Moist Chocolate Pound Cake
This chocolate pound cake is soft, moist, and delicious with a tender crumb. A simple recipe that takes just 10 minutes to prep and 40 minutes to bake. It is absolutely delicious on its own, but can also be accompanied by a glaze, frosting, or whipped cream, and fresh fruits.
If you looking for the best pound cake, I think you are going to love this recipe. It is a variation on my vanilla pound cake.
Pound cake is simply a traditional cake made of flour, eggs, butter, and sugar with all ingredients measured by the pound. Though the ingredients and process are simple, it is quite tricky to make this cake, and often it has a bad reputation of being dry and dense. But, not this one..!
Why make this cake?
- The recipe is simple and easy using ingredients you probably already have in your pantry.
- The process is also very simple and standard using the creaming method, then baking in a loaf pan.
- Most importantly it is moist and absolutely delicious on its own. So you can serve it right out of the pan.
- This cake is the best candidate for trifles or layered with fruit fillings, curds, sauces, or just whipping cream.
Ingredients and substitutes
- Butter – I prefer to use unsalted butter so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
- White sugar – White sugar contributes to a nice soft tender crumb and gives a nice color. You can add brown sugar it will contribute to taste and color differently.
- Cocoa powder – Simple dutch processed cocoa powder works best for this recipe. I’ve used regular but feel free to use dark or light cocoa as well.
- Eggs – Always use large size eggs when baking unless specified. The eggs are a part of the leavening in this recipe.
- Vanilla – A good quality vanilla will make a huge difference in anything you make. You can also make homemade vanilla extract, bean paste, or sugar.
- All-purpose flour – Yes, regular plain flour is all you need for this cake. I do not prefer self-raising or cake flour for my chocolate cakes – read more about cake flour.
Chocolate pound cake
Cake
- Preheat oven to 325°F / 165°C/ Gas Mark 3.
- Butter and flour a 9 x 4 x 4-inch loaf pan. You can also line it with parchment for easy removal. You can also use a 6-cup bundt pan
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. And set aside.
Pro tip – Sifting the flour will give a light and airy texture to the cake.
- In the bowl of a stand mixer, with the paddle attachment, cream butter and sugar until light and fluffy.
Pro tip – We want to add some volume in the batter and the sugar completely dissolved. So, make sure to cream well. - Next, add the eggs, one at a time. Then, add the vanilla extract.
Pro tip – Ensure the eggs are at room temperature or the batter will curdle. If that happens, just add a tablespoon or two of flour and combine well.
- Followed by the flour mixture and milk in three batches.
Pro tip – The batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink. - Scrape the sides of the bowl, ensuring you have a smooth batter. Pour into prepared baking pan. Spread evenly with a spatula. Tap a few times to remove any air pockets.
- Bake for 55 to 65 mins until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Dust with powdered sugar before serving.
For the chocolate glaze
- In a bowl, combine the powdered sugar, and cocoa powder with milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze).
Pro tip – You want a thick glaze so start with less milk then add as necessary to bring to consistency.
Storage
- This cake will stay at room temperature for up to 3 days.
- Wrap well and keep in the fridge for up to 5 days.
- Can be frozen well wrapped for up to a month.
Serving suggestions
A Pound cake can be eaten on its own, especially when it’s fresh. It tastes absolutely delicious warm fresh out of the oven. But there is so much more you can serve it with. For example, try whipped cream and fresh fruits – an absolute classic are strawberries and cream. In addition, you can try fruit coulis or fruit fillings. And my favorite is blueberry filling and cherry filling. Also, if you love curds try lemon curd or orange curd. Sauces – Caramel Sauce, Butterscotch Sauce.
Variations to chocolate pound cake
Chocolate pound cake is a delightful dessert that can be customized in various ways to suit different tastes and preferences. Here are some more delicious chocolate pound cake variations:
- Chocolate Orange Pound Cake: Add orange zest and a splash of orange juice to the batter for a zesty and citrusy twist. The combination of chocolate and orange creates a delightful flavor contrast.
- Chocolate Mint Pound Cake: Incorporate peppermint extract or finely chopped fresh mint leaves into the batter for a refreshing and aromatic chocolate mint pound cake.
- or Chocolate Peanut Butter Pound Cake: Swirl in peanut butter into the batter before baking to create a delectable chocolate and peanut butter combination.
- Chocolate Raspberry Swirl Pound Cake: Drop spoonfuls of raspberry jam or puree onto the cake batter and gently swirl it with a knife to create a marbled effect.
- and Chocolate Coconut Pound Cake: Mix in shredded coconut into the batter for a tropical twist. You can also add some coconut milk for an extra coconut flavor.
- Mexican Choc Pound Cake: Spice things up by adding a dash of cinnamon and a pinch of chili powder to the batter. This will give your chocolate pound cake a delightful Mexican-inspired flavor.
- Double Choc Pound Cake: Fold in chocolate chips or chunks into the batter to create a rich, decadent double chocolate experience.
- Nutty Choc Pound Cake: Add chopped nuts such as walnuts, almonds, or hazelnuts to the batter for a crunchy texture and nutty flavor.
- Chocolate Espresso Pound Cake: Mix in some instant espresso powder or strong brewed espresso for a delightful coffee-infused chocolate pound cake.
- White Chocolate Swirl Pound Cake: Melt white chocolate and drizzle it over the cake batter. Use a toothpick or knife to create swirls for a visually appealing effect.
- Chocolate Almond Pound Cake: Add almond extract and finely chopped almonds to the batter for a delicious chocolate and almond combination.
- Chocolate Cherry Pound Cake: Fold in chopped cherries (fresh or canned, pitted) into the batter for a fruity and chocolatey treat.
Creative ways to use chocolate pound cake
Chocolate pound cake is a delicious and versatile dessert that can be served creatively. Here are some ideas to make use of your pound cake presentation unique and delightful:
- Chocolate Fondue: Slice the chocolate pound cake into bite-sized pieces and serve them with warm chocolate fondue for dipping. Add fruit, marshmallows, or other treats to accompany the fondue.
- Ice Cream Sandwiches: Cut the chocolate pound cake into rectangular slices and use them as the “bread” for ice cream sandwiches. Add a scoop of your favorite ice cream flavor between two cake slices, and roll the edges in sprinkles, nuts, or chocolate chips.
- Trifle Dessert: Layer cubes of chocolate pound cake with whipped cream, chocolate ganache, and fresh berries in a trifle dish. Repeat the layers to create a visually appealing dessert.
- Chocolate Tiramisu: Substitute the traditional ladyfingers in a tiramisu recipe with slices of chocolate pound cake. For a delightful twist, layer the cake with mascarpone cheese, cocoa powder, and coffee-soaked cake.
- Chocolate Croutons: Cut the chocolate pound cake into small cubes, toast them slightly in the oven until they become crunchy, and sprinkle them over a bowl of ice cream or a creamy dessert like mousse or pudding.
- Stuffed Crepes: Cut the chocolate pound cake into thin strips and use them to stuff crepes and sliced bananas or strawberries. Drizzle with chocolate sauce and dust with powdered sugar.
- Pound Cake Skewers: Cube the chocolate pound cake and thread the pieces onto wooden skewers, alternating with marshmallows, fruits, and other dessert items for a fun and delicious treat.
- Chocolate Fondant Surprise: Cut the chocolate pound cake into individual servings and inject a small amount of warm chocolate or caramel sauce into the center using a pastry syringe.
- Chocolate Cake Pops: Crumble the chocolate pound cake, mix it with frosting to form a dough, and roll it into cake pop balls. Dip them in melted chocolate, add sprinkles or toppings, and insert a stick for a cute, portable dessert.
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Frequently asked questions
This cake will stay at room temperature for up to 3 days.
Wrap well and keep in the fridge for up to 5 days.
You can also freeze it for up to a month.
A long time ago all the ingredients used to make a cake were measured by the pound. There are just four main ingredients and each the same amount: 1 lb each – Butter, sugar, eggs, and flour. That is all you need to make a basic cake. Also, they never used any leavening either. The eggs helped the pound cake rise.
The pound cake is the original cake formula made with all equal ingredients by the pound. The butter cake is derived from the pound cake and has more butter than eggs.
A classic pound cake had no leavening agent, just equal parts of butter, eggs, sugar, and flour. The eggs in the recipe are the leavening ingredient. Today, I have used a little baking powder as well as a little milk to help keep the cake light and airy as well as moist.
It is very easy to customize a pound cake.
– Try simple additions like chocolate chips.
– Add nuts such as walnuts, pecans, or cashews.
– Substitute some of the flour with a nut meal like an almond meal.
– Try adding orange zest, lemon zest or both
– Replace the milk with buttermilk, cream cheese, or orange juice.
– Of course, spices are always a good addition like cinnamon, pumpkin spice, gingerbread spice, or chai spice.
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Moist Chocolate Pound Cake
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Ingredients
Cake (9 x 4 x 4-inch loaf pan)
- 9 oz (250 g) Butter (unsalted, room temperature )
- 1¼ cup (250 g) Sugar
- 1 ½ cup (190 g) All purpose flour
- ¾ cup (60 g) Cocoa powder
- 4 Eggs (large)
- 1 tsp Baking powder
- ¾ tsp Salt
- 1 tsp Vanilla extract
- ½ cup (120 ml) Milk
Chocolate glaze (optional)
- 8 oz (225 g) Powdered sugar
- ¼ cup (20 g) Cocoa powder
- 2 – 4 tbsp Milk (or cream)
Instructions
Cake
- Preheat oven to 325°F / 165°C/ Gas Mark 3.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. And set aside.Pro tip – Sifting the flour will give a light and airy texture to the cake.1 ½ cup All purpose flour, ¾ cup Cocoa powder, 1 tsp Baking powder, ¾ tsp Salt
- hand mixerIn the bowl of a stand mixer, with the paddle attachment, cream butter and sugar until light and fluffy.Pro tip – We want to add some volume in the batter and the sugar completely dissolved. So, make sure to cream well.9 oz Butter, 1¼ cup Sugar
- Next, add the eggs, one at a time. Then, add the vanilla extract.Pro tip – Ensure the eggs are at room temperature or the batter will curdle. If that happens, just add a tablespoon or two of flour and combine well.4 Eggs, 1 tsp Vanilla extract
- Followed by the flour mixture and milk in three batches.Pro tip – The batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink.½ cup Milk
- Scrape the sides of the bowl, ensuring you have a smooth batter. Pour into prepared baking pan. Spread evenly with a spatula. Tap a few times to remove any air pockets.
- Bake for 55 to 65 mins until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Dust with powdered sugar before serving.
For the chocolate glaze
- In a bowl, combine the powdered sugar, and cocoa powder with milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze).Pro tip – You want a thick glaze so start with less milk then add as necessary to bring to consistency.8 oz Powdered sugar, ¼ cup Cocoa powder, 2 – 4 tbsp Milk
Recipe Notes & Tips
- Make sure all the ingredients are at room temperature.
- Use fine-grain sugars when preparing cake batters so it dissolves easily.
- Grease and flour bundt pan well. Nothing is worst than to have a delicious cake stuck in the bundt
- Cool the cakes for a few hours before glazing. Otherwise, the glaze will melt off the cake and you won’t have a pretty thick coverage.
- Serve any leftover glaze alongside the cake. People do love extra glaze.
- Overbaking – Over-baking a cake can make it dry. You must test the cake a few minutes before the cooking time guide because all ovens work differently.
- Dense cake – Often this could be the reason for overmixing the cake. When you activate too much gluten in the cake, the cake rises when baking but sinks as soon as it comes out of the oven. The resulting sink causes the cake to be dense.
- Undercooked pound cake -Cakes bake from outside in so often the cake may appear cooked while still not finished cooking on the inside. That is why we need to test for doneness by inserting a skewer in the center of the cake. If the skewer inserted in the center comes out clean without any batter it means the cake is done.
- Pound cake sunk after baking – Usually, too much leavening agent such a baking powder or baking soda.
- It is very easy to customize a pound cake.
- Try simple additions like chocolate chips.
- Add nuts such as walnuts, pecans, or cashews.
- Substitute some of the flour with a nut meal like an almond meal.
- Try adding orange zest, lemon zest or both
- Replace the milk with buttermilk, cream cheese, or orange juice.
- Of course, spices are always a good addition like cinnamon, pumpkin spice, gingerbread spice, or chai spice.
Other pans suggestions
If you don’t want to make a layer cake like this. you can- You can also bake this in a 7 x 7-inch square cake pan
- Double this recipe to make a 9 x 13 sheet pan – sheet Cake.
- This cake will make a 2 x 6-inch layer cake
- And these can also be baked into 15 1o 18 beautiful cupcakes
- This cake will stay at room temperature for up to 3 days.
- Wrap well and keep in the fridge for up to 5 days.
- Can be frozen well wrapped for up to a month.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
I haven’t tasted this pound cake yet, it’s cooling and will become chocolate strawberry shortcake. I am sure it will be delicious. I do have /had a problem with the instructions though. Recipe calls for a prepared loaf pan, picture shows a finished loaf. Farther down it reads to put the batter in a bundt pan and bake for 40 to 45 mins. This is very confusing but I went ahead and used a loaf pan..baking was closer to 70 mins.
Hey Nina. I’m sure you will enjoy your cake. Yes, you can use both a loaf pan and a bundt pan for this recipe. Every oven is different so the baking times might be more or less than specified in the recipe.