Old Fashioned Chocolate Pound Cake Recipe

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Calling all chocolate lovers! Have you been in search of a tasty treat that combines a classic pound cake with a chocolate cake recipe? Look no further than this decadent chocolate pound cake recipe. It’s the perfect combination of your favorite sour cream pound cake and chocolate cake recipes. Prepare to indulge in the rich chocolate flavor that awaits with each heavenly slice. This great recipe is the ultimate chocolate lover’s dream!

Chocolate pound cake recipe on a white plate.

What about this chocolatey delight makes this the best chocolate pound cake recipe? Picture slicing through tender, moist crumbs that gently yields under your fork. Each bite unfolds a symphony of cocoa richness. The dense texture of this moist chocolate pound cake will be calling your name for more!

If you have a special event coming up and are in need of a delicious treat that yields a smaller quantity, a good pound cake is the way to go. This recipe is perfect for the holidays, a birthday party or even Valentine’s Day.

Ingredients

These simple ingredients work together harmoniously to create a recipe that delivers an intense, rich chocolate flavor, a dense texture, and an overall indulgent experience. Be sure to use room temperature ingredients. Leaving them out for 2 hours should be enough time.

Ingredients for chocolate pound cake .

Dry ingredients

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Salt

Wet ingredients

  • Unsalted butter
  • Sour cream
  • Large eggs
  • Vanilla extract
  • Granulated sugar

Chocolate ganache

  • Heavy cream
  • Chocolate chips
Chocolate chips and heavy cream.

See recipe card for quantities.

Instructions for making chocolate pound cake recipe

Below, I’ve included process shots along with step-by-step instructions.

Whisking dry ingredients in a clear bowl.

In a medium sized bowl, whisk together all the dry ingredients. Set aside.

Creamed butter and sugar.

In a large bowl, cream butter and sugar together. Do this with a hand mixer or stand mixer on high speed for 2-3 minutes until texture is light and fluffy. Scrape down the sides of the bowl as needed.

Adding in egg with butter and sugar.

Beat in eggs on low speed, 1 at a time just until the yolk disappears. 

Adding sour cream and vanilla extract to bowl.

Beat in sour cream and vanilla extract.

Hint: To be sure that you have softened butter ready in time to make this recipe, take your butter out at least 2 hours before you plan on using it.

Making the chocolate glaze

Grab a separate bowl to make your ganache. You’ll want to make this after you’ve let the cake cool for about 30 minutes. In a medium bowl, add in chocolate chips and heavy cream. Microwave in 20 second increments. Stir each time so that the chocolate doesn’t burn. Pour ganache over cooled cake. Slice, serve and enjoy!

Substitutions

Below, are a few substitutions you may consider when making this recipe

  • Cocoa powder – in this recipe, I used 2 types of cocoa powder. I used 1/4 cup black cocoa powder to make this into more of a dark chocolate cake. If you don’t have any on hand, simply replace that amount with regular dutch process cocoa powder.
  • Sour cream – if you don’t have sour cream, you can use Greek yogurt.
  • Dark chocolate chips – instead of using dark chocolate chips for the ganache, you can use semi-sweet.

Variations

Below, are a few variation ideas you may consider when making this moist pound cake

  • Instant coffee granules – add 1-2 teaspoons of this into your cake batter if you’d like to unlock a coffee flavor. You can also use instant espresso powder.
  • Add-ins – you can easily add in your favorite mix-ins like chocolate chips or nuts.

Equipment

Storage

Store in an airtight container at room temperature for up to 4 days.

What to serve with this delicious cake

  • a scoop of vanilla ice cream
  • a side of whipped topping and fresh berries

Top tip

Add a slice of bread to the container that you’re storing the pound cake in. This will help preserve the moisture.

FAQ

Why is a pound cake called a pound cake?

The name “pound cake” originates from its original recipe, which called for a pound each of four key ingredients: butter, sugar, eggs, and flour. While modern recipes have evolved, the concept of maintaining equal proportions remains a fundamental principle.

Why does pound cake have a tight crumb?

The high fat content from the generous amount of butter used in pound cake is one of the main reasons for its tight crumb. Butter, when creamed together with sugar, incorporates air into the batter, creating a fluffy and light texture. However, during the baking process, this air expands, causing the cake to rise and eventually set. As a result, the crumb becomes tighter and denser compared to other cakes.

Looking for other delicious recipes like this? Try these:

Grab your forks, your plates and your insatiable appetite for all things cocoa, and dive headfirst into a world of pure chocolate bliss. Let the joy of enough chocolate consume you!

While you’re here, be sure to check out our other pound cake recipes!

Chocolate Pound Cake Recipe

This chocolate pound cake recipe enveloped in a chocolate ganache, is sure to delight your taste buds!
Print Recipe PIN RECIPE
Prep Time:15 minutes
Cook Time:1 hour 7 minutes
Total Time:18 minutes
Servings: 1 loaf

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 cup black cocoa powder if not available, sub for regular cocoa powder
  • 1 1/4 cups granulated sugar
  • 1 cup butter, unsalted
  • 1/2 cup sour cream
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt

Chocolate Ganache

  • 1/2 cup dark chocolate chips can use semi-sweet if preferred
  • 1/2 cup heavy cream

Instructions

  • Spray loaf pan with non-stick spray and line with parchment paper. Set aside. In a medium sized bowl, whisk together: flour, salt, baking powder, and both cocoa powders. Set aside.
  • In a large bowl, cream together softened butter and sugar. Do this with a hand mixer on high speed for 2-3 minutes until texture is light and fluffy. Scrape down the sides of the bowl as needed. Beat in eggs, 1 at a time just until the yolk disappears. 
  • Beat in sour cream and vanilla extract. Gradually, add in dry ingredients and beat just until combined. Pour batter into prepared loaf pan. Bake at 350°F for 1 hour and 7 minutes. The center of the cake will still be a bit wet when a toothpick is inserted. This is okay. The cake will continue to bake for a few minutes after removing from the oven. Place loaf pan on a wire rack to cool for 30 minutes before removing from the pan.

Chocolate Ganache

  • In a medium sized bowl, add in chocolate chips and heavy cream. Microwave in 20 second increments. Stir each time so that the chocolate doesn't burn. Pour ganache over cooled cake. Slice, serve and enjoy!

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