Chocolate Whipping Cream Pound Cake
This moist Chocolate Whipping Cream Pound Cake is the BEST!
It has a fine crumb, velvety soft texture, and just the right amount of chocolate flavor.
If you've been searching for the perfect chocolate pound cake, save this recipe! You will love it.
Table of Contents
What does Whipping Cream do for a Pound Cake?
This Chocolate Whipping Cream Pound Cake recipe is similar in some ways to our other favorite pound cakes, like our Pound Cake and Buttermilk Pound Cake recipes. However, instead of adding milk to recipe, we added whipping cream.
Whipping cream adds richness to the pound cake as well as a silky smooth texture thanks to the higher-fat content. We've used whipping cream in our Lemon Whipping Cream Pound Cake and classic Whipping Cream Pound Cake as well.
This chocolate pound cake has a very fine crumb and melt-in-your-mouth quality. It is so good!
Can You Use Heavy Cream in the Recipe?
Yes! It makes no difference if you use heavy cream or whipping cream in this recipe. You will have wonderful results with either!
How to Make Chocolate Whipping Cream Pound Cake
This chocolate pound cake is so easy to make! You can find the full, printable chocolate pound cake recipe further down in this post.
Here is a quick rundown of our steps!
- Preheat the oven to 325 degrees F. Grease and flour a large bundt pan or tube pan. (Ours was 10 inches)
- Blooming the Cocoa: In a medium to large glass measuring cup or microwave safe bowl, heat the whipping cream until very warm/hot *but not boiling.*(Heat in 30-40 second increments, adjusting time as needed until hot).
- Next, stir the cocoa powder into the heated heavy whipping cream to dissolve (you may prefer a whisk for this). Stir in the tablespoon of instant coffee/espresso granules (this is optional but deepens the chocolate flavor). Stir in the vanilla extract. Set this mixture to the side to cool.
- Flour Mixture: In a separate bowl add the flour, baking powder, and salt. Whisk to combine and set aside.
- Next, add the butter to the bowl of your mixer, mixing on medium until smooth. Gradually add the sugar and mix on medium until fluffy and lightened in color, this will take 4-5 minutes.
- Scrape the bowl down as needed. Mixing on low to medium speed, add the eggs one at a time, mixing to blend after each addition.
- Time to put it all together! With the mixer on low speed, alternately add the flour mixture and the whipping cream/cocoa mixture. Begin and end with the flour mixture. (We do three additions of the flour mixture and 2 additions of the whipping cream mixture.) **Mix just until combined. Then, scoop the batter into the prepared pan.
- Bake at 325 degrees for 1 hour and 10 minutes, or until a long wooden skewer or toothpick comes out clean or with just a few crumbs attached.
- Allow the pound cake to cool in the pan on a cooling rack for 5-10 minutes before turning out. Allow to cool before adding the glaze. (The chocolate glaze will become more thin if applied to a hot cake).
How to Make an Easy Chocolate Glaze
- This chocolate ganache glaze is delicious and so easy to make in the microwave. It is a combination of chocolate and heavy cream (whipping cream is fine also).
- Combine the semi-sweet or dark chocolate and heavy cream in a microwave safe bowl.
- Heat the chocolate and cream in the microwave in small increments- 30 seconds or less, stirring in between, until the chocolate has nearly melted.
- Then, allow it to sit for a minute or two and gently stir to melt any remaining pieces of chocolate. Cool the ganache to the desired consistency for glazing the cake. (The chocolate will thicken as it cools).
Applying the Ganache Glaze
- Once the chocolate pound cake has cooled, it's time to add the chocolate glaze.
- You can either spoon the ganache over the cake if you'd like, or for more control, you can use a disposable piping bag.
- Load the chocolate glaze into a piping bag and snip away the end to create a small hole. Apply the drip to the cake. (You can do the same thing with a ziplock bag as well with the corner snipped away.
Can Chocolate Whipping Cream Pound Cake be Frozen?
Yes, just as with most of our cakes, from coconut pound cake to lemon pound cake, orange pound cake and more, this pound cake recipe freezes beautifully. Tightly wrapped pound cakes will last up to three months in the freezer.
In order to freeze your pound cakes, flip out the freshly baked cake onto a foil-wrapped cake board, wrap in plastic wrap and follow with a tightly wrapped layer of foil. Then freeze. (I like to wrap my cakes while they are still warm.)
Thawing the Pound Cake
We like to move the wrapped pound cake from the freezer to the refrigerator the day before we plan to serve it. Then, remove from the refrigerator the next morning and continue to bring to room temperature.
More Pound Cakes
We have more pound cakes to share with you! In addition to today's Chocolate Whipped Cream Pound Cake, don't miss these other great recipes! Some of our favorites are Strawberry Pound Cake, Three Layer Pound Cake, Lemon Blueberry Pound Cake, and Lemonade Cake.
Enjoy the Recipe!
We hope that you enjoy this Chocolate Whipping Cream Recipe! If you give it a try, we would love for you to leave a comment and photo below. Make sure to check out our full collection of cake recipes and free cake decorating tutorials!
***This recipe has been updated slightly to bloom the chocolate cocoa as a beginning step. Combining the cocoa into the warm whipping cream makes the flavor slightly deeper.
Chocolate Whipping Cream Pound Cake
Ingredients
- 1⅔ cup Heavy Whipping Cream (387g)
- ¾ cup Unsweetened Cocoa Powder, sifted (62g) (measure first, then sift. If using a dry measuring cup, lightly spoon and level for most accurate measurement.)
- 2 teaspoons Vanilla Extract (8g)
- 1 Tablespoon Instant Coffee/Espresso Granules (optional) We do this to further enhance the chocolate flavor.
- 1½ cups unsalted butter, softened (Equivalent to 3 sticks or 339g)
- 3 cups sugar (600g)
- 5 large eggs
- 3 cups Cake Flour (342g) (We used Swan's Down)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (3g)
For the Chocolate Glaze
- 4 oz Semi-Sweet or Dark Chocolate (Today we used Ghirardelli mini semi-sweet chocolate chips)
- 3 oz Heavy Whipping Cream
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a large bundt pan or tube pan. (Ours was 10 inches)
- In a medium to large glass measuring cup or microwave safe bowl, heat the whipping cream until very warm/hot *but not boiling.*(Heat in 30-40 second increments, adjusting time as needed until hot).
- Next, stir the cocoa powder into the heated heavy whipping cream to dissolve (you may prefer a whisk for this). Stir in the tablespoon of instant coffee/espresso granules (this is optional but deepens the chocolate flavor). Stir in the vanilla extract. Set this mixture to the side to cool.
- Flour Mixture: In a separate bowl add the flour, baking powder, and salt. Whisk to combine and set aside.
- Next, add the butter to the bowl of your mixer, mixing on medium until smooth. Gradually add the sugar and mix on medium until fluffy and lightened in color, this will take 4-5 minutes.
- Scrape the bowl down as needed. Mixing on low to medium speed, add the eggs one at a time, mixing to blend after each addition.
- Time to put it all together! With the mixer on low speed, alternately add the flour mixture and the whipping cream/cocoa mixture. Begin and end with the flour mixture. (We do three additions of the flour mixture and 2 additions of the whipping cream mixture.) **Mix just until combined. Then, scoop the batter into the prepared pan.
- Bake at 325 degrees for 1 hour and 10 minutes, or until a long wooden skewer or toothpick comes out clean or with just a few crumbs attached. Ovens bake differently so check at around the 1 hour mark and adjust the baking time as needed. (Also, if your bundt pan is smaller than ours, the batter will be deeper and therefore take longer to bake through).
- Allow the pound cake to cool in the pan on a cooling rack for 5-10 minutes before turning out. Allow to cool before adding the glaze. (The chocolate glaze will become more thin if applied to a hot cake).
For the Chocolate Glaze
- Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is *almost* completely melted. Allow it to sit for a minute or two and stir until smooth. (Start with less extract than you think you'll need and increase to your liking.)
- This glaze will thicken as it sits and cools. Spoon over the cooled cake, or drizzle using a disposable piping bag (or ziplock bag) with the tip/corner snipped away.
Storage
- This cake is fine to sit at room temperature under a cake dome, airtight container, etc. for 2-3 days. After that, I would move to the refrigerator for freshness. **If refrigerated, the cake firms up (because butter firms up when chilled) and so you'll want to remove from the refrigerator a few hours before serving (or pop slices into the microwave to warm & soften).
OMGosh! Looks heavenly and sounds delish! :-)
I don’t think I ever had a cake that had heavy cream in the batter. It looks like a dense but soft texture. Is that what it does, make the texture dense?
Think I'll make this for my 60th birthday! Yummy
I have tried this recipe. So good! Could it be made in 2 loaf pans? What would the time and temp. be?
I wonder can I use German Chocolate in place of the cocoa powder and how much?