The Ultimate Chocolate Pound Cake Recipe

Rich, Moist & Decadent

If you’re a chocolate lover looking for the perfect dessert, look no further! This Chocolate Pound Cake is a dream come true—moist, rich, and packed with deep chocolate flavor. Topped with a luscious chocolate ganache, this cake is perfect for special occasions, holiday gatherings, or simply when you need a little indulgence.

Why You’ll Love This Chocolate Pound Cake

This chocolate pound cake is dense yet tender, with a luxurious texture that melts in your mouth. The secret ingredient? A touch of espresso powder enhances the deep chocolate flavor without making the cake taste like coffee. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guarantees a delightful result every time.

Who Is This Recipe For?

This recipe is perfect for:

  • Chocolate lovers who enjoy deep, rich flavors.
  • Bakers of all levels—the steps are simple yet yield bakery-quality results.
  • Entertainers looking for a show-stopping dessert.
  • Coffee enthusiasts, as the hint of espresso enhances the overall taste.

Ingredients for Chocolate Pound Cake

Cake Ingredients:

  • 1 cup unsalted butter, melted
  • 1 tablespoon espresso powder (I recommend King Arthur Espresso Powder)
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon salt

Chocolate Ganache Topping:

  • ½ cup heavy cream
  • ½ cup semi-sweet or dark chocolate, chopped
  • 1 tablespoon unsalted butter

Kitchen Equipment Needed

  • 9×5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Sifter
  • Saucepan
  • Parchment paper
  • Cooling rack
  • Knife for slicing

Step-by-Step Instructions

1. Prepare the Cake Batter

  1. Preheat your oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a large mixing bowl, whisk together the melted butter and espresso powder until dissolved. Add the granulated sugar and mix well.
  3. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix just until combined.

2. Bake the Cake

  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 15 minutes, then remove it and let it cool completely on a wire rack.

3. Make the Chocolate Ganache

  1. In a small saucepan, heat the heavy cream until hot but not boiling.
  2. Pour the hot cream over the chopped chocolate and butter in a heatproof bowl. Cover and let sit for 2-3 minutes.
  3. Stir gently until smooth and glossy.
  4. Let the ganache cool for about 5 minutes, then pour over the cooled cake, letting it drip down the sides.

Storage & Leftovers

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep in the fridge for up to a week.
  • Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months.

Variations & Substitutions

  • Dairy-Free Option: Use vegan butter, dairy-free sour cream, and coconut cream instead of heavy cream.
  • Gluten-Free: Substitute gluten-free all-purpose flour.
  • Nutty Twist: Add ½ cup chopped walnuts or hazelnuts to the batter for crunch.
  • Extra Indulgence: Serve with a scoop of vanilla ice cream or whipped cream.

Perfect Pairings

  • Drinks: Enjoy with a hot cup of espresso, latte, or red wine.
  • Sides: Pair with fresh berries or a caramel drizzle.

FAQs

Can I skip the espresso powder?

Yes! While the espresso powder enhances the chocolate flavor, you can omit it without affecting the cake’s structure.

How do I prevent my pound cake from being dry?

Make sure you don’t overmix the batter, and always check for doneness around 50 minutes by inserting a toothpick.

Can I make this cake in advance?

Absolutely! This cake tastes even better the next day as the flavors deepen. Just store it properly.

Can I use milk chocolate instead of dark chocolate for the ganache?

Yes! However, dark chocolate provides a richer contrast against the sweet cake. Milk chocolate will create a sweeter topping.

Final Thoughts & Call to Action

This Chocolate Pound Cake is an absolute must-try for anyone who loves a rich, indulgent dessert. Whether you’re making it for a gathering, a gift, or just for yourself, it’s sure to be a hit!

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