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!

A Slice of Chocolate Pound Cake on a Plate

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.


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 tablespoons vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoons 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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31 Comments
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Sarah
November 22, 2020 1:09 am

Can I use a tube pan for
This recipe?

Manasi Vashishtha
October 24, 2020 8:44 pm

Can I half the recipe to make the cake for just 5-6 people? If yes, how many eggs should I use?
I am so excited to make this cake

Leanne
October 15, 2020 1:22 pm

I don’t have a bundt pan, can I use a 9×13 or a 2lb loaf tin?

Leanne
October 15, 2020 12:56 pm

Can this be frozen once cooked?

Joyce Blackwell
September 25, 2020 9:27 pm

I used a Bundt pan for the cake next time I will add a handful semi-chocolate morsels just for test. Did not see option to add photo of my cake ty

Joyce Blackwell
September 25, 2020 9:23 pm

I used my pound cake recipe 2 sticks salted butter, 3 cups plain sifted flour, 3 cups White sugar, 1/2 teaspoon soda powder and 5 Eggs followed all of the other ingredients and instructions came out with delicious pound cake also used the chocolate ganache it was moist, beautiful and perfect pound cake texture.

Kerry Bourgeois
September 22, 2020 10:35 pm

I am from the South and we take our pound cake seriously. Regretfully, I’m not a fan of this recipe. It simply isn’t pound cake. It is a brownie type of cake. It is too sweet and the texture and consistency do not equal poundcake. Please, change the name of this cake to Brownie Cake or something like that. It is very misleading. 🙁

Rachel J
September 20, 2020 2:54 am

This pound cake is amazing! It’s dense and super moist. I served it with whipped cream, but you really don’t need it. It’s the exact right amount of chocolatey flavor and melts in your mouth. It was a huge hit!

Angel
September 17, 2020 7:35 pm

Can use cake flour instead of all purpose?

An Lev
September 10, 2020 10:48 pm

Do you think I could do brewed coffee instead of the instant coffee and water?

Jackie
August 14, 2020 11:18 am

I don’t know what I did wrong- followed the recipe exactly, but my cake grew too much and half of it went over the top of the pan and onto the bottom of the oven. I made it in a tube cake pan with a removable bottom. I wonder if that had anything to do with it.

Last edited 3 months ago by Jackie
NRS
August 9, 2020 6:38 pm

I also can’t do the coffee. Would i still stir the hot water (maybe warm instead since not mixing to dissolve coffee) with the buttermilk? Or add them separately when adding the dry? Thanks!

Kat
August 4, 2020 9:51 pm

Does it matter what type of cocoa you use (Dutch process?). This looks so good!!

Tina
August 3, 2020 8:52 am

What does the instant coffee do? I am allergic to coffee, should I just use extra coca powder instead?

August 3, 2020 1:53 am

This cake is SO GOOD! It tastes like a brownie! YUM! Only thing that I would change in hindsight is flouring or cocoa powdering (to keep dark color) the pan, mine stuck pretty bad. Two thumbs up, 5/5, would recommend!

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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