Looking for a chocolate pound cake recipe that guarantees rich, moist results every single time? This indulgent dessert combines the classic, dense, buttery texture of a traditional pound cake with a deep, irresistible chocolate flavor that’s pure decadence.
Whether you’re a seasoned baker or trying pound cake for the first time, this foolproof recipe will guide you step by step to create a showstopping dessert. Perfect for any occasion—from casual gatherings to elegant celebrations; this chocolate pound cake is sure to impress and delight!
What Makes This Chocolate Pound Cake Recipe Special?
This recipe takes inspiration from professional bakers, including Gordon Ramsay's famous chocolate pound cake technique, while keeping the process approachable for home bakers. The addition of cream cheese creates an incredibly moist, velvety texture that sets this cake apart from traditional pound cakes. The rich chocolate flavor comes from a combination of cocoa powder and melted chocolate, ensuring a deep, complex taste that chocolate lovers will adore.
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Ingredients
The Cake:
- 3 cups all-purpose flour
- 1 cup premium cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 8 oz semi-sweet chocolate, melted and cooled
- 1 cup whole milk, room temperature
The Chocolate Glaze (Optional):
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Equipment
- 10-inch tube pan or bundt pan
- Stand mixer or hand mixer
- Sifter or fine-mesh strainer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Grease and flour a 10-inch tube pan or bundt pan, ensuring all corners are well-coated.
- Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
Creaming the Base
- In a large mixing bowl or stand mixer, beat the softened butter and cream cheese until light and fluffy (about 5 minutes).
- Gradually add sugar, beating well after each addition until the mixture becomes pale and very fluffy (about 3-4 minutes).
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract and melted chocolate until well combined.
Combining Ingredients
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture (divide flour into 3 portions and milk into 2 portions).
- Mix on low speed just until each addition is incorporated. Do not overmix.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
- Bake for 80-90 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- Step 1 :Preparation
Bundt pan sits on the counter next to a bowl of sifted dry ingredients. A preheated oven glows in the background.
- Step 2 : Creaming the Base
A stand mixer creams butter and cream cheese into a fluffy mixture. Nearby are sugar and cracked eggs, ready to be added.
- Step 3 : Combining Ingredients
Chocolate batter is mixed with melted chocolate in a large bowl. Milk and dry ingredients sit nearby, ready to combine.
- Step 4 : Baking
The bundt pan bakes on the center rack of a lit oven.
Optional Chocolate Glaze
- Place chocolate chips in a heatproof bowl.
- Heat heavy cream until just simmering.
- Pour over chocolate chips and let stand for 2 minutes.
- Stir until smooth, then add butter and vanilla.
- Let cool slightly before pouring over the cooled cake.
Hints and Tips
- Use room temperature ingredients for the best texture and even mixing.
- Don't skip the creaming process - proper creaming creates the characteristic pound cake texture.
- Measure flour correctly by spooning it into measuring cups and leveling off.
- For extra richness, use European-style butter with higher fat content.
Dietary Benefits & Serving Suggestions
While this is an indulgent dessert, you can make it more wholesome by using high-quality ingredients. The cream cheese adds protein and calcium to the cake. Serve with:
- Fresh berries for added antioxidants
- A dollop of whipped cream
- Coffee or tea for a perfect afternoon treat
- Vanilla ice cream for an extra special dessert
Recipe Variations & Substitutions
- Make it gluten-free by using a 1:1 gluten-free flour blend
- Create a marble effect by leaving half the batter vanilla
- Add 1 cup of chocolate chips to the batter for extra chocolate intensity
- Replace cream cheese with mascarpone for an Italian twist
Storage
- Store at room temperature in an airtight container for up to 4 days
- Refrigerate for up to 1 week
- Freeze unfrosted cake for up to 3 months, wrapped well in plastic wrap and foil
- Thaw overnight in the refrigerator before serving
Top Tip
The secret to a perfectly moist chocolate pound cake lies in not overbaking. Start checking for doneness about 10 minutes before the recommended baking time. The cake should still be slightly moist when tested with a skewer - it will continue to cook slightly as it cools.
FAQ
What causes a pound cake to be heavy?
A pound cake becomes heavy when overmixed or made with too much flour. Overmixing develops excess gluten, while too much flour creates a dense texture. To avoid a heavy pound cake, measure ingredients precisely and mix just until ingredients are combined. Room temperature ingredients and proper creaming of butter and sugar also ensure a lighter texture.
What makes a pound cake gooey in the middle?
A gooey middle in pound cake typically results from underbaking or incorrect oven temperature. Common causes include opening the oven door too frequently, inaccurate oven temperature, or removing the cake too early. Always test with a skewer inserted in the center - it should come out clean. Using the correct pan size and preheating the oven properly helps prevent a gooey center.
Why was pound cake called pound cake?
Pound cake got its name from its original recipe, which called for one pound each of four ingredients: butter, sugar, eggs, and flour. This simple 1:1:1:1 ratio made it easy for bakers to remember in 18th century Britain and America. Modern recipes typically use smaller proportions but maintain similar ratios for the classic dense, rich texture.
What makes a pound cake not rise?
A pound cake fails to rise properly due to expired leavening agents, improper creaming of butter and sugar, or cold ingredients. Using old baking powder or baking soda prevents proper lift, while insufficient creaming doesn't incorporate enough air for rising. Always use room temperature ingredients and cream butter and sugar until light and fluffy for optimal rise.
Decadent Chocolate Pound Cake: A Dessert to Remember!
If you’re a chocolate lover, this rich, velvety chocolate pound cake is about to become your new favorite indulgence. 🍫✨ With the buttery texture of a classic pound cake and a deep, luxurious chocolate flavor enhanced by cream cheese for extra moisture, every bite is pure bliss.
This cake is perfect for special occasions, cozy nights in, or simply treating yourself—because chocolate this good deserves to be enjoyed anytime!
Looking for something on the lighter side? After savoring this decadent treat, try our Protein Cookie Recipe—a healthier, protein-packed snack that still satisfies your sweet tooth. Or, for an energy-boosting bite, our Healthy Carrot Cake Energy Balls Recipe delivers all the warm, spiced flavors of carrot cake in a nutritious, grab-and-go form.
Give this chocolate pound cake a try, and let us know how it turned out! We’d love to see your creations—share your results in the comments below!
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Pairing
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Chocolate Pound Cake Recipe
Equipment
- 10-inch tube pan or bundt pan Greased and floured
- Stand mixer or hand mixer For creaming butter
- Sifter For dry ingredients
- Mixing bowls Large and medium sizes
- Measuring cups and spoons Accurate measuring is key
- Rubber spatula For scraping batter
- Cooling rack For proper cooling
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 cup premium cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups unsalted butter softened
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 8 oz semi-sweet chocolate melted and cooled
- 1 cup whole milk room temperature
- For the Chocolate Glaze Optional
For the Chocolate Glaze (Optional)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
Preparation:
- Preheat oven to 325°F (165°C)
- Grease and flour 10-inch tube pan
- Sift together flour, cocoa powder, baking powder, and salt
- Ensure all ingredients are at room temperature
Making the Cake:
- Beat butter until creamy (2 minutes)
- Add sugar gradually, beat until light and fluffy (5-7 minutes)
- Add eggs one at a time, beating well after each
- Mix in vanilla extract
- Alternate adding flour mixture and milk (begin/end with flour)
- Pour into prepared pan
- Tap pan to remove air bubbles
- Bake 75-85 minutes until toothpick comes out clean
- Cool in pan 15 minutes
Glazing:
- Heat cream until simmering
- Pour over chocolate and butter
- Let stand 5 minutes
- Stir until smooth
- Add vanilla
- Pour over cooled cake
Quality Checks
- Properly creamed butter should be very light and fluffy
- Cake should crack on top (normal)
- Toothpick inserted should come out clean
- Cake should be deep brown in color
- Glaze should be glossy and smooth
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