Chocolate Pound Cake (Easy and Moist Recipe) - Olives + Thyme (2024)

I absolutely adore a simple, but decadent cake. Pound cakes are endlessly versatile, incredibly delicious and so simple to make. My Peach Cobbler Pound Cake, Lemon Cream Cheese Pound Cake, Pineapple Pound Cake, Key Lime Pound Cake and Chocolate Chip Pound Cake are just a few of my favorite pound cake recipes on the blog. This chocolate glazed chocolate pound cake is another addition I am so excited to share with you.

• It has the perfect rich, buttery and tender texture. This chocolate pound cake has the perfect pound cake like crumb and the moist rich flavor of the best chocolate cake.
• Easy to make with simple ingredients. This moist chocolate filled pound cake uses pantry staples and comes together quickly and easily. It’s the perfect cake for any occasion.

Chocolate Pound Cake

• Dry Ingredients: Gather all purpose flour, Dutch process cocoa powder, baking powder and salt.
• Wet Ingredients: Gather butter, granulated sugar, light brown sugar, eggs, vanilla extract, brewed espresso and sour cream.

Chocolate Glaze

Gather powdered sugar, cocoa powder, unsalted butter and half and half.

This chocolate pound cake recipe is as easy to make as it is delicious. Here are my recommended ingredient substitutions if you need them.

• Dutch Process Cocoa powder: If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder and swap the baking powder for baking soda. For this recipe use ¼ teaspoon baking soda (no baking powder) if you need to use unsweetened cocoa powder instead.
• Baking Powder: This acts as leavener in this chocolate cake recipe. Substitute with baking soda.
• Unsalted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt.
• Granulated Sugar and Light Brown Sugar: This pound cake recipe calls for granulated sugar and light brown sugar, but maple sugar would also work well to make this refined sugar free.
• Eggs: This recipe has not been tested without eggs.
• Sour Cream: A thick and creamy greek yogurt works well as a replacement in this pound cake recipe.
• Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
• Chocolate Glaze: This glazed chocolate pound cake is made truly decadent when topped with this homemade chocolate glaze. However, you can enjoy plain or with a dusting of powdered sugar.

1. Preheat the oven to 325 F (163 C). Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan. Lightly dust with flour or cocoa powder.
2. In a large bowl, whisk the flour, dutch cocoa powder, baking powder and salt together until well combined.
3. In the bowl of a stand mixer fitted with whisk attachment, beat in the butter and sugars together until light and fluffy. This takes about 2 - 3 minutes at medium speed. On low beat in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.

4. By hand or on the lowest mixing speed, sift the dry ingredients into the wet alternating with the sour cream until the batter is just combined.
5. Evenly scoop the chocolate pound cake batter into the prepared bundt pan. Bake the pound cake bundt for 60 - 70 minutes or until a toothpick inserted into the center of the double chocolate cake comes out with a few moist crumbs. Cool the cake in the loaf pan for 10 minutes. Place a serving plate or even another cooling rack on top of the bundt pan. Invert the pan to the top of the bundt cake is now on the bottom. Gently tap all around the pan to help loosen any pieces of cake that may be stuck and lift up the pan. Cool completely before topping with the chocolate icing.

6. Add powdered sugar, cocoa powder, melted butter and half and half into a mixing bowl. Whisk until smooth and fully combined. If needed add more half and half for a thinner glaze or more powdered sugar for a thicker chocolate glaze.Pour the chocolate glaze over the cooled chocolate bundt pound cake. Allow 30-45 minutes for the glaze to set, slice and enjoy.

Is there a difference between a bundt cake and a pound cake?

Any cake can be a bundt cake so long as it’s baked in a bundt pan. Pound cakes are a dense, buttery cake that is traditionally made with a pound each of butter, sugar, flour and eggs.

Why is my chocolate pound cake dry?

This can happen as a result of too much flour or cocoa powder in relation to the butter and sugar. An easy way to prevent this is to use a kitchen scale to weigh the ingredients versus using measuring cups. Another possibility is the oven temperature being too high (use an internal oven thermometer) or baking the pound cake for too long (check for doneness at the beginning of the baking tine range).

What happens if you overmix a pound cake?

Overmixing a pound cake can cause the cake to become rubbery and tough. Once the dry ingredients are added, mix only until the dry ingredients are incorporated into the wet. Use the lowest speed setting on the mixer or mix the dry ingredients by hand.

Other Bundt Cake Recipes to Try

• Red Velvet Bundt Cake
• Brownie Cake
• Pecan Upside Down Cake
• Lemonade Bundt Cake

If you try this Chocolate Pound Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M

Chocolate Pound Cake Recipe

Megan

Chocolate pound cake is a moist and velvety old fashioned chocolate pound cake. Top with this chocolate bundt cake with a deliciously decadent chocolate glaze for even more rich chocolate flavor. This easy to make double chocolate pound cake makes the perfect simple and delicious dessert.

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