Chocolate Pound Cake Recipe -Rich and Moist

Looking for the perfect chocolate pound cake recipe that delivers rich, moist results every time? This indulgent chocolate pound cake combines the classic dense, buttery texture of a traditional pound cake with deep chocolate flavor. Whether you're an experienced baker or trying your hand at pound cake for the first time, this recipe will guide you to create a showstopping dessert that's perfect for any occasion.

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
Equipment
Instructions
Recipe Variations & Substitutions
Storage
Top Tip
FAQ
Related
Pairing
Chocolate Pound Cake Recipe

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.

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.

This chocolate pound cake recipe brings together rich chocolate flavor and classic pound cake texture for an unforgettable dessert. With its cream cheese-enhanced moisture and deep chocolate taste, it's sure to become your new favorite.

Give it a try and share your results in the comments below!

After enjoying the rich and decadent Chocolate Pound Cake, try a lighter option with our Protein Cookie Recipe for a healthier treat packed with protein and flavor!

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Pairing

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