onto the wire rack to cool completely.

In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though. 

In a large bowl add the chocolate and corn syrup then pour the warmed cream directly over it. Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed. Store in the freezer for 20 minutes, I stir every 5 minutes or so, to chill the ganache and thicken it a bit. If you don't let the ganache thicken then you will end up with a delicious chocolate glaze, it just depends on your preference.

Pour thickened ganache on top and spread into an even layer, let sit to set up for half an hour. Store the cake in an air-tight container at room temperature for up to 3 days. If you are in a very warm environment I would store it in the fridge but let sit at room temperature for 30-60 minutes before serving.

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

How to freeze

I would suggest freezing the cake without the ganache. Once the cake is baked let it cool completely then freeze it whole or in slices. Wrap the cake in plastic wrap, tightly, twice, then wrap it in aluminum foil. Adding three layers of protection helps prevent freezer burn on the cake.

To thaw the whole cake place it in the refrigerator overnight or if you want to thaw slices of cake place them on the counter to thaw for a couple of hours.

Can you double

You can totally double the recipe by pressing the 2X button on the recipe card below. Bake the cake in a 10-cup bundt pan, I would expect the cake to bake for around an hour or so.

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

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