Chocolate Pound Cake

This Chocolate Pound Cake recipe is dense, rich, moist, and easy to make in a loaf pan! Finished with a chocolate glaze, it's a delectable and simple dessert for brunch, luncheons, holidays, or any occasion.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: chocolate cake recipe, chocolate pound cake

Servings: (1 loaf)

Ingredients

For the Cake

3/4 cup (1 1/2 sticks) unsalted butter , softened to room temperature
4 ounces (1/2 block) full-fat cream cheese , softened to room temperature
1 1/2 cups granulated sugar
3 large eggs , at room temperature
3 tablespoons sour cream , at room temperature
2 teaspoons vanilla extract
1 cup cake flour (spoon & leveled)
1/2 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1/4 teaspoon baking powder
1/8 teaspoon salt

For the Chocolate Glaze

1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons butter , softened to room temperature
2-4 tablespoons milk

Instructions

Preheat oven to 325°F (not 350°F.) Line a standard 9x5 loaf pan with parchment paper.
Using a handheld mixer (or stand mixer fitted with a paddle or whisk attachment), beat the butter on high speed until smooth and creamy, 1-2 minutes. Scrape down the bowl with a rubber spatula. Add the cream cheese and beat until completely smooth and combined, about 1 minute. Add the sugar and beat until combined, about 1 minute. Then add the sour cream and vanilla extract; beat until combined and creamy. Scrape down the bowl again.
On low speed, beat the eggs in 1 at a time allowing each to fully incorporate before adding the next. (Careful not to overmix after the eggs have been added.) Once the 3rd egg is combined, add in the cake flour, cocoa powder, espresso powder, baking powder, and salt all at once. Beat on medium speed just until combined. (Do not overmix.) Using a rubber spatula, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a thick and very creamy.
Pour batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for approximately 65-75 minutes, or until a toothpick inserted in the center comes out clean.
*I highly recommend you 1) Loosely tent the pan with foil halfway through bake time to ensure the surface does not over-brown, and 2) start checking at 65 minutes. Alternatively, if the cake needs longer then 75 minutes, bake longer. All ovens run differently.)
Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
Make the ganache: Whisk together the sugar, cocoa powder, and softened butter. Then add in 2 tablespoons of milk, adding in an additional tablespoon of milk at a time, if necessary, until mixture is smooth and drizzling consistency.
Make sure the pound cake is 100% completely cooled, then drizzle the ganache over the top in an even smooth layer.
Allow chocolate ganache to harden and set completely, then slice and enjoy!
NOTE: Refer to the full article for helpful tips and storage info.

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