Chocolate Pound Cake Recipe

Course: cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: slices

Calories: 355kcal

Author: Becky Hardin

This Chocolate Pound Cake is sure to satisfy the sweet tooth of any chocolate lovers! The rich chocolate glaze paired with the moist pound cake makes this the perfect dessert for any elegant evening at home or for sharing with others.

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Equipment

Ingredients

For the Cake

1½ cups cake flour 180 grams (see note)
½ cup unsweetened cocoa powder 42 grams
1 teaspoon baking powder 4 grams
¼ teaspoon baking soda 2 grams
½ teaspoon kosher salt
1 teaspoon espresso powder 2 grams
10 tablespoons water 142 grams, hot (180-200°F)
10 tablespoons unsalted butter 141 grams, room temperature (1¼ sticks)
1¼ cups brown sugar 266 grams
3 large eggs 150 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
½ cup chocolate chips 85 grams

For the Chocolate Glaze

3 ounces semisweet chocolate 85 grams, chopped (¾ bar)
2 tablespoons unsalted butter 28 grams (¼ stick)
1 tablespoon light corn syrup 20 grams

Instructions

For the Cake

Preheat oven to 325°F. Coat a loaf pan with nonstick cooking spray and line it with a parchment paper sling. Spray again to coat the parchment and set aside.
In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
1½ cups cake flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt
In a liquid measuring cup, whisk the espresso powder and water until dissolved. Set aside to cool.
1 teaspoon espresso powder, 10 tablespoons water
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy, scraping down the sides as needed.
10 tablespoons unsalted butter, 1¼ cups brown sugar
Add in the eggs, vanilla, and mix until combined, continuing to scrape the sides of the bowl as needed.
3 large eggs, 1 teaspoon pure vanilla extract
With the mixer on low, slowly add in half of the flour mixture. Mix until just combined then add in all of the espresso mixture. Once incorporated, add in the remaining flour mixture and mix until combined.
Add in the chocolate chips and mix once more.
½ cup chocolate chips
Pour the batter into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes, use the parchment sling to transfer to a wire rack and cool completely.

For the Chocolate Glaze

Once the cake is cool, make the glaze: Fill a pot with 1 inch of water and bring it to a simmer.
In a heat-proof bowl that will fit on top of the pot, add the chocolate, butter, and corn syrup. Place the bowl over the pot of simmering water and stir until melted and incorporated.
3 ounces semisweet chocolate, 2 tablespoons unsalted butter, 1 tablespoon light corn syrup
Pour the glaze over the cake. Slice and enjoy!

Video

Notes

DIY Cake Flour: Measure 1½ cups of all-purpose flour. Remove 3 tablespoons from the cup, then add 3 tablespoons of cornstarch. Whisk together and sift well before using.
You can use any unsweetened cocoa powder you have on hand, but I prefer natural cocoa powder!
In place of the espresso powder and water, you can use an equal amount of strongly-brewed coffee or espresso.
In place of the brown sugar, you can use granulated sugar, but the taste will be different.
You can omit the chocolate chips, if desired.
You can omit the corn syrup from the glaze, but it will not be as shiny.
Use high quality cocoa powder, such as Ghirardelli, for the best flavor.
Use room temperature ingredients for the best results.
I do not recommend omitting the espresso powder from this recipe, as it helps to enhance the chocolate flavor.
Don't overmix the batter; otherwise, you'll end up with a gluey pound cake.
Take care not to overbake your pound cake. It is done when it reaches an internal temperature of 210°F.
Let the pound cake cool completely before glazing; otherwise, the glaze will run off.
Instead of using the glaze, you can simply dust this pound cake with powdered sugar.
If you can, wait until the next day to slice and enjoy this cake; you won't regret it!

Storage: Store chocolate pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition