This chocolate pound cake recipe is not just another chocolate cake. It has a rich chocolate flavor with a dense texture and moist crumbs. Topped with a chocolate ganache glaze, it’s the perfect dessert for fancy date night dinners.
This beauty happened to be an experiment that turned out amazingly yummy. I had some chocolate ganache left over from making éclairs and couldn’t bear to see it go to waste!
So I decided that I needed something to pour it on. Chocolate Pound Cake seemed like a good choice.
This is the result.
And according to my taste testers, this chocolate pound cake recipe is something I need to make fairly often.
Don’t you just love it when a plan comes together?
Here is how I made this masterful use of leftover chocolate.
Chocolate Pound Cake
- 6 Tablespoons raw chocolate powder or unsweetened cocoa powder
- 1 1/4 cup butter at room temperature
- 2 cups sugar
- 4 large eggs
- 1 teaspoon homemade vanilla extract
- 3 cups unbleached all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cup homemade buttermilk
Pre-heat over to 350°F.
First, cream together the butter and sugar in the bowl of an electric mixer.
Add vanilla. Then add the eggs one at a time, beating after each one. Now beat the mixture for 2 1/2 minutes on high.
While that’s beating, sift the dry ingredients together.
Then add the flour mixture to the butter/sugar/egg mixture, alternating with the buttermilk. Beat on medium speed in between. You should start and end with the dry ingredients.
Scrape down the sides of the bowl and then beat for another 3-1/2 minutes on high.
While that is beating, butter and flour your Bundt pan. This is my absolute favorite Bundt pan!
After the 3 1/2 minutes, spoon the batter into the prepared pan. This is a fairly thick batter.
Make sure you smooth down the top. You can make a little depression in the middle so it doesn’t rise up so high if you want to.
Slide it in the pre-heated oven and bake at 350°F for 1 hour and 10 minutes.
Make sure you test it for doneness by sticking a cake tester or toothpick in it.
If it comes put clean, it’s done. This is what I use. I call it my lucky scarecrow’s foot…I think it’s official name is a cake tester.
You just break one off a piece and stick it in the cake. 🙂
When the cake is done, let it sit on a wire rack to cool for a few minutes. Then turn out of the pan onto the rack.
When your chocolate poundcake has completely cooled, transfer it to a serving plate.
Chocolate Ganache Glaze
- 6 Tablespoons raw chocolate powder
- 2 Tablespoons water
- 3 Tablespoons raw honey
- 6 Tablespoons butter, cup into pieces
First, melt the butter, honey, and water together in a small saucepan, just until the butter is mostly melted. Stir until smooth.
Now add the chocolate powder and whisk until smooth. It should be thin enough to pour. If not, add water a teaspoon at a time until it is.
Finally, drizzle the chocolate glaze over the completely cooled chocolate poundcake. Now stand back and gaze at this marvelous thing!
Let the ganache cool until its set.
Serve yourself a slice of this amazing chocolatey yumminess with a hot cup of tea or coffee and your day will instantly improve!
You can serve this with a little dollop of whipped cream, or with a scoop of vanilla ice cream for a little added decadence.
This is a really good chocolate fix, but not cloyingly sweet. Perfect to make for your sweetie for Valentine’s Day.
Perhaps next time I’ll add some instant coffee to the cake and see what happens…
Frequently Asked Questions About Chocolate Pound Cake
This chocolate poundcake will last 3 to 5 days on the counter top. Store leftovers tightly wrapped or in an airtight container so it doesn’t dry out.
Yes, absolutely! You can freeze the whole cake or you can slice and freeze what’s left over. Wrap tightly with plastic wrap and place in a zip top freezer bag. Chocolate pound cake will keep for 3 to 5 months in the freezer.
You may have baked it too long. Cakes continue to bake as they are cooling. Next time, bake just until the cake tester comes out clean.
More dessert recipes you should try:
Chocolate Poundcake with Chocolate Ganache
- 6 Tbsp raw chocolate powder
- 1 1/4 cup butter
- 2 cups dehydrated sugar cane juice
- 4 large eggs
- 1 tsp homemade vanilla extract
- 3 cups unbleached flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup homemade buttermilk
- 3 Tbso raw chocolate powder
- 2 Tbsp filtered water
- 2 Tbsp raw honey
- 6 Tbsp butter cut into pieces
- Cream butter and sugar.
- Add vanilla. Add eggs one at a time, beating after each one. Beat 2 1/2 minutes on high.
- Sift dry ingredients and add to butter/sugar/egg mixture alternating with buttermilk, starting and ending with dry ingredients. Beat 3 1/2 minutes.
- Pour in buttered and floured Bundt pan. Smooth top. Bake at 350 degrees for 1 hour and 10 minutes.
- Turn out of pan onto a cooling rack. When cool transfer to a serving plate.
- Melt butter, honey, and water in a small saucepan just until butter is mostly melted.
- Add raw chocolate powder and whisk until smooth. It should be thin enough to pour. If not, add water a teaspoon at a time until it is.
- Pour over the cake. Let cool til set.