Chocolate Pound Cake
Chocolate pound cake is made with cream cheese, chocolate and cocoa powder for the best taste and texture. Top it with chocolate ganache for extra decadence!
Chocolate pound cake is a dense, but tender dessert cake that goes well with fresh whipped cream and berries. It can be eaten any time of the year, but I think it’s best in the summer when berries are in season. The chocolate ganache on top acts as a frosting, which is hard to resist! This cake is easy to make from scratch and uses a few special ingredients to yield the perfect rich, but light flavor.
Why this recipe works: Cream cheese, melted chocolate and unsweetened cocoa powder provide the perfect rich, dense flavor pound cake is known for. An extra egg yolk locks in the richness while a little espresso powder highlights the chocolate flavor.
How to make chocolate pound cake
- Preheat oven to 325 F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
- Melt the chocolate mixture. In a makeshift double boiler, melt chocolate and cream cheese. Add boiling water, espresso powder and cocoa powder. Stir until smooth and set side.
- Make the cake batter. Whisk together the dry ingredients and set aside. Beat butter and sugar together until light and fluffy. Beat in eggs one at a time. Alternate adding flour mixture and chocolate mixture and stir just until combined. Transfer batter to prepared loaf pan.
- Bake the cake at 325 F for 1 hour 15 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool completely.
- Prepare chocolate ganache. Place chocolate chips in a glass bowl, then pour simmering heavy cream over chocolate chips. Let the mixture sit for 5 minutes before stirring until smooth. Pour over cake and serve.
Need help melting chocolate? Check out my whole post on tips for melting chocolate including how to make and use a makeshift double boiler.
In order to successfully bake a chocolate pound cake, there are a few tricks. To start, make sure all your ingredients are room temperature. This makes all the difference in texture for pound cake. It will also help the cream cheese melt with the chocolate. Use a kitchen scale to weigh your ingredients (it’s much more accurate than measuring!).
Use high quality chocolate and cocoa powder. Not only does good quality chocolate melt more smoothly, it also improves the taste of the cake. I prefer Ghirardelli chocolate chips or Baker’s chocolate. When stirring in the chocolate mixture and flour, avoid over-mixing the batter. This will make a dense pound cake (not in the good way!)
Frequently Asked Questions
I have not tried this recipe in a bundt cake pan, but you will definitely need to double the recipe.
Dry cakes are typically because there is too much flour or the cake was baked too long. Weigh your ingredients for accurate measuring and use an oven thermometer to make sure your oven is the correct temperature.
Yes, once the cake has cooled completely, wrap it with plastic wrap and store in an airtight container or freezer bag for up to 1 month. Defrost in the refrigerator before bringing to room temperature and adding the ganache.
Store chocolate pound cake in an airtight container at room temperature for 2 to 3 days.
Chocolate pound cake is a decadent dessert that tastes best with a dollop of homemade whipped cream and fresh berries. The cream cheese adds a wonderful depth of flavor and perfect texture (I learned that from my classic pound cake recipe!).
I recommend trying this recipe with summer fruit or for Valentine’s Day with your sweetheart! What occasion will you be making this chocolate pound cake for? Let me know in the comments and tag @ifyougiveablondeakitchen on social media!
Chocolate Pound Cake
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
- ⅓ cup (80 ml) heavy cream
- ½ cup (85 g) good quality semisweet chocolate chips
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 little to no 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.
- 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.
Inspired by Bake from Scratch magazine