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A decadent chocolate pound cake with a rich chocolate flavor baked in a bundt pan. Made with cocoa powder, a hint of espresso, and topped with a quick chocolate glaze. This chocolate bundt cake is an impressive yet simple dessert to serve to guests for the holidays!
Let’s talk about one of my all-time favorites: Chocolate Pound Cake. I mean, if you’re looking for a deliciously chocolaty adventure, you’ve come to the right place. Trust me; this cake is pure cocoa magic!
I vividly remember the first time I whipped up this chocolatey masterpiece. The excitement was off the charts and the result? Oh, it was like a slice of dessert heaven. That moist, rich, and intensely chocolatey crumb had me hooked from the very first bite. It is your classic pound cake with a buttery crumb – just extremely chocolatey!
I love baking all kinds of my sour cream pound cake variations around here – like my triple citrus pound cake, lemon blueberry pound cake, this peach cobbler pound cake or my fresh strawberry pound cake version! But this time I had a major chocolate craving that only this cake would cure. I replaced some of the flour with cocoa powder, and added espresso powder to enhance the chocolate flavor.
Once it was baked I knew it needed more chocolate. So I mixed up a quick chocolate ganache to pour on top to take this chocolate pound cake over the edge. Simple. No fussy decorating pound cake perfection ready for Christmas!
See Also:
- Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
- If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
- Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
- This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
- When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
- Get a mixing bowl and make the easiest cake ever! This Tornado cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!
Why You Will Love Chocolate Pound Cake
- Chocoholic’s Dream:This recipe is for all the chocolate lovers out there. This cake is your jam. It’s a super-rich treat for fellow cocoa enthusiasts.
- Easy Impressions:No fancy layer cakes, or buttercream frosting to fuss with. Just pour the batter into your pan in minutes. Then after it’s baked top with a chocolate ganache.
- Anytime Delight:Be it birthdays, celebrations, or plain old cravings, this cake’s got your back. It’s your go-to dessert for special holidays like Christmas and Valentine’s Day!
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Ingredients Needed
For the cake
- 2 cups (240 g) all-purpose flour-Make sure to use measure your flour correctly so you don’t end up with a dry, crumbly and dense pound cake.
- ¾ cup (63 g) cocoa powder, plus more for dusting Bundt pan or loaf pan– For best results, use unsweetened cocoa powder and not Dutch process cocoa will will react differently.
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon espresso powder-Espresso powder is an optional ingredient, but it can help to deepen the flavor of the chocolate cake. If you do not have espresso powder, you can substitute 1 teaspoon of instant coffee granules.
- 1 cup (2 sticks, 226 g) unsalted butter –Use butter that is softened to a cool room temperature so it is creamed easily with the sugar.
- 2 ¼ cups (450 g) granulated sugar
- 4 large eggs –Make sure your eggs are at room temperature so they blend easily into the creamed butter. If they are cold they will cause the butter to seize up knocking out all the air you incorporated.
- 2 teaspoons vanilla extract
- 1 cup sour cream– If you do not have sour cream, you can substitute full fat plain Greek yogurt.
Chocolate Glaze
- 4 ounces heavy cream
- 4 ounces bittersweet chocolate, chopped– If you do not have bittersweet chocolate, you can substitute semisweet chocolate or milk chocolate. However, the glaze will be slightly sweeter.
How to Make Chocolate Pound Cake
Preheat the Oven
Position your oven rack in the center and preheat it to 350°F/177°C.
Sift and Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and espresso powder. Stir in the salt.
Cream Butter and Sugar
In a large mixing bowl, use an electric mixer (or a stand mixer with a paddle attachment) to cream together the softened butter and granulated sugar. Beat until the mixture is light and fluffy, which takes about 2 to 3 minutes on medium-high speed.
Incorporate Eggs and Vanilla
Add the eggs one at a time, making sure to scrape the sides of the bowl after each addition. Mix until they are well blended.
Beat in the vanilla until fully combined.
Alternate Flour and Sour Cream
Add the flour mixture and sour cream to the butter-sugar-egg mixture in alternating portions.
Start and finish with the flour mixture. Mix until the batter is uniformly incorporated, but be careful not to overmix.
Prepare the Bundt Pan
Grease and flour a 12-cup capacity bundt cake pan.
You can use melted shortening and dust it with cocoa powder or opt for non-stick cooking spray with flour.
Pour the Batter
Pour the cake batter into the prepared pan, ensuring it’s evenly distributed.
Bake the Cake
Place the pan in the preheated oven at 350°F and bake for approximately 50-60 minutes. You’ll know it’s done when the top is golden brown and a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.
Cool and Unmold
Let the cake sit in the pan for 10 minutes, then invert it onto a wire rack.
Making the Chocolate Glaze:
Prepare the Glaze
While the cake bakes, create the glaze. Start by chopping your chocolate. This will help with the chocolate melting into the hot cream once it’s added.
Heat the heavy cream in a small bowl in the microwave for 1 minute, or until it’s very warm. Then pour over the chopped chocolate. Do not stir. Let the ganache sit for 5 minutes.
Then whisk until smooth.
Drizzle the ganache over the cake and enjoy!
Recipe Tips
- Make sure all of your ingredients are at room temperature before you start baking. This will help the ingredients to cream together more easily and create a smoother batter.
- Do not overmix the batter.Overmixing can develop the gluten in the flour, which can make the cake tough.
- Grease the bundt pan with shortening.Melted butter will cause the cake to stick more. Instead use melted shortening for the best release. Or try my easy homemade cake release!
- Grease bundt pan right before adding the batter.This ensures that the grease doesn’t slip down the sides of the pan.
- Dust the bundt pan with cocoa powder.Instead of dusting with flour to prevent your cake from sticking, dust with cocoa powder. This will help to prevent the cake from sticking to the pan but not leave a white flour residue after baking.
- Do not overbake the cake.A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack.This will help to prevent the cake from breaking.
Serving Suggestions
I love serving a slice of this cake topped with the chocolate ganache. But it’s delicious with a dollop of fresh whipped cream on top.
Or serve with a scoop of vanilla ice cream and fresh berries!
Recipe Variations
- Orange:Add orange zest to infuse a hint of citrus.
- Raspberry:Fold in fresh raspberries for a fruity twist.
- Add toasted nuts: Include chopped toasted pecans, or toasted walnuts for a delightful crunch.
- Peppermint:Add a teaspoon of peppermint extract to the chocolate batter. After baking and glazing, decorate with crushed candy canes!
- Cherry:Fold in chopped, maraschino cherries for a sweet surprise.
- Add chocolate chips – If you want even more chocolate, stir in 1 cup chocolate chips before baking!
Recipe FAQs
Can I make the cake ahead of time?
Yes, you can make the cake ahead of time. Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the cake for up to 2 months. Wrap well in plastic wrap. To thaw, leave the cake in the refrigerator overnight.
Why is my cake dry?
If your cake is dry, you may have overbaked it, or you may not have used enough moisture in the batter. Try adding 1/4 cup of milk or yogurt to the batter next time.
Why is my cake sticking to the pan?
Make sure to grease and dust with cocoa powder the Bundt pan right before pouring in the batter. You can also use a baking spray with flour to help prevent the cake from sticking. I do not recommend using butter as this can cause the cake to stick more.
Can I bake this cake in a different pan?
Yes you can bake in a tube pan or divide between two loaf pans.
More Recipes to Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Chocolate Pound Cake
Easy chocolate pound cake made in a bundt pan. Topped with a chocolate ganache after baking!
4.80 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 12 servings
Calories: 516kcal
Author: Heather Perine
Equipment
Ingredients
For the cake
- 2 cups (240 g) all-purpose flour spooned and leveled
- ¾ cup (63 g) unsweetened cocoa powder plus more for dusting Bundt pan
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon espresso powder
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 2 ¼ cups (450 g) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (227 g) sour cream or full fat greek yogurt
Chocolate Glaze
- 4 ounces (1/2 cup, 120 ml) heavy cream
- 4 ounces bittersweet chocolate chopped
Instructions
For the cake
Position a rack in the center of your oven and preheat to 350°F/177°C.
In a large bowl, sift together the flour, cocoa powder, baking powder and baking soda, and espresso powder. Stir in the salt.
In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Beat in vanilla until combined.
Add the flour mixture and sour cream alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
Grease and flour one 12-cup capacity bundt cake pan. I like to grease with melted shortening and dust with cocoa powder. You can also grease with non stick cooking spray with flour.
Pour batter into pan. Bake in a preheated 350°F degrees oven for approximately 50-60 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack.
Make the glaze
While the cake bakes, make the glaze. In a small bowl, heat heavy cream in the microwave for 1 minute until very warm. Pour chocolate chips in and let stand for 3 minutes. Stir until smooth. Pour over cooled cake. You can serve right away with glaze still warm, or set in the fridge until firm, about 15 minutes. Slice and enjoy!
Notes
- Storage: You can make the cake ahead of time. Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the cake for up to 2 months. Wrap well in plastic wrap. To thaw, leave the cake in the refrigerator overnight.
- Different pans: Yes you can bake in a tube pan or divide between two loaf pans.
Nutrition
Calories: 516kcal | Carbohydrates: 63g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 177mg | Potassium: 237mg | Fiber: 3g | Sugar: 42g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 3mg
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