Chocolate Pound Cake

This decadent Chocolate Pound Cake is rich, moist, and melt-in-your-mouth delicious! It’s the best homemade cake recipe for chocolate lovers.

Make sure to try my Classic Pound Cake recipe too!

This Is My Favorite Chocolate Pound Cake Recipe!

I am obsessed with this chocolate cake! It’s made with cocoa powder and coffee granules to give it the richest chocolate flavor. Every bite is a chocolatey dream come true!

This pound cake is made in a bundt pan, so it looks pretty before it’s even decorated. You can leave it plain or add a fun topping like ganache or powdered sugar. If you’re a chocoholic, this cake recipe is for you!

Recipe Ingredients

  • Instant Coffee Granules
  • Hot Water
  • Buttermilk: If you don’t have buttermilk on hand, make this simple buttermilk substitute!
  • Butter: Bring your butter to room temperature.
  • Sugar
  • Eggs
  • Vanilla Extract
  • Kosher Salt
  • Baking Powder
  • Cocoa Powder: Use unsweetened cocoa powder for this recipe.
  • All Purpose Flour
  • Powdered Sugar – if you want to dust the top!
A Slice of Chocolate Pound Cake Topped with Powdered Sugar

How to Make Chocolate Pound Cake

  1. Prepare for Baking: Preheat the oven to 325°F. Generously coat a 10 – 12 cup bundt pan with baking spray and set it aside.
  2. Dissolve Coffee Granules: In a medium bowl, dissolve the coffee granules into the hot water. When dissolved, stir in the buttermilk. Set aside.
  3. Cream Butter & Sugar: In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 5 minutes until light and fluffy.
  4. Add Eggs: Add in the eggs one at a time, mixing until combined and scraping the sides of the bowl as necessary. Add in the vanilla, salt, baking powder, and cocoa powder and mix until combined and smooth.
  5. Combine Buttermilk Mixture & Flour: Turn the mixer to low and add in the flour and the buttermilk mixture in alternating additions, beginning and ending with the flour. Mix until just combined, scraping the sides of the bowl to ensure the mixture is evenly combined.
  6. Bake: Pour the batter into the prepared pan. Bake for 60 – 70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let Cool: Allow the cake to cool in the pan for 20 minutes, and then loosen the cake from the sides of the pan using a butter knife. Invert the cake onto a wire rack or lake plate to cool completely.
  8. Garnish: Once cooled, dust your cake with powdered sugar if desired & serve!
Chocolate Pound Cake Batter vs Finished Cake

How to know when your pound cake is done baking:

When your pound cake is done baking, the surface of the cake will appear firm. The best way to tell if it’s done is by inserting a toothpick into the center of the cake between the outer and inner edge of the bundt pan.

If the toothpick is covered in wet batter, let the cake continue baking. When you notice a few small crumbs come out with the toothpick, your pound cake is perfect! Be careful not to overbake it or it won’t be moist and tender.

Tips for the Best Chocolate Pound Cake

  • Don’t Omit the Coffee: Coffee plays an important role in this recipe – it intensifies how chocolaty the cake will be! If you don’t have instant coffee granules, just use 1/4 cup of hot coffee instead. (Reduce the buttermilk by 1/4 cup to keep the amount of liquid in this recipe the same.)
  • Scrape the Mixing Bowl As Needed: To ensure your ingredients combine correctly, scrape the sides of your mixing bowl whenever necessary.
  • Save Some Leftovers: Believe it or not, this pound cake tastes even better the day after you make it. Save a few servings and see for yourself!
A Moist Slice of the Best Chocolate Pound Cake

Serving Suggestions

  • Top with Chocolate Ganache: Make your pound cake even more heavenly by topping it with my Pourable Chocolate Ganache!
  • Serve with Ice Cream: Serve your chocolate pound cake with a scoop of creamy vanilla ice cream for the ultimate summer dessert.
  • Frosting: Try using my Creamy Chocolate Frosting recipe!
  • Add Chocolate Chips: If you want your cake to be even chocolatier, go ahead and add some chocolate chips into the batter.
  • Serve with Fruit: I love serving this cake with some fresh strawberries or raspberries!

How to Store Homemade Pound Cake

Store leftover pound cake in an airtight container or resealable bag at room temperature. It will stay fresh for about three days. If you want to store it for longer, transfer it to the fridge after day 3 and enjoy it within a week.

Looking Foe More Pound Cake Recipes? Try These:

Print

Chocolate Pound Cake

  • Author: Shelly
  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 1 hour
  • Total Time Total Time: 1 hour 15 minutes
  • Yield Yield: 12 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

This decadent Chocolate Pound Cake is rich, moist, and melt-in-your-mouth delicious! It’s the best homemade cake recipe for chocolate lovers.


Scale

Ingredients:

  • 2 teaspoons instant coffee granules
  • 1/4 cup hot water
  • 1 cup buttermilk
  • 1 1/2 cups butter, room temperature
  • 2 1/2 cups granulated sugar
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • Optional – powdered sugar to dust or chocolate ganache

Instructions

  1. Preheat the oven to 325°F. Generously coat a 10 – 12 cup bundt pan with baking spray. Set aside.
  2. In a medium bowl, dissolve the coffee granules into the hot water. When dissolved, stir in the buttermilk. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 5 minutes until light and fluffy.
  4. Add in the eggs one at a time, mixing until combined, scraping the sides of the bowl as necessary. Add in the vanilla, salt, baking powder, and cocoa powder and mix until combined and smooth.
  5. Turn mixer to low and add in the flour and buttermilk mixture in alternating additions, beginning and ending with the flour. Mix until just combined, scraping the sides of the bowl to ensure mixture is evenly combined.
  6. Pour the batter into the prepared pan. Bake for 60 – 70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 20 minutes, and then loosen the cake from the sides of the pan using a butter knife. Invert the cake onto a wire rack or lake plate to cool completely.
  8. Once cooled, dust with powdered sugar or pour chocolate ganache on top!

Keywords: chocolate pound cake, chocolate pound cake recipe, chocolate bundt cake, chocolate bundt cake recipe, pound cake recipe, moist pound cake recipe, easy pound cake recipe

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A Rich, Powdered Sugar Dusted Chocolate Pound Cake

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Kat
Mar 6, 2022 11:20 pm

I thought this cake was delicious! The coffee definitely intensified the chocolate, and, unlike some other reviewers, I didn’t find it overly sweet. I didn’t top with powdered sugar or ganache.

Hilda
Jan 9, 2022 2:54 pm

Cake came out of the oven and was beautiful but by the time it sat in the pan cooling and was taken out of the pan and put on the cooling rack it had fallen to about half the height leaving a very dense (brownie texture) and heavy cake. Tasted good.

Katherine
Dec 31, 2021 4:41 am

Hi! Is this recipe designed for a fan oven or should I adjust the temp down? Thanks in advance!

Sigi Bradley
Dec 5, 2021 10:10 pm

Unimpressed. It was okay but I won’t make it again.

Chef
Dec 3, 2021 11:38 am

Followed the recipe to the letter and was unimpressed. The buttermilk was too pronounced resulting in an off putting flavor. I wanted to try a new recipe for my catering company, but this will not be it.

Starrah
Nov 28, 2021 9:05 am

I have made this cake several times. Always a hit! The augmentations I made were: butter and flour the pan, 1/2 teaspoon of kosher salt, unsweetened dark chocolate and hazelnut flavored coffee.

Sandra Wooldridge
Nov 24, 2021 12:45 pm

If I use 1/4 cup of made coffee, why would you reduce the butter milk? I don’t understand how it would change the liquid if I was putting a 1/4 cup of hot water to dissolve instant granules.

Simone Baker
Nov 12, 2021 5:58 pm

Made it today. Very delicious but agree with other lady, could use less sugar and advise to grease and flour the pan because it broke out and stuck in some area.

Catherine
Oct 23, 2021 7:17 pm

I would recommend preparing the pan by both greasing and flouring it before pouring in the batter. This cake tore up when I took it out. Also, I think the sugar could be cut by at least half a cup. The sweetness overpowers the chocolate.

Angela
Sep 18, 2021 2:50 pm

Love this. Can I use the same recipe and do cupcakes. Will the bake time be the same?

Seema
Aug 30, 2021 2:35 pm

Will this batter also equal 2 loaf pans? Wanted to do that instead of one bundt cake.

Lisa
Aug 22, 2021 9:14 am

I’m not in the habit of writing reviews for recipes but this recipe is worth the calories. So good. I made it as written (unusual for me) and served it to my neighbors as we await the arrival of a hurricane. Good stuff to soothe the soul.

Rad
Aug 11, 2021 1:56 pm

Hi there! I’ve tried this recipe and LOVED it. I’d like to try it again but split the batter into two round cakes, what size pans would you suggest I use?

Natalie Kong
Jun 7, 2021 9:09 am

Made this yesterday and served it with home made coffee ice cream! It was incredible. This cake is moist and so decadent, just a dusting of icing sugar and it looks like a professional gourmet dessert.

Wardah
Jun 1, 2021 12:07 pm

The best cake❤️❤️❤️so delicious and moist

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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