If you’ve been searching for the perfect chocolate pound cake, this rich double chocolate pound cake is just the recipe that you’ve been waiting for! It is so decadent and moist, and the luscious chocolate glaze takes it to another level!
our Favorite Pound Cake Recipes
I don’t think I’ve ever met a pound cake that I didn’t love, and we’ve posted several delicious favorites over the years!
Whether you are celebrating a special occasion or just need a little something sweet with your cup of coffee, make sure to keep these recipes close by (in addition to today’s Double Chocolate Pound Cake recipe)!
But back to the topic of chocolate pound cake… with all of these pound cake recipes, our Cake Recipes Section was still in desperate need of a decadent CHOCOLATE pound cake.
After many trial runs, we’re happy to report that THIS is the best chocolate pound cake ever– in fact, it’s better than that, because it’s the best DOUBLE chocolate pound cake recipe ever. (And double chocolate anything is always better)!
What makes this homemade chocolate pound cake so good?
Our amazing Double Chocolate pound cake recipe is super moist, has a wonderful richness with cocoa, mini chocolate chips, and a decadent chocolate glaze.
The crumb is fine without being overly dense, and I love the soft texture (thanks to the buttermilk in the recipe).
The mini chocolate chips are an optional ingredient as the cake is perfectly chocolatey even without them, but I love the tiny little pockets of chocolate that they add to every bite. Highly recommended ;0)
Whenever we bake cakes with chocolate chips, we prefer to use the minis since they are so lightweight. We don’t want our chips to sink to the bottom!
Now, grab a glass of milk and less get down to the business of making this cake.
How to make a Double Chocolate Pound Cake
Preheat the oven as usual and lower your oven rack to the lower third of the oven.
Grease and flour a 12 cup bundt pan.
In a medium sized bowl, add the flour, baking powder, baking soda, salt, and cocoa. Whisk and set aside.
In the bowl of your mixer, beat the butter on medium until creamy and smooth. Gradually add the sugar and mix at medium speed for three to five minutes. It will become light and fluffy! Scrape the sides of the bowl as needed.
Add eggs one at a time, mixing until the yellow of the yolk disappears.
Next, add the vanilla to the buttermilk. (The buttermilk in this recipe is going to give the cake a wonderful tenderness.)
Add the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients. (This means 3 additions of dry, 2 of wet). Mix each addition just until incorporated. (Don’t forget to scrape down the sides and bottom of the bowl with a spatula as needed.) Fold in the chocolate chips.
Time to bake! Pour the batter into your prepared pan and bake until a toothpick comes out clean. Pound cakes baked in bundt pans like this one usually take a good while to bake– check at about 50 minutes. (Lighter pans may take a bit longer and so make sure to keep an eye on it!)
Here’s our freshly baked “naked” pound cake cooling. It’s pretty….but the glaze takes it to a new level! We like to cool the baked cake while still in the pan on the cooling rack for about 10 minutes or so before flipping it out.
Tip for extra moist cakes
For an added boost of moisture, double wrap your *warm* cake in plastic wrap, then wrap with foil and place in the freezer for at least a few hours or overnight. If you are working in advance, pound cakes freeze wonderfully for up to three months as long as they have been well wrapped! They will taste as fresh as the day that they were made.
How to make a simple chocolate glaze
We have dressed this double chocolate pound cake with a decadent chocolate glaze. With just three ingredients, it couldn’t be easier to make!
In fact, it’s just a matter of heating & combining the butter, mini chocolate chips, and light corn syrup in the microwave.
We drizzled the chocolate glaze over the cake by loading it into a disposable piping bag with the tip snipped away. I do this so that I have a little more control over the drip, but if you’d rather, you can drizzle it by the spoonful! Fancy, fancy!
Here’s a slice for you- Look at those little mini chip bits of goodness ;0) We hope that you enjoy this recipe!
My Cake School Cake Recipes & Online Cake Decorating Tutorials!
Don’t miss our full collection of the BEST cake and frosting recipes in our Recipes Section! If you’re interested in learning more about cake decorating, don’t miss our Free Cake Tutorials section (which includes a Free Cake Videos section).
If you’re interested in learning even more about cake decorating, you should consider becoming a member of our site! Members have access to hundreds of our online cake tutorials for all skill levels of cake decorating. Join us! You can find all of the details here: Learn Cake Decorating Online with My Cake School!
We hope that you enjoy this chocolate pound cake recipe! If you try it, make sure to leave a comment and/or picture in the comments below! We’d love to see.
For the Cake
- 2 1/2 cups (302g) all purpose flour
- 1 teaspoon (4g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (3g) salt
- 3/4 cup (63g) unsweetened cocoa powder (measure then sift)
- 2 sticks + 2 Tablespoons (240g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs (room temperature) can be warmed in a bowl of warm water for a few minutes
- 1 cup (176g) mini chocolate chips (optional)
- 1 1/4 cup (293g) buttermilk, room temperature - ** if you do not have buttermilk see note below
- 2 teaspoons (8g) vanilla
For Chocolate Glaze
- 3/4 cup (132g) mini semi-sweet chocolate chips
- 3 Tablespoons (43g) butter
- 1 Tablespoon (12g) light corn syrup
Substitution for Buttermilk
- ** No buttermilk? Here is a substitution: To a measuring cup add 2 Tablespoons vinegar or lemon juice. Add milk to the 1 1/4 mark, stir. Wait 5 minutes and it is ready to use.
INSTRUCTIONS FOR THE CAKE
- Position the oven rack to the lower 3rd of the oven.
- Preheat the oven to 325 degrees, grease and flour a 12 cup bundt pan
- In a medium sized bowl add the flour, baking powder, baking soda, salt and cocoa, whisk to blend and set aside.
- In the bowl of your mixer, beat the butter on medium speed until creamy and smooth. Gradually add sugar and beat on medium speed 3 to 5 minutes until light and fluffy, occasionally scraping the sides and bottom of the bowl.
- Add eggs one at time, mixing until the yellow of the yolk disappears.
- Add the vanilla to the buttermilk, set aside.
- Add the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients ( 3 additions of dry, 2 of wet). Mix each addition just until incorporated, scraping the sides and bottom of the bowl occasionally. Fold in the chocolate chips.
- Put the batter into the prepared pan. Bake until a toothpick pulls out clean or with just a few crumbs attached.
- Bake at 325 degrees for 50 to 55 minutes, check at 50 minutes. I used a bundt pan with a dark interior so the baking time was shorter. If your pan has a light interior the time may be longer so just keep an eye on it.
- Cool 10 minutes on a wire rack then turn out.
INSTRUCTIONS FOR THE CHOCOLATE GLAZE
- Microwave for 20 seconds, stir, 20 seconds, stir, 5 seconds and stir until smooth