This dark chocolate pound cake is for the serious chocolate lover, and whatever you do, do not skimp on the ganache frosting.
when it comes to cake, i definitely favor pound or bundt cakes over heavily frosted layer cakes. i did make my dad his favorite german chocolate cake for his birthday a few years back, and i do love this devils food cake with raspberry frosting. but i can probably count on one hand the number of layer cakes that i have made that actually turned out well. 
so i stick to pound cakes like this chocolate pound cake and the occasional bundt.
life has been crazy lately. kids in school. basketball 5 days a week. a quick vegas trip for ians birthday. a visit from my parents, house painting, and a much needed solo weekend in san diego.
to say i am exhausted is an understatement, but i finally feel like maybe things are calming down. at least a bit. unfortunately with teens in the house, that changes daily. for now i am looking forward to an event free weekend, football watching, some r&r,
and a slice or two of this chocolate pound cake.
Click here for the ganache recipe.
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Dark Chocolate Pound Cake
- Total Time: 90 minutes
- Yield: 1 loaf cake 1x
Description
This dark chocolate pound cake is a rich and indulgent treat for serious chocolate lovers, topped with a luscious ganache frosting.
Ingredients
- 1 cup dark cocoa powder
- 1 cup all-purpose flour
- 1 cup butter, softened at room temperature
- 2/3 cup brown sugar, packed
- 2/3 cup granulated sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- Ganache frosting (see linked recipe)
Instructions
- Preheat your oven to 325°F (163°C). Grease a standard loaf pan and line it with a parchment paper sling for easy removal.
- In a medium bowl, whisk together the flour and dark cocoa powder until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract until just combined.
- Gradually add the flour and cocoa mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then use the parchment sling to lift it out and transfer to a wire rack to cool completely.
- Once the cake is completely cool, frost with ganache. Slice and serve.
Notes
For best results, ensure all ingredients are at room temperature before starting. The ganache frosting is essential for a rich finish, so don’t skip it. This cake can be stored in an airtight container at room temperature for up to 3 days. For a more intense chocolate flavor, use high-quality dark cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 20
- Carbohydrates: 40
- Fiber: 3
- Protein: 6
- Cholesterol: 110
Frequently Asked Questions
What type of cocoa powder should I use for the Dark Chocolate Pound Cake?
For the best flavor, use high-quality unsweetened dark cocoa powder, as it enhances the rich chocolate taste of the cake.
How do I ensure my ganache frosting is smooth and glossy?
Make sure to heat the cream gently before pouring it over the chocolate, and stir until fully combined for a smooth, glossy finish.
Can I use a bundt pan instead of a loaf pan for this recipe?
Yes, you can use a bundt pan, but be sure to adjust the baking time as it may require a bit longer to cook through.
Yum, loved the dark chocolate flavor!
honestly i loved it, i haven’t tried w the ganache (which i so will one day) but instead made it w a vanilla bean buttercream and the dark chocolate flavor paired so well w it. i love dark chocolate soooo much and the flavor was incredible. the cake’s consistency was amazing and was still super moist as it kept up in my fridge. loooove this recipe
Getting ready to make this, waiting for black cocoa to arrive. No liquid in this cake, how dense is it?
Hey Anne! This cake is definitely on the dense side, as a good pound cake should be! The butter and eggs provide enough moisture, but if you prefer a slightly softer texture, you could add a splash of milk or coffee. The black cocoa will make it extra rich—can’t wait to hear how it turns out!
This looks delicious! In fact I just made a chocolate pound cake today using the cooks illustrated recipe.