Name: Chocolate Pound Cake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk

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Table of Contents: Chocolate Pound Cake Recipe

Chocolate Pound Cake Recipe

There’s something deeply comforting about a slice of warm chocolate pound cake—crumbly at the edges, moist in the center, and deeply chocolatey without being overly sugary. For those of us who remember grandma’s kitchen, this isn’t just dessert; it’s nostalgia in a loaf pan. Whether you’re hosting a holiday brunch, celebrating a quiet birthday at home, or simply craving an easy comfort food for family dinners, this Chocolate Pound Cake delivers classic elegance with every bite. It’s not just another chocolate cake—it’s a Classic Pound Cake reimagined with rich chocolate depth and a velvety crumb that stays perfect for days.

Introduction: Chocolate Pound Cake Recipe

This Chocolate Pound Cake is my tribute to the timeless tradition of Classic Pound Cake—equal parts butter, sugar, eggs, and flour—elevated with the luxurious addition of cocoa powder, espresso, and melty chocolate chips. The result? A Dense Chocolate Cake that’s moist, decadent, and never dry. Unlike airy sponge cakes, this chocolate loaf cake holds its structure beautifully, making it ideal for slicing and sharing—or stashing away for a late-night snack.

What sets this recipe apart is its balance: deep chocolate flavor enhanced by espresso powder (a pro baker’s secret), a tender yet substantial crumb from Greek yogurt, and a luxurious ganache glaze that hardens into a glossy, restaurant-quality finish. It’s the kind of dessert that feels fancy but requires no special equipment or skills—perfect for easy weeknight meals with a sweet ending or as a show-stopping centerpiece for Sunday family dinners. Serve it with whipped cream, fresh berries, or a scoop of vanilla ice cream, and watch even the most serious eaters reach for seconds.

This isn’t just a Chocolate Loaf Cake—it’s a recipe built on love, simplicity, and generations of home baking wisdom.

Alternate Names & Variations: Chocolate Pound Cake Recipe

This versatile chocolate treat goes by many names in home kitchens:
– Chocolate Loaf Cake
– Rich Chocolate Slice Cake
– Fudge Brownie Cake
– Moist Chocolate Pound Loaf

Popular variations include adding orange zest, swapping dark chocolate for white chocolate chips, or folding in toasted pecans or walnuts for crunch. For a lighter version (though still a dense chocolate cake), some choose to use half applesauce and half yogurt—but purists know nothing beats the full-butter Classic Pound Cake texture. You can even turn this into mini loaves for gifting—just reduce the bake time by 10–15 minutes!

Ingredients: Chocolate Pound Cake Recipe

For the cake:

– ½ cup (1 stick) unsalted butter, softened – ensures rich, smooth creaming

– ¾ cup light brown sugar, packed – adds moisture and depth
– 2 large eggs – room temperature for even incorporation
– 1 cup plain Greek yogurt – contributes tanginess and keeps the cake super moist

– 1 cup all-purpose flour, sifted – creates the perfect structure
– ⅓ cup unsweetened cocoa powder, premium – for intense chocolate flavor
– 1 teaspoon espresso powder – enhances chocolate without adding coffee taste

– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ¼ teaspoon kosher salt – balances sweetness and intensifies flavor
– ⅔ cup high-quality dark chocolate chips – melts into fudgy rivers

For the ganache:

– ½ cup dark chocolate chips, 70% cacao
– 3 tablespoons heavy whipping cream

Step-by-Step Instructions: Chocolate Pound Cake Recipe

1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line the bottom and sides with parchment paper—this ensures easy removal without breaking your beautiful Chocolate Loaf Cake.

2. In a large bowl, beat the softened butter and brown sugar on medium-high speed with a hand or stand mixer for 3–4 minutes until pale and fluffy. This step aerates the batter and guarantees a tender crumb.

3. Add the eggs, one at a time, mixing well after each. Scrape down the sides if needed. Pro tip: Cold eggs can deflate the batter—use room-temperature eggs for best results.

4. Mix in the plain Greek yogurt until smooth. This creamy step is key to the dense chocolate cake’s moisture and slight tang.

5. In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Sift if lumpy—especially important for cocoa, which tends to clump.

6. Gradually add the dry mixture to the wet, folding gently with a spatula until just combined. Overmixing leads to a tough texture, so stop when no streaks remain.

7. Fold in the dark chocolate chips by hand, reserving about 1 tablespoon for the top. They’ll melt beautifully during baking, creating gooey pockets.

8. Pour the thick batter into the prepared pan. Smooth the top and sprinkle the reserved chocolate chips on top for a bakery-style finish.

9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not raw batter). A few streaks are okay—this means it’s done!

10. Let the Chocolate Pound Cake cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before glazing.

11. For the ganache: Heat the cream in a small saucepan over medium heat until steaming (not boiling). Pour over the ½ cup chocolate chips, let sit 2 minutes, then stir until smooth and glossy.

12. Pour the warm ganache over the completely cooled cake, letting it drip down the sides. Let set at room temperature or speed it up in the fridge.

Pro tip: For an extra shine, add 1 teaspoon of coconut oil to the ganache.

Recipe Card Block: Chocolate Pound Cake Recipe (Quick Reference)

Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 20 minutes (plus cooling)
Servings: 4 generous slices (9x loaf yields 8–10 slices) | Approximate Calories: 380 per slice (based on standard ingredient sizes)

This Chocolate Pound Cake balances indulgence and practicality—rich enough for special occasions, easy enough for an after-dinner surprise. Perfect as easy comfort food for family dinners or a thoughtful homemade gift.

Why This Recipe Works & Expert Tips

This recipe succeeds because it honors the fundamentals of a Classic Pound Cake (butter-rich, egg-focused, flour-structured) while cleverly adapting it for chocolate lovers. The Greek yogurt tenderizes the crumb, the espresso powder deepens the chocolate without any detectable coffee note, and the brown sugar adds caramel-like warmth and moisture retention—meaning your slice stays soft for days.

The batter is intentionally thick, which is what gives this dense chocolate cake its signature heft and slow, even rise. Don’t panic if it doesn’t double in height—it’s not supposed to. That density is what makes it perfect with a warm beverage or a scoop of ice cream.

For best results: Use real unsalted butter, high-fat Greek yogurt, and good-quality chocolate chips. These premium ingredients elevate this from a simple chocolate loaf cake to a dessert worth savoring. And that ganache? It’s the crowning glory—simple, rich, and irresistible.

This is the kind of recipe that becomes a family heirloom—easy comfort food for family dinners, holidays, and quiet Saturday nights alike.

Storage, Freezing, and Reheating Tips

Store your Chocolate Pound Cake in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 7 days—just let it come to room temperature before serving, or gently warm in the oven for 10 minutes at 300°F.

To freeze: Wrap the completely cooled cake (without ganache) tightly in plastic wrap and then in aluminum foil. Label and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temp, reapply ganache if desired, and serve. You can also freeze individual slices—ideal for portion control and quick treats.

Reheat one slice in the microwave for 20–30 seconds for a warm, gooey bite, or toast lightly in a toaster oven for a crisp-crusted experience. This Chocolate Loaf Cake freezes and reheats better than cakes with frosting, making it a top choice for make-ahead desserts.

Freezing preserves the dense chocolate cake texture remarkably well—just wrap well to prevent freezer burn.

People Also Ask: Chocolate Pound Cake Recipe

What makes a pound cake dense and moist?

A true Classic Pound Cake is dense by design—its traditional “pound” ratio (1 lb each butter, sugar, eggs, flour) creates a rich, compact crumb. In this Chocolate Pound Cake, we maintain that density but keep it moist with additions like Greek yogurt and brown sugar, which retain water and add tenderness. The reduced use of fat compared to normal chocolate cakes allows the cocoa to shine. However, the real secret is overall balance: proper creaming, correct baking temperature, and not overbaking. A few moist crumbs on a toothpick are ideal—avoid dryness at all costs for the best dense chocolate cake experience.

How do you make a chocolate pound cake from scratch?

Making a Chocolate Pound Cake from scratch starts with creaming softened butter and brown sugar, then adding eggs and a moistening agent like Greek yogurt. Dry ingredients—flour, cocoa, leaveners, espresso powder, and salt—are whisked together and folded in gently. Chocolate chips are stirred in last. Baked slowly to set the structure, the loaf cools completely before a glossy ganache is poured over the top. From pantry staples to a finished Chocolate Loaf Cake, it takes only 15 minutes of prep and delivers deep chocolate flavor with minimal effort—ideal for anyone seeking easy comfort food for family dinners with homemade charm.

What glaze goes well with chocolate pound cake?

The best glazes enhance without overpowering. This recipe uses a dark chocolate ganache (chocolate + cream), which hardens into a decadent shell that contrasts beautifully with the soft crumb. Alternative glazes include: espresso-infused powdered sugar glaze, salted caramel drizzle, or a whipped cream cheese frosting for a tangy twist. You can also try a white chocolate ganache or a chocolate butter glaze with orange zest. For a no-cook option, a simple powdered sugar and milk glaze with a pinch of cocoa works too. But nothing beats ganache for a rich chocolate loaf cake—elegant, simple, and unforgettable.

Can you freeze chocolate pound cake?

Yes! A Chocolate Pound Cake freezes exceptionally well, especially when baked without ganache. Wrap the cooled whole cake or individual slices tightly in plastic wrap and aluminum foil. Place in a labeled freezer bag and store for up to 3 months. Thaw overnight in the fridge or at room temperature for 3–4 hours. Re-warm or refresh with a quick ganache pour. Freezing locks in moisture and preserves the dense chocolate cake texture, making it perfect for easy weeknight meals with zero stress. Just avoid freezing already-glazed cakes—ganache can weep. This is why we freeze bare and glaze fresh!

Conclusion: Chocolate Pound Cake Recipe

This Chocolate Pound Cake isn’t just a recipe—it’s an invitation to slow down, gather in the kitchen, and savor the simple joy of homemade baking. Whether you’re reliving childhood memories or creating new ones with your family, this cake delivers Classic Pound Cake comfort with bold chocolate flavor. It’s rich but not overwhelming, dense but never dry, and stunning with just 15 minutes of effort.

Try it once, and I know you’ll add it to your rotation. Serve it at Easter dinner, package it for birthday gifts, or enjoy it with coffee on a rainy afternoon. Share your results in the comments—show me your crumb, your glaze, your happy faces. I’d love to hear how this Chocolate Loaf Cake becomes a favorite in your home.

Bake with heart, eat with joy.