Best Chocolate Pound Cake
Wow, your guests with the best chocolate pound cake ever! This recipe includes cream cheese, chocolate and cocoa powder which gives this cake its irresistible taste and texture. Top it with chocolate ganache for extra decadence and serve with strawberries and a dollop of whipped cream.
This is a dense, yet tender dessert that pairs well with fresh whipped cream and berries. It can be eaten any time of the year, but I love serving it in the summer as berries are in season. You can also top it with chocolate ganache which makes it even harder to resist!
Why this recipe works
This chocolate cream cheese pound cake recipe combines room-temperature and melted ingredients to make a cake with a tender and moist texture. These easy-to-find ingredients give this cake the perfect rich, dense flavor that pound cake is known for. While the extra egg yolk makes the cake rich and a little espresso powder highlights the chocolate flavor.
Ingredient notes
- Unsalted butter: The butter should be at room temperature. This will help the ingredients to combine properly when mixing.
- Cream cheese: This should also be at room temperature before combining with the other ingredients.
- Cocoa powder: Select good quality cocoa powder for this recipe and sift it to remove excess lumps.
- Chocolate chips: Use good quality chips for a delicious, rich flavor.
- Eggs: Make sure the eggs are at room temperature for easy mixing.
Recipe variations
To make this moist chocolate pound cake even more chocolatey add chocolate chips or chunks after adding the flour mixture. The rest of the recipe is the same and the cake can be baked for the same amount of time.
This cake can also be topped with vanilla buttercream, chocolate buttercream or mascarpone cream instead of the ganache.
How to make chocolate pound cake
- Melt the chocolate mixture: In a makeshift double boiler, melt chocolate and cream cheese. Then add boiling water, espresso powder and cocoa powder. Stir until smooth and set aside.
- Make the cake batter: In a separate bowl, whisk together flour, baking powder, salt and set aside. In another bowl, beat butter and sugar together until light and fluffy. Then, beat in eggs one at a time.
- Next, alternate adding the flour mixture and chocolate mixture. Stir until just combined and transfer the batter to the prepared loaf pan.
- Bake the cake: In the preheated oven at 325 F for 1 hour and 15 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Once the cake is ready, let it cool completely.
- Prepare the chocolate ganache: Place chocolate chips in a glass bowl, then pour simmering heavy cream over the chocolate chips. Let the mixture sit for 5 minutes, then stir until smooth.
- Finally, pour the ganache over the cake and serve.
Expert tips
Make sure all your ingredients are at room temperature including the cream cheese as it will make it easier to melt melt. This makes all the difference in the texture of a pound cake.
Use a kitchen scale to weigh your ingredients. This is more accurate than measuring with cups and will ensure that the pound cake comes out perfectly.
Use high-quality chocolate and cocoa powder.It not only melts more smoothly, but it also makes a better tasting cake. I prefer Ghirardelli chocolate chips or Baker’s chocolate for this recipe.
Avoid over-mixing the batter as this will result in a dense pound cake. Finally, don’t over-bake as this will result in a dry texture. The cake is done when a toothpick inserted in the center comes out with just a few crumbs.
Frequently Asked Questions
I have not made this recipe in a bundt cake pan but you definitely can. Bake the cake at the same temperature. You may need to double the recipe and increase the baking time. After the halfway mark check the cake then continue to check it by sticking a toothpick in the middle. Once the toothpick comes out with just a few crumbs, the cake is ready.
After 1 hour and 15 minutes push a toothpick into the middle of the cake. If the toothpick comes out clean, then it is done. If it is still wet and has cake batter on it, then it will need to be baked for longer. Check it every 5 minutes until the toothpick comes out clean.
Yes, let the cake cool completely, then wrap it with plastic wrap and store it in an airtight container or freezer bag for up to 1 month. Defrost in the refrigerator before bringing it to room temperature and adding the ganache.
Store in an airtight container at room temperature for 2 to 3 days. Alternatively, you can refrigerate it in an airtight container for up to 1 week.
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Get the Recipe: Best Chocolate Pound Cake
Ingredients
Chocolate Pound Cake
- ½ cup (113 g) cream cheese, room temperature and cut into 1-inch pieces
- ⅓ cup good quality dark chocolate, finely chopped (chocolate chips work too)
- ⅔ cup (64 g) unsweetened cocoa powder
- 1 teaspoon espresso powder
- ½ cup (120 ml) boiling water, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (187 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
Chocolate Ganache
- ⅓ cup (80 ml) heavy cream
- ½ cup (85 g) good quality dark chocolate, finely chopped (chocolate chips work too)
Instructions
Chocolate Pound Cake
- Preheat oven to 325° F. Line a 9×5 loaf pan with parchment paper and set aside.
- In the top of a double boiler (or in a makeshift double boiler), add cream cheese and chopped chocolate. Cook without stirring over simmering water until melted. Remove from the heat and use a rubber spatula to stir the melted chocolate and cream cheese. Mix in cocoa powder, espresso powder and boiling water until smooth, then whisk in the vanilla. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium speed until creamy, about 5 minutes. Add eggs and egg yolk one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as necessary.
- With the mixer on low, add one third of the flour mixture and mix just until combined. Add half of the chocolate mixture and mix just until combined. Repeat and then end with remaining flour mixture. Use a rubber spatula to give a couple stirs to make sure there are no flour pockets in the batter.
- Transfer batter to prepared pan and spread evenly. Tap the pan on the counter a few times to remove any air bubbles. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out with a few crumbs. Cool in the pan on a wire rack for 10 minutes, before removing it from the pan to cool completely. When ready to serve, prepare ganache.
Chocolate Ganache
- Place chocolate chips in a glass bowl and set aside. In a small saucepan, heat heavy cream until simmering. Remove from heat and pour heavy cream over semisweet chocolate chips. Let the chocolate and heavy cream sit for 10 minutes, then stir until smooth. If the chocolate doesn’t melt all the way, heat in the microwave for 15 seconds on 50% power level.
- Let the ganache cool slightly (about 10 minutes), then pour over pound cake. Slice and serve with fresh berries.
Notes
Inspired by Bake from Scratch magazine
