There’s something undeniably comforting about a rich, dense chocolate pound cake. This classic recipe delivers that perfect balance of deep chocolate flavor and buttery richness that makes pound cake so irresistible.
Whether you’re serving it for afternoon tea or as a decadent dessert, this chocolate pound cake maintains the traditional texture we all love while adding an indulgent cocoa twist. It’s a foolproof recipe that even novice bakers can master.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- Perfect dense, moist texture that stays fresh for days
- No fancy decorating skills needed
- Great make-ahead dessert for gatherings
- Freezes beautifully for up to 3 months
Ingredients
- 1½ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F: Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two of the sides. Set it aside.
- Melt the chocolate with espresso powder in boiling water: Place the espresso powder and 3/4 cup (163g) chocolate chips in a large bowl. Pour in the boiling water and let it sit for 5 minutes. Then, whisk together until smooth.
- Add the wet ingredients: Whisk in the brown sugar, melted butter, vegetable oil, and vanilla until smooth. Add the eggs and whisk until fully combined.
- Mix the dry ingredients: Set a sifter or fine mesh sieve over a medium bowl. Add the flour, cocoa powder, baking soda, and salt, and sift. Whisk to combine.
- Combine the wet and dry ingredients: Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.
- Add chocolate chips: Fold in the remaining 3/4 cup (163g) chocolate chips.
- Bake the pound cake: Scrape the batter into the prepared loaf pan. Bake until the loaf has risen and cracked a bit on the top, 65 to 75 minutes. A toothpick inserted into the center should come out with just a few moist crumbs, but no wet batter.
- Cool and serve the pound cake: Remove the pan from the oven and set it on a wire rack to cool for about 1 hour. Use the parchment sling to lift the loaf out. Slice and serve at room temperature.
Tips & Variations
- Add 1 cup chocolate chips for extra richness
- Replace vanilla with espresso powder for mocha flavor
- Dust with powdered sugar or top with ganache
- Ensure all ingredients are at room temperature
- Don’t overmix the batter after adding flour
Serving Suggestions
Serve slices warm or at room temperature with a scoop of vanilla ice cream or fresh berries. For an elegant presentation, drizzle with warm chocolate sauce and add a dollop of whipped cream.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Cake is done when it springs back slightly when pressed
- Cool completely before slicing for clean cuts
FAQs
- Can I make this ahead? Yes, it actually tastes better the next day!
- Can I freeze this cake? Yes, wrap tightly and freeze for up to 3 months.
- Why did my cake crack on top? This is normal for pound cakes and adds to their charm.
- Can I use Dutch-process cocoa? Yes, it will give an even richer chocolate flavor.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1½ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ teaspoon salt
- 1 teaspoon baking powder
Steps
- Preheat the oven to 350°F: Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two of the sides. Set it aside.
- Melt the chocolate with espresso powder in boiling water: Place the espresso powder and 3/4 cup (163g) chocolate chips in a large bowl. Pour in the boiling water and let it sit for 5 minutes. Then, whisk together until smooth.
- Add the wet ingredients: Whisk in the brown sugar, melted butter, vegetable oil, and vanilla until smooth. Add the eggs and whisk until fully combined.
- Mix the dry ingredients: Set a sifter or fine mesh sieve over a medium bowl. Add the flour, cocoa powder, baking soda, and salt, and sift. Whisk to combine.
- Combine the wet and dry ingredients: Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.
- Add chocolate chips: Fold in the remaining 3/4 cup (163g) chocolate chips.
- Bake the pound cake: Scrape the batter into the prepared loaf pan. Bake until the loaf has risen and cracked a bit on the top, 65 to 75 minutes. A toothpick inserted into the center should come out with just a few moist crumbs, but no wet batter.
- Cool and serve the pound cake: Remove the pan from the oven and set it on a wire rack to cool for about 1 hour. Use the parchment sling to lift the loaf out. Slice and serve at room temperature.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Cake is done when it springs back slightly when pressed
- Cool completely before slicing for clean cuts
