This Decadent Chocolate Pound Cake is a rich, velvety masterpiece that promises to satisfy every chocolate lover’s dream. Its moist, dense crumb melts in your mouth, while the deep cocoa flavor is perfectly balanced with a hint of sweetness. In just 20 minutes of prep, you’ll create a dessert that feels indulgent yet effortless, making it ideal for any occasion.
Baking for 1 hour and 10 minutes fills your kitchen with an irresistible aroma, hinting at the luscious treat to come. Each slice boasts a tender texture and a glossy, crackly crust that’s as beautiful as it is delicious. Whether served warm or at room temperature, this cake is a guaranteed crowd-pleaser that feels both comforting and luxurious.
Ingredients for Decadent Chocolate Pound Cake
- 1 cup (4oz/115g) unsweetened cocoa powder
- ⅔ cup (5floz/142ml) boiling water
- 1 cup (8oz/225g) butter (softened)
- 1 cup (8oz/225g) granulated sugar
- ⅔ cup (4oz/115g) dark brown sugar
- 2 teaspoons vanilla extract
- 5 large eggs (room temperature)
- 1 cup (5oz/142g) all-purpose flour
For the Chocolate Glaze:
- ⅔ cup (4oz/115g) bittersweet chocolate (finely chopped)
- ⅓ cup (2½floz/71ml) whole milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). Butter a 9×5 inch (23×12.5cm) loaf pan and line it with parchment paper.
- In a large mixing bowl, whisk together the cocoa powder and boiling water until smooth. Let the mixture cool slightly.
- Add the softened butter, granulated sugar, brown sugar, and vanilla extract to the bowl. Beat until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Then, gently beat in the flour until just combined.
- Pour the batter into the prepared loaf pan and bake for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- To make the glaze, combine the chopped chocolate, milk, and vanilla extract in a microwave-safe bowl or small pot. Heat until melted and smooth, stirring occasionally. Let the glaze cool for 5 minutes.
- Drizzle the warm glaze over the cooled cake and let it set before serving. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Perfect Pairings: Serving Suggestions
This Decadent Chocolate Pound Cake is a showstopper on its own, but you can elevate it with a few simple additions. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a classic dessert.
For a touch of elegance, garnish with fresh berries or a dusting of powdered sugar. Pair it with a cup of espresso or hot cocoa for the ultimate indulgence.
Storage Secrets: Keeping It Fresh
To maintain the cake’s moist texture, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, let it thaw at room temperature or warm individual slices in the microwave for 10-15 seconds for a gooey treat.
Time-Saving Tips for Busy Bakers
Short on time? Prep the chocolate glaze while the cake bakes to save a few minutes. You can also use a stand mixer to cream the butter and sugars quickly, ensuring a light and fluffy batter. If you’re in a rush, skip the glaze and simply dust the cake with cocoa powder for a quick finish.
Recipe Variations: Make It Your Own
Customize this cake to suit your taste! Add chopped nuts or chocolate chips to the batter for extra texture. For a boozy twist, mix 1-2 tablespoons of liqueur (like Grand Marnier or Kahlúa) into the glaze. If you prefer a lighter flavor, swap the bittersweet chocolate in the glaze for milk chocolate or white chocolate.
Equipment Guidance: Tools for Success
For best results, use a 9×5 inch loaf pan and line it with parchment paper for easy removal. A wire whisk is essential for smoothing the cocoa mixture, and a stand mixer or hand mixer will make creaming the butter and sugars a breeze. Don’t forget a wooden skewer to test the cake’s doneness!
Decadent Chocolate Pound Cake
Ingredients
- 1 cup unsweetened cocoa powder (4oz/115g)
- ⅔ cup boiling water (5floz/142ml)
- 1 cup butter (8oz/225g, softened)
- 1 cup granulated sugar (8oz/225g)
- ⅔ cup dark brown sugar (4oz/115g)
- 2 teaspoons vanilla extract
- 5 large eggs (room temperature)
- 1 cup all-purpose flour (5oz/142g)
Chocolate Glaze
- ⅔ cup bittersweet chocolate (4oz/115g, finely chopped)
- ⅓ cup whole milk (2½floz/71ml)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and butter a 9×5 inch (23×12.5cm) loaf pan and line with parchment.
- Place the cocoa powder and boiling water in a large mixing bowl and whisk until smooth. Let cool.
- To the bowl add the butter, granulated sugar, brown sugar, and the vanilla extract and beat until light and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, and then beat in the flour until just combined.
- Pour the batter into the prepared pan and bake for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before lifting out of the pan and onto a wire rack to cool completely.
- Once cooled, make the chocolate glaze: warm the chocolate, milk, and vanilla in the microwave or in a pot on the stove until melted and incorporated. Let cool for 5 minutes.
- Drizzle the warm glaze over the cake and let it set before serving. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
