(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate pound cake:
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Sour cream
Milk
Vanilla extract
Semi-sweet chocolate chips or melted chocolate
For the chocolate ganache:
Semi-sweet chocolate
Heavy cream
Butter (optional)
Directions
Preheat the oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and vanilla extract.
Gradually add the dry ingredients, alternating with the milk, until just combined.
Fold in the melted chocolate or chocolate chips.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out mostly clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
For the ganache, heat the heavy cream until steaming but not boiling.
Pour the warm cream over the chopped chocolate and let sit for 2 minutes.
Stir until smooth and glossy. Add butter if desired for extra shine.
Pour the ganache over the cooled pound cake and allow it to set before slicing.
Servings and timing
Servings: 10–12 slices
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 30 minutes
Total Time: 2 hours
Variations
Add espresso powder to enhance the chocolate flavor
Mix chocolate chips into the batter for extra richness
Use dark chocolate for a deeper flavor
Add chopped nuts for crunch
Top with fresh berries for contrast
Add a pinch of cinnamon for warmth
Use white chocolate ganache for a decorative twist
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
For reheating, microwave slices for 10–15 seconds for a warm, fudgy texture.
FAQs
What makes pound cake dense?
Traditional pound cake has a rich, dense texture due to the high ratio of butter, sugar, and eggs.
Can I use Dutch-process cocoa powder?
Yes, Dutch-process cocoa gives the cake a deeper chocolate flavor and darker color.
Why is my pound cake dry?
Overbaking or adding too much flour can make the cake dry.
Can I make this cake ahead of time?
Yes, pound cake tastes even better after resting for several hours.
How do I make smooth ganache?
Use warm cream and stir gently until fully melted and glossy.
Can I use milk chocolate for the ganache?
Yes, though the ganache will taste sweeter and less intense.
What pan works best?
A bundt pan or standard loaf pan works well for this recipe.
Can I freeze Chocolate Pound Cake?
Yes, both the cake and ganache freeze well.
What can I serve with this cake?
It pairs beautifully with whipped cream, berries, coffee, or vanilla ice cream.
How do I know when the cake is fully baked?
Insert a toothpick into the center. It should come out with a few moist crumbs but no wet batter.
Conclusion
Chocolate Pound Cake with Chocolate Ganache is the ultimate dessert for chocolate lovers, combining rich pound cake texture with smooth, glossy ganache. Perfect for celebrations or everyday indulgence, this homemade cake delivers deep chocolate flavor and comforting richness in every slice.
Chocolate Pound Cake with Chocolate Ganache is a rich and moist homemade dessert featuring deep cocoa flavor and a silky smooth chocolate topping. Perfect for holidays, celebrations, or everyday chocolate cravings, this decadent pound cake delivers bakery-style texture and indulgent flavor in every slice
Ingredients
For the Chocolate Pound Cake:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips or melted chocolate
For the Chocolate Ganache:
1 cup semi-sweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon butter, optional
Instructions
Preheat oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream and vanilla extract.
Gradually add dry ingredients, alternating with milk, mixing until just combined.
Fold in melted chocolate or chocolate chips.
Pour batter into the prepared pan and smooth the top evenly.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the cake in the pan for 15 minutes before transferring to a wire rack.
For the ganache, heat heavy cream until steaming but not boiling.
Pour warm cream over chopped chocolate and let sit for 2 minutes.
Stir until smooth and glossy. Mix in butter if desired.
Pour ganache over the cooled pound cake and allow it to set before slicing.
Notes
Avoid overbaking to keep the pound cake moist and tender. Espresso powder can be added to intensify the chocolate flavor. Let the ganache cool slightly before pouring for the best consistency.
