Chocolate pound cake is rich, decadent, and so worth the indulgence. Try a slice of this heavenly homemade pound cake today!
Chocolate Pound Cake with Fudge Glaze
When it comes to chocolate desserts, there’s nothing worth sinking your teeth into more than this delicious chocolate pound cake!
It’s a dense, richly flavored chocolate cake that’s covered in mouthwatering homemade fudge glaze.
If you’re a chocolate lover, you simply have to master this easy chocolate pound cake recipe! It’s soon to become your favorite go-to dessert.
Why You’ll Love this Fudge Chocolate Pound Cake Recipe:
- Decadent: While parfaits and shortcakes are tasty, nothing can beat the rich decadence of a dessert-like chocolate pound cake! The dense texture and rich chocolate flavor are truly satisfying.
- Easy: Don’t worry; this delicious pound cake recipe has simple ingredients and very easy-to-follow steps. You would never know that by tasting it, though!
- Loved: Chocolate cake is what I call a “safe” recipe. Why? Because you can serve it to anyone! Who doesn’t love chocolate cake? This pound cake specifically is classic and impossible to pass up.
How to Make Chocolate Pound Cake
Be sure to see the recipe card below for full ingredients & instructions!
Start by making the cake.
- Preheat the oven and prepare the bundt pan.
- Whisk together the flour, cocoa powder, baking powder, and salt.
- Beat the butter and sugar together.
- Add the eggs one at a time to the butter mixture before adding vanilla extract.
- Pour half of the flour mixture into the wet ingredients and mix.
- Mix in the sour cream.
- Stir in the remaining flour mixture.
- Pour the batter into the bundt pan.
- Bake for 1 hour and 20 minutes.
- Allow the cake to cool.
Next, make the homemade glaze.
- Combine the ingredients in a microwave-safe bowl.
- Cook the ingredients in the microwave for 30-second increments.
- Pour the glaze on the cake.
- Allow the glaze to set.
While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
These three words will save your pound cake: Prepare. Your. Pan! It’s extremely important to ensure the nonstick spray is covering every nook and cranny of the bundt pan. At the same time, however, you don’t want to spray too much oil. That could cause imperfections on your cake just as much as having not enough nonstick oil. A thin, even layer will always do the trick.
These steps may seem unnecessary, but they’re highly needed to create the perfect bundt cake batter! Pound cakes are a true work of art, and artwork can be a bit touchy. If you don’t follow the exact steps of alternating between wet and dry ingredients, it’s likely that the batter will curdle once baked.
In an airtight container at room temperature, your chocolate pound cake should stay deliciously fresh for up to 2 days. In the same airtight container in the refrigerator, your pound cake should stay fresh for up to 4 days. While the slices are still tasty when cold, you can also let them reach room temperature on the kitchen counter before eating.
Recipe Tips and Tricks
- Do NOT over mix your cake batter! When mixing, you’re creating air in your batter, which will help your cake rise in the oven. If you mix it too much, this air goes away and your cake won’t rise properly.
- Double-check that the pound cake is done before letting it cool off on a cooling rack. You can do this easily by inserting a clean toothpick into the center of the cake. If it comes out clean, the cake is baked.
- Want to add more sweetness? Sprinkle some powdered sugar on top to satisfy your sweet tooth even more!
More Chocolate Recipes we Love
This indulgent chocolate pound cake is the definition of irresistible. Once you master the steps to making this pound cake, you’ll be making it over and over again!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Pound Cake Recipe
Ingredients
For the Cake
- 2 cups all-purpose flour 240 grams
- ¾ cup unsweetened cocoa powder 63 grams
- ½ teaspoon baking powder 2 grams
- 1 teaspoon kosher salt 3 grams
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- 3 cups granulated sugar 600 grams
- 5 large eggs 250 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 1 cup sour cream 227 grams, room temperature
For the Fudge Glaze
- ¾ cup semisweet chocolate chips 128 grams
- 3 tablespoons unsalted butter 42 grams
- 1 tablespoon light corn syrup 21 grams
- ¼ teaspoon vanilla extract 1 gram
Equipment
- Kitchen Scale (optional)
Instructions
For the Cake
- Preheat oven to 325°F. Prepare a 10-inch bundt pan by spraying with a nonstick baking spray. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, 1 teaspoon kosher salt
- In a larger bowl, using a hand mixer, beat together the butter and sugar for 5 minutes. Add in the eggs, 1 at a time, beating well after each addition. Mix in the vanilla. Pour half of the flour mixture into the wet ingredients and mix until just combined. Mix in the sour cream, then mix in the remaining flour mixture until well combined.1½ cups unsalted butter, 3 cups granulated sugar, 5 large eggs, 2 teaspoons pure vanilla extract, 1 cup sour cream
- Pour the batter into the prepared bundt pan and bake for 80 minutes. Test for doneness by inserting a toothpick into the center of the cake and comes out clean. Allow the cake to cool for 10 minutes before inverting the cake onto a cooling rack. Cool completely before pouring the glaze.
For the Fudge Glaze
- In a microwave-safe bowl, combine all of the glaze ingredients. Cook in the microwave for 30 seconds, take the bowl out, and stir. If there are lumps still remaining, cook for another 10 seconds. Stir everything until well combined.¾ cup semisweet chocolate chips, 3 tablespoons unsalted butter, 1 tablespoon light corn syrup, ¼ teaspoon vanilla extract
- Pour the glaze onto the cake and allow it to set.
Notes
- This glaze does not get hard. It’s more of a creamy fudge frosting after it’s set and pours on like a glaze.
- Do NOT over mix your cake batter! When mixing, you’re creating air in your batter, which will help your cake rise in the oven. If you mix it too much, this air goes away and your cake won’t rise properly.
- Double-check that the pound cake is done before letting it cool off on a cooling rack. You can do this easily by inserting a clean toothpick into the center of the cake. If it comes out clean, the cake is baked.
- Want to add more sweetness? Sprinkle some powdered sugar on top to satisfy your sweet tooth even more!
Can I use a tube pan? No bundt pan😒
You can! I haven’t tried it that way but I think it would likely make two loaf pans.
Is possible to make this cake with gluten free flour such as almond flour , coconut flour?
I haven’t used those alternatives but I do love Bob’s Red Mill 1:1 Gluten Free Baking Flour. It would be the same amounts and works great!
So decadent and delicious. Easy enough for any day of the week and yummy enough for celebrations.
Thats so awesome to hear, thanks Milisa!
Awesome, love this recipe!
So glad you enjoyed it, Linda!