Double Chocolate Pound Cake
This double chocolate pound cake combines a classic pound cake’s dense texture with the rich flavor of chocolate for an indulgent dessert. It has a moist and fudgy consistency that chocolate lovers find irresistible!
This double chocolate pound is so good down to the last crumb on your plate! Similar to my chocolate oreo quick bread, it’s full of rich chocolate taste and like my marble pound cake it bakes up with a moist, dense texture.
It’s a decadent treat that will satisfy any chocoholic! Top it with sifted powdered sugar or add a chocolate glaze for the epitome of luxurious taste.
Either way, this cake is next level delicious and perfect for any special occasion! It’s also great to just enjoy with a cup of coffee like we do with this orange madeira cake or lemon pound cake!
Table of Contents
Why You’ll Love Homemade Chocolate Pound Cake
- Rich chocolate flavor: Making a chocolate pound cake from scratch will satisfy any chocolate lover’s dessert cravings!
- Dense texture: Homemade chocolate pound cake is moist, rich and melt-in-your mouth good!
- Year-round deliciousness: A decadent chocolate pound cake is perfect year-round! Serve for special holidays like Valentine’s Day, Mother’s Day, Easter or even Christmas.
Ingredients Needed
- Flour: Pastry flour or cake flour are both lower in protein and are best to use in chocolate pound cake. It’s results in a cake with lighter, more tender texture.
- Granulated sugar: This adds sweet taste to balance the cocoa powder.
- Unsweetened cocoa powder: Dutch process cocoa powder is best. Sift cocoa powder to remove any lumps!
- Baking staples: Baking powder, salt and vanilla extract add lift and rise plus enhance the flavor of the bundt cake.
- Unsalted butter: Remember to bring your butter to room temperature!
- Milk and heavy cream: Using milk with at least 2% milk fat and a small amount of whole cream or whipping cream enriches the cake batter.
- Eggs: Three whole large eggs keep the loaf cake moist and delicious.
Substitutions and Variations
- Add some coffee: Add up to a teaspoon of fine espresso powder or instant coffee granules to the dry ingredients. Don’t worry your cake won’t taste like coffee, it just adds a flavor boost to the chocolate!
- More chocolate: Add some chocolate chips to the double chocolate pound cake recipe for even more chocolate!
- DIY cake flour: Making your own cake flour is easy! For every cup of all all-purpose flour, remove one Tablespoon and replace it with one Tablespoon of cornstarch.
- Garnish: Top the chocolate loaf cake with a chocolate glaze, ganache, powdered sugar, chocolate buttercream icing or even caramel syrup.
- Serving suggestion: Go all out when serving and add a scoop of no churn chocolate ice cream and whipped cream!
- Leftover pound cake? Make parfaits similar to these patriotic cheesecake parfaits!
How to Make Double Chocolate Pound Cake
Combine pound cake batter: To start, sift together flour, sugar, cocoa powder, baking powder and salt in a large bowl.
Make a well in the center and add softened butter, milk and vanilla. Using an electric mixer or hand mixer on low speed, beat everything together until combined.
Stop and scrape sides of the bowl. Mix again, then stop and scrape the bowl again. Add the eggs, one at a time, beating after each addition. Add the cream and beat until combined.
Pour batter into a prepared 10-inch bundt pan and bake until a toothpick inserted in the center comes out clean. Cool completely before drizzling with chocolate glaze.
Baking Tips
- Line the pan with parchment paper: To prevent your cake sticking in the pan, use parchment paper or grease the pan really well and dust with cocoa powder.
- Pastry or cake flour is best: For the best pound cake texture, use pastry flour or cake flour. Not almond flour or any other type of flour that has not been tested.
- Room temperature ingredients: Bring your cold temperatures to room temperature allows them to mix more evenly which results in a more moist cake.
- Cool the loaf cake in the pan at least 15 minutes: This allows for it to set properly. If you remove it before then it may fall apart.
- Avoid overbaking your pound cake: Chocolate pound cake bakes low and slow! To avoid overbaking, bake your cake only until a toothpick inserted into the center comes out with no wet batter. A few moist crumbs is fine!
Storing and Freezing
- Storing: Store leftover pound cake in an airtight container at room temperature for up to 4 days. Do not refrigerate as your cake will become dry.
- Freezing: Freeze unglazed pound cake either whole or in individual slices. To freeze whole, wrap the loaf cake in plastic wrap then aluminum foil. Store in a freezer safe bag for up to three months. Freeze individual slices wrapped in plastic wrap and store in a ziploc bag for up to three months.
- Thawing: Thaw at room temperature or in the refrigerator overnight.
Recipe FAQs
How to make an easy chocolate glaze?
All you need are three simple ingredients to make a chocolate glaze! You will need about 3 ounces of a high quality dark chocolate, 3 Tablespoons of whipping cream and 2 Tablespoons salted butter. Melt over a bain marie then stir until completely melted. Cool slightly then drizzle over the double chocolate pound cake recipe.
Why did my chocolate pound cake turn out dry?
If you have used too much flour or cocoa powder this can result in a dry loaf cake. If you are finding this is happening often with your baked goods, I recommend using a kitchen scale to weigh the ingredients. Your cake may turn out dry if your oven temperature is too high or if you baked it too long.
Why is my pound cake dense and rubbery?
You have over mixed your pound cake and it has become rubbery and tough! When combining your wet and dry ingredients only mix until combined. Use a low setting on your mixer or mix dry ingredients by hand to prevent this from happening.
What type of loaf cake pan is best for pound cake?
For this recipe, I used a 10-inch metal bundt cake pan. You could use a 9×5 glass loaf pan, stoneware or silicone loaf pan but all will affect the way your cake bakes and you may need to adjust the baking time or temperature for your pound cake to bake properly.
What is the difference between a pound cake and bundt cake?
Both are rich dense cakes, but a bundt cake is typically baked in a bundt pan while a pound cake traditionally uses a pound of butter, sugar, flour and eggs .
More Chocolate Cake Recipes
- Chocolate Fudge Cake
- Guinness Chocolate Cupcakes
- Chocolate Water Cake
- Chocolate Glazed Marble Cake
- Chocolate Chip Banana Bundt Cake
I hope you decide to try this Double chocolate Pound Cake and of course let me know what you think! Enjoy.
From my blogging friends
- Terri from Our Good Life – Easter Brunch Ideas
- Lauren from Mom Home Guide – Sweet Vanilla French Toast
Double Chocolate Pound Cake
Ingredients
- 3 cups Pastry/cake flour – sifted
- 3 cups Granulated sugar
- 1 cup Unsweetened cocoa powder
- 3 teaspoons Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter – softened
- 1½ cups Milk 2% fat
- 1 tablespoon Vanilla extract
- 3 large Eggs
- ¼ cup Cream – whole, whipping cream
Instructions
- Pre-heat the oven to 325F (160C) and grease and flour a 10 inch bundt pan.
- In a large bowl sift together the pastry flour, sugar, cocoa powder, baking powder and salt. Make a well in the centre and add butter, milk and vanilla. Beat everything together until combined. Stop and scrape the bowl. Mix again for 5 minutes, then stop and scrape the bowl again.
- Add the eggs, one at a time, beating for 15 seconds after each addition. Add the cream and beat again until combined.
- Pour the batter into the prepared bundt pan and bake for approximately 1 hour and 40 minutes or until a toothpick inserted into the centre of the cake comes out clean or just with a few crumbs attached. Cool the cake completely before removing it from the pan. When cool, dust with some powder sugar or drizzle with chocolate glaze. Enjoy!
Looks delicious!! Just to confirm…bake time is 1 hour and 40 min? Thanks!
Hi Linda! Thank you! it’s really delicious! yes it’s 1 hour and 40 minutes because it’s quite a big cake! 🙂