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: Preheat the oven to 325 degrees. Grease and flour a large tube pan or bundt pan. *See notes
- Flour Mixture: In a separate bowl add the cake flour baking powder, salt and unsweetened cocoa powder. Whisk to combine and set aside.
- Butter and Sugar: Add the butter to the bowl of your mixer and mix until smooth. Gradually add the sugar and mix for 3-5 minutes until fluffy and lightened in color.
- Eggs: Add the room temperature eggs one at a time, mixing after each until the yellow of the yolk is blended.
- Dry and Wet Ingredients: Add the 2 teaspoons of vanilla to the whipping cream. With the mixer on low speed, alternately add the flour mixture and the whipping cream. Begin and end with the flour mixture. (We do three additions of dry ingredients and 2 of whipping cream.)
- Fill the Cake Pan: Pour the chocolate cake batter into a prepared tube pan or bundt pan.
- Time to Bake: Bake at 325 degrees for 1 hour and 10 minutes, or until a toothpick or long wooden skewer can be inserted and removed with either no crumbs or just a few crumbs attached. *Bake times can vary and so peek in at the cake after the 1 hour mark and adjust baking times as needed.
- Allow the pound cake to cool in the pan for 10 minutes before turning out.
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, this pound cake recipe freezes beautifully.
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
When you are ready to thaw the pound cake, remove it from the freezer and keep the pound cake wrapped.
Next, place it on the countertop until condensation forms on the foil. Then unwrap and continue to thaw.
You can also wrap and freeze slice individually if you'd like to!
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!
Chocolate Whipping Cream Pound Cake
This moist Chocolate Whipping Cream Pound Cake has a velvety soft texture, fine crumb. and the perfect amount of chocolate flavor!
Ingredients
- 3 sticks (1 ½ cups) (339g) unsalted butter, softened
- 3 cups (600g) sugar
- 5 large eggs
- 3 cups (342g) Cake Flour
- ½ teaspoon (2g) baking powder
- ½ cup (41g) unsweetened natural cocoa powder
- ½ teaspoon (3g) salt
- 1 ½ cup heavy cream or whipping cream (348g)
- 2 teaspoons (8g) vanilla extract
For the Chocolate Glaze
- 4 oz Semi-Sweet or Dark Chocolate
- 3 oz Heavy Cream or Whipping Cream
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a large tube pan (we used a 10 inch pan)
- In a separate bowl add the flour, baking powder, salt and cocoa powder. Whisk to combine and set aside.
- Add the butter to the bowl of your mixer, mix until smooth. Gradually add the sugar and mix until fluffy and lightened in color, this will take 3 to 5 minutes.
- Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
- Add the 2 teaspoons of vanilla to the whipping cream. With the mixer on low speed, alternately add the flour mixture and the whipping cream. Begin and end with the flour mixture. (We do three additions of dry ingredients and 2 of whipping cream.)
- 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.
- Allow the pound cake to cool in the pan for 10 minutes before turning out.
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.
- Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Cool the ganache to desired consistency for dripping.
Applying the Glaze
You can spoon the chocolate glaze over the cooled bundt cake, or if you'd like a little more control, you can load it into a disposable piping bag with the tip snipped away, or a ziplock bag with a bit of the corner snipped away.
Notes
* We used a 10 inch tube pan for this cake recipe. You can use a smaller bundt or tube pan if you'd like, but be careful not to overfill. You should have about 1 ¼ inches between the batter and the top of the cake pan.
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