chocolate pound cake

This easy chocolate pound cake recipe is full of rich chocolate flavors, perfectly moist, and simply delicious.

Chocolate Pound Cake

(120 grams) all-purpose flour

¾ cup (65 grams) unsweetened cocoa powder

baking powder

salt

(80 ml) buttermilk*

instant coffee granules**

unsalted

(200 grams) granulated sugar

eggs,

vanilla extract (optional)

Preheat the oven to 325°F (160°C). Lightly grease a 9 x 5” (23&#215;13 cm) loaf pan. Line the long and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking.

Before you start, dissolve the coffee granules with 1 teaspoon boiling water, and prepare the buttermilk as instructed*.

Sift flour, cocoa powder, baking powder and salt into a medium bowl. Sift a second time. Set aside.

Add butter to the bowl of a standing mixer (or in a large bowl using a hand mixer) and beat on medium speed for 3-4 minutes, until creamy, scraping down the sides as needed. Gradually add sugar to the butter and mix for 4-5 minutes until light and fluffy, scraping down the sides.

Add the eggs, one at a time mixing until combined before adding the next one. Pour in the coffee, buttermilk, vanilla, and mix until combined.

Turn down the mixer speed to low and add the dry ingredients, one third at a time. Mix until just combined.

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes. Then, using the parchment paper, lift the cake out of the pan and place on a rack to cool completely.

This Chocolate Pound Cake is one you will make over and over again. Easy to make and delicious!

butter

white granulated sugar

eggs

vanilla extract

buttermilk

chocolate chips (I use semi-sweet)

all-purpose flour

baking soda

pecans

chocolate chips

Cream butter, sugar and eggs with a mixer.  Add vanilla extract and buttermilk, keep mixing.   Melt chocolate chips in the microwave about 1 minute or until when stirred they are smooth. Add to creamed mixture.

Whisk together the flour, salt and baking soda in a bowl.   Add to creamed chocolate mixture and mix with mixer just until all ingredients are wet.  Fold in nuts.  Spray a 10 inch bundt pan with cooking spray.  Pour in the batter.

Bake in a preheated 325 degree oven for 1 hour and 20 minutes or until center tests done.

Melt together in the microwave about 45 seconds or until you can drizzle over cake.

Chocolate Glaze Instructions

This rich dense pound cake is totally delicious and really easy to make. It’s a family favorite that is often requested. Bake one up soon and enjoy every chocolaty bite!

Copycat Entenmann's Chocolate Pound Cake

cocoa

all purpose flour

tsp baking powder

tsp baking soda

espresso powder coffee powder

unsalted butter, softened

sour cream

milk, I used whole milk

sugar

eggs, room temperature

tsp vanilla extract

chocolate

Preheat oven to 325 degrees, spray a loaf pan with cooking spray and set aside. Using a hand held or stand mixer, mix the butter and sugar together until fluffy, add in eggs one at a time. Mix together the milk, vanilla and sour cream in a measuring cup. Mix together the dry ingredients except the cocoa powder. Slowly add some of the milk mixture and then the dry mixture until all is incorporated. Stop the mixer and finish by mixing by hand with a rubber spatula. Now, add in the cocoa powder. Mix again. Take a spatula and make sure you dig down to incorporate any leftover flour mixture. Pour into the prepared loaf pan. Spread out evenly. Bake for about 42 to 50 minutes. Check after 42 minutes. The cake should spring back when touched lightly on top and a toothpick should come out with moist to dry crumbs. Try not to over bake the loaf. Let cool for at least 20 to 30 minutes. Slice up this baby up! 

Decadent chocolate pound cake is perfect for any occasion—and it&#039;s easy too! This chocolate cake is big enough to serve 12 so everyone will get a slice.

½ cups butter, softened

brown sugar

Tablespoon vanilla extract

flour

cocoa powder

coffee

Preheat

Preheat your oven to 325 degrees Fahrenheit. Then, grease and flour a 10-inch bundt pan.

Cream

Cream the butter, sugar and brown sugar together in a stand mixer fitted with a paddle attachment. Beat until the mix is very light and fluffy.

Add the eggs to the butter mix, adding them one at a time and scraping down the sides of the bowl after each addition. You want to be sure all the eggs and butter are blended together evenly.

Add the vanilla to the bowl and mix again.

In a separate medium sized bowl, mix together the flour, cocoa powder, baking powder and salt.

Combine

In a separate small bowl, combine the buttermilk and brewed coffee.

Add about ⅓ of the flour mix to the bowl of the stand mixer and mix it into the egg and butter. Then, add about ½ of the buttermilk mix and mix again. Continue to alternate between adding the dries and the wet ingredients to the bowl until everything is combined and the chocolate batter is nice and smooth.

Bake

Pour the batter into the greased bundt pan then bake the cake for 60 minutes. Check to make sure the cake is fully baked by sticking a toothpick in the center of the cake. It should have no sticky batter on it when it comes out.

Cool

Let the pound cake cool in the cake pan for at least 30 minutes. Then, flip the cake out of the pan and on to a plate. Slice and enjoy!

Have made it twice exactly as written and tuned out perfectly and not overly sweet!! My husband and kids love it and it's my go to chocolate cake recipe. Thank you so much for all the the little tips, especially for the make your own buttermilk, saves me money and a trip to the store. 5/5 star on texture flavor chocolatiness and easiness of recipe! Thank you so much

Whether you&#039;re celebrating a special occasion or simply treating yourself to something sweet, this cake is sure to impress. It really is a dessert masterpiece!

Chocolate Mile High Pound Cake

Hershey's special dark cocoa powder ( )

butter (your preference salted

eggs (at room temperature)

chocolate frosting

Preheat oven to 325°F. Coat a *10-inch tube pan or *bundt pan with solid vegetable shortening and sugar or cake release spray. (Sugar doesn&#39;t leave white areas like flour does.) You can use Wilton cake release as well.*Please note, this cake is larger than most pound cakes. You need a large tube or bundt pan like the one&#39;s I linked to above.

Sift together flour, baking powder, salt, and cocoa (or chocolate pudding)

In the bowl of your electric mixer, cream butter until smooth. Gradually add the sugar to the butter, mixing until it&#39;s light yellow and fluffy. Stop the mixer, scrap down the sides and bottom and mix again.

Add the eggs one at a time, allowing the egg to &#39;disappear&#39; into the batter before adding the next egg. Add the sour cream and vanilla. Stop the mixer and scrape the sides and bottom. Mix again to incorporate that into the batter.

With the mixer on low, slowly add the dry ingredients. Stop the mixer and scrape the sides and bottom. Mix again. You want everything mixed in, but don&#39;t overbeat the batter after you add the flour.

Spoon the batter into the prepared pan and spoon the top with the back of your spatula.

Bake for 1 hour and 25 minutes, or until a wooden pick comes out clean or with dry crumbs. Cool the cake in the pan for 30 minutes before inverting it on a cake plate to cool completely.

This cake can be stored in an airtight container on the countertop for 3 to 4 days or in the refrigerator 5 to 6 days. It can also be frozen for 60 days. I recommend freezing individual slices or 1/4 of the cake so you don&#39;t have to thaw the entire cake to get a couple of slices.

I'm the biggest fan of your pound cakes and knew we'd like this one. It has been a hit every where I take it! I always share where I got it, but I'd love to keep them a secret as everyone thinks I'm a genius baker when I take one of your pound cake recipes to an event!

This moist chocolate pound cake has a buttery crumb that melts in your mouth and is topped with a rich chocolate ganache.

Chocolate Pound Cake w/ Chocolate Ganache

Butter (room temp, unsalted)

tsp Vanilla extract

tsp Kosher salt

Espresso powder

Sour cream

Cocoa powder (Dutch processed)

Eggs

Baking powder

Flour

oz Dark chocolate

oz Heavy cream

Preheat the oven to 180c (350f) and prepare a loaf pan with parchment paper.

Add the soft butter, sugar, salt, vanilla extract, and espresso powder into a large mixing bowl, and cream it with an electric hand mixer for 2-3 minutes or until it&#39;s light in color.

Add the eggs and mix until smooth an homogeneous.

Add the sour cream and sift the cocoa powder to the mixture and mix until well combined.

Add the flour, and baking powder and mix until the mixture is just combined and there are no lumps of flour visible.

Pour the batter into a parchment paper-lined loaf pan and smooth the batter with an offset spatula.

Bake in a 180c (350f) preheated oven for 55-65 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.

Remove the cake from the oven and allow it to cool to room temperature.

Pour the cream into a saucepan and heat it over medium heat until it begins to simmer gently. Be careful not to let it boil over.

While the cream is heating, chop your chocolate into small pieces. This helps it melt evenly.

Once the cream is hot, pour it over the chopped chocolate in a heatproof bowl. Let it sit for about 5 minutes without stirring to allow the heat from the cream to melt the chocolate.

After letting it sit, gently stir with a whisk or spatula until you have a smooth, glossy mixture.

Pour the chocolate ganache over the cooled cake and spread it evenly with an offset spatula. Serve and enjoy.

Dense, tender, and ultra-moist, this Keto Chocolate Pound Cake has all the hallmarks of the classic recipe. It has a rich chocolate flavor and a perfect crumb. And oh that sweet drippy chocolate glaze!

Keto Chocolate Pound Cake

almond flour

tbsp black cocoa powder ((or more cocoa powder))

chocolate whey protein powder

espresso powder

tsp salt

unsalted butter (softened)

brown sugar substitute

sour cream (room temperature)

eggs (room temperature)

heavy whipping cream

tbsp allulose (or xylitol)

sugar-free chocolate chips

Preheat the oven to 325ºF and grease a 9x5 inch metal loaf pan. Line the bottom with parchment paper with overhanging sides and grease the parchment.

In a large bowl, whisk together the almond flour, cocoa powders, whey protein, baking powder, espresso powder, and salt. Break up any clumps as much as possible.

In another large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Add the sour cream and vanilla extract and beat in until smooth.

Add the eggs one at a time, beating after each addition. Scrape down the beaters and the sides of the bowl.

Add the almond flour mixture and beat until well combined, then beat in the coffee (or water).

Spread the batter in the prepared pan and smooth the top. Bake 60 to 75 minutes, until the top is risen and is just firm to the touch. Do not over-bake.

Remove and let cool in the pan for 30 minutes. Loosen the edges with a sharp knife and lift the loaf out by the overhanging parchment. Let cool completely.

In a small saucepan over medium heat, combine the cream and allulose. Bring to a simmer.

Add the chocolate chips and let sit a few minutes to melt, then whisk until smooth. Drizzle over the cooled pound cake.

Chocolate Ganache

Ok, this is by far the best keto chocolate cake I have ever made (although I have not tried your chocolate ricotta cake so I can't comment on that one). I struggle mightily with chocolate desserts on keto; they either have a funny aftertaste or are too dry. This one is incredibly moist and has zero aftertaste. I actually think I could serve this to non-keto people and they wouldn't know the difference. This will definitely be on repeat at my house from now on. Thank you thank you thank you for your commitment to creating really good keto meals.

I made this recipe this morning, very delicious!  I used Greek yogurt instead of sour cream because that's what I had on hand.  the inside is very moist, the ganache is so good on top, don't skip adding it.
I had a dark medal pan and it was done in 60 minutes.
Thanks for another great recipe Carolyn!

I haven't made this recipe yet, but I have been working on poundcakes lately and I know yours will be a 5 ⭐️ , as always!
I just wanted to say, that my number 1 fave thing about your recipes is that you provide the grams for ingredients. I really REALLY appreciate that! I weigh ingredients for consistency/reproduction... it makes a difference! I also truly appreciate the time it takes to A) create a new recipe, and B) the expense!, C) all of your comments on the blog post for each one, and D) your photography. It's all a LOTTTTTT of time and work, even when you love it. I've been following you for several years. I appreciate you Carolyn and your completely reliable recipes! Much love.... ❤️

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Top 7 chocolate pound cake recipes from across the web

The most viewed chocolate pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Pound Cake

Chocolate Pound Cake

Copycat Entenmann's Chocolate Pound...

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The most viewed chocolate pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine