Chocolate Pound Cake recipe with Chocolate Ganache is a chocolate lover’s dream. Dense, but very moist cake is loaded with chocolate flavour and a thick layer of silky and smooth chocolate ganache that takes it over the top! This classic recipe is simple, but deeply flavorful cake is decadent enough for any occasion! You just can’t go wrong with chocolate.
This pound cake is a classic cake with a dense texture. It’s super rich, and still very moist, fudgey and not too sweet.
Why You’ll Love This Chocolate Pound Cake Recipe:
- It is easier to make than you might think.
- Extreme chocolate flavour-melted chocolate plus cocoa.
- Topped with rich 2-ingredient chocolate ganache.
- Incredibly rich, like my flourless chocolate cake.
- It’s a perfect dessert or afternoon treat with a cup of coffee, not too sweet.
- Decadent enough for festive occasion.
How To Make Chocolate Pound Cake?
Chop the chocolate in very small pieces so it could melt easy. Place chopped chocolate in a heatproof bowl and pour boiling water over to melt it completely.
Next, stir in the cocoa powder. Use natural unsweetened cocoa. Set aside to cool for a few minutes.
Cream butter and sugar until it’s fluffy. Make sure to use room temperature butter.
When it’s well creamed, add chocolate and cocoa mixture and mix to combine evenly.
Eggs add one at a time, and mix well after each addition on low speed.
Gradually add the mixture of flour and salt, and stir it well.
Spread the batter in the prepared pan, and tap the pan gently a few times on your work surface to eliminate air bubbles.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out mostly clean. Baking your cake for too long will result in a dry cake. It’s very short time between underdone and overbaked, dry cake.
Let it cool a few minutes in the pan, than turn it out of the pan and allow to cool completely.
Make the Chocolate Ganache
You need just 2 ingredients to make chocolate ganache.
Pure Chocolate-Make sure you use real, good quality chocolate. Use the baking bars found in the grocery store baking aisle. However, you can use quality chocolate chips instead, but the ganache won’t be as smooth, due to stabilizers in the chips.
Also make sure to chop the chocolate in really small pieces, again, finer you cut it, easier will melt it.
Heavy Cream (heavy whipping cream or double cream) with a minimum of 36% fat content, otherwise it won’t set up as well. Heat the cream on the stovetop, until it begins to gently simmer. (Do not let it boil—that’s too hot, the chocolate could sizes!) Pour over finely chopped chocolate in a heatproof bowl, let sit for a few minutes, and then slowly stir until the chocolate has all melted. The ganache will be very thin at first, but it will thicken as it cools.
When it get spreadable consistency spread it over cooled cake.
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Delicious Christmas Cranberry Pound Cake Recipe
Chocolate Pound Cake with Chocolate Ganache
Prep Time: 20 minutes- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Yield: 10–12 1x
Category: Desserts
Method: Bake
Cuisine: American
Print Recipe
Pin Recipe
Description
Chocolate Pound Cake with Chocolate Ganache is a chocolate lover’s dream. Dense, but very moist cake is loaded with chocolate flavour and a thick layer of silky and smooth chocolate ganache takes it over the top! This classic recipe is simple, but deeply flavorful cake is decadent enough for any occasion! You just can’t go wrong with chocolate.
Ingredients
For Chocolate Cake:
- 1 cup all-purpose flour (125 grams)
- 1/2 teaspoon salt
- 3/4 cup natural unsweetened cocoa powder (62 grams)
- 2 oz. good quality semisweet chocolate -finely chopped (56 grams)
- 1/3 cup boiling water (80 ml)
- 1 cup unsalted butter -room temperature (230 grams)
- 1 1/4 cup sugar (250 grams)
- 5 eggs-room temperature
For Chocolate Ganache:
- 4.5 oz. chocolate -finely chopped (128 grams)
- 1/2 cup heavy cream (120 ml)
Instructions
- Grease a 9×5-inch loaf pan and line it with the baking paper leaving an overhang the sides so you could easily lift the cake from the pan.
- Preheat the oven at 325 degrees F (163 degrees C).
- In a bowl mix together flour and salt, set aside.
- Chop the chocolate in very small pieces so it could melt easy. Place chopped chocolate in a heatproof bowl and pour boiling water over to melt it completely.
- Next, stir in the cocoa powder. Use natural unsweetened cocoa. Set aside to cool for a few minutes
- Cream butter and sugar until it’s smooth and creamy.
- Then, add chocolate and cocoa mixture and mix to combine evenly.
- Eggs add one at a time, and mix well after each addition on low speed.
- Gradually add the mixture of flour and salt, and stir it well.
- Spread the batter in the prepared pan, and tap the pan gently a few times on your work surface to eliminate air bubbles.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out mostly clean. Baking your cake for too long will result in a dry cake. It’s very short time between underdone and overbaked, dry cake.
- Let it cool a few minutes in the pan, than turn it out of the pan and allow to cool completely.
Make the chocolate ganache
- While the cake is cooling, chop the chocolate in small pieces. (Finer you cut it, easier will melt). Place finely chopped chocolate in a heatproof bowl.
- Bring heavy cream on the stovetop, to gentle simmer. (Do not let it boil—that’s too hot, the chocolate could sizes!) Pour over finely chopped chocolate in a heatproof bowl, let sit for a few minutes, and then slowly stir until the chocolate has all melted. The ganache will be very thin at first, but it will thicken as it cools.
- When it gets spreadable consistency spread it over cooled cake.
189 comments
Exactly how much cocoa? 3/4 tsp, tbsp? Thanks!
3/4 cup, I missed it, thanks for notice!
Do you pour hot water over a CLOSED bowl to melt the chocolate
How much cocoa and what kind of chocolate? Unsweetened?? Thanks
3/4 cup of cocoa.I use semi sweet chocolate.
3/4 what cocoa? cup? Also baking chocolate or dipping chocolate? Please let me know. I am dying to try this! Thanks and have a great day!
Thanks Stephanie. 3/4 cup cocoa. Semi-sweet baking chocolate.
Please let me know how do you like it when you try.
Plain or self rising flour?
Use plain flour.
Is the baking paper absolutely necessary?
Hi Cristina,
It’s not necessary to use baking paper, you can spray a pan with nonstick cooking spray with flour.
Vera moze li ovaj recept na srbskom 😀
Zao mi je ali nemam ovaj recept napisan na srpskom, blog je samo na engleskom jeziku.
Chocolate on chocolate is definitely the way to go in my books!
they look yummy!
Having baked for years, 1 tsp. salt to 1 cup flour seems excessive…..is the tsp. right?
Hi Barbara,
Yes, 1 teaspoon salt is correct.
That’s because it’s really 1tsp Salt to 1 C flour and 3/4 C cocoa. If this was a traditional pound cake, you’d have al,ost twice the flour and omit the cocoa powder but still 1 tsp Salt.
This looks like the perfect dessert to me! Can’t wait to try it:)
Stopping by from Pin It Thursdays, HAD to come check out this amazing chocolate pound cake. Looks absolutely divine!!
Erin,
Thank you very much! I’ve check your blog also! It is so nice! You have wonderful recipes! I shared couple images on my Pinterest boards!
I baked it last night and it was delicious, the only issue that I’m having is the pound cake its a little dry. Did I do something wrong?
Hi Mariana,
I’m glad that you like the cake. Maybe you left it in the oven a few minutes longer than it should.
Best regards.
Is the cocoa unsweetened?
Yes Stephanie,the cocoa is unsweetened.
Stephanie, I am sure she is talking about unsweetened cocoa powder. You can find different brands in the baking section at your local grocery store.
I’m confused with one of the steps. It says to add boiling water to the chopped chocolate to melt and then add cocoa. Or should the water go in a double boiler to melt the chocolate? Please advise.
Hi Ann,
yes, it maybe sounds a bit confusing because the chocolate is usually melting in double boiler, but in this recipe the chocolate should not be melt in double boiler. Just pour the boiling water over the chopped chocolate and the water will melt it,stir well chocolate and water to combine, than add the cocoa in the melted chocolate and stir well again.
I hope that I helped you. All the best.
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Hi,
I read the recipe, and would like to try it. But since I am a vegetarian, I need to know a substitute for Eggs. Would curd work in place of the eggs?
Hi Mythiliq,
I really would not know, never tried that way, but if you do try please let me know how it goes
Hi Vera,
I was just wondering. Would I be able to get away with using semi sweat chocolate chips for this or would it have to be bakers chocolate? I’m just asking because anything besides unsweetened baker’s chocolate is a bit tough to find where I live.
Thanks in advance!
* I meant semi sweet baker’s chocolate is hard to find, sorry for the confusion.
Dear Violet,
chocolate chips will work, too.
Do you use all-purpose flour this? Thanks!
Yes, all-purpose flour.
I do not have a scale, so what would the measurement be for chocolate chips in cups?
I made this for thanksgiving tonight and it was very well received by the family. I just thought I’d leave some tips for anyone else coming along: 1. It goes from underdone to dried out very quickly, be careful! 2. I personally like ganache, so next time I would double the ganache recipe to make it a little thicker. It didn’t seem to make as much as it looks like is in the picture here. 3. I used semi sweet chocolate chips and it turned out great! This is a great recipe and tasted fantastic!
Thank you Kathee,
I’m glad that you like the cake and I appreciate your opinion.
Thank for stopping by:-)
What type of flour did you use? all purpose or self-rising? Thanks 🙂
I used all purpose flour.
And thanks for stopping by April 🙂
Hi may I know how much ml is the cups .
200ml is the 1 cup or 250ml ?
Can you tell me shall I melt the butter for one cup v
Hi Rajni!
1 cup is 240 ml.
1 cup butter is 230 grams.
No baking powder in this recipe? Are the eggs enough for the cake to rise?
Lucy, this recipe doesn’t use baking powder.
I really think you should put what type of chocolate you used in the recipe. I didn’t bother to read the comments (my fault) and used unsweetened chocolate. The cake was good. However, when I went to make the ganache I didn’t use my head and taste before I put it on the cake. Just spent 5 minutes trying to wipe it off. 🙁
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This beautiful chocolate cake is just like the one my granny used to make. I’m so excited to have found one that is so much like hers. This recipe is out of this world!!! Now a staple in my house as it was devoured in less that an hour. Thank you so much for sharing it with others! Happy caking, Vera!!
Jana,
Thank you for this wonderful comment.
Best regards
Hello…made the cake tonight. It definitely is worth it but it is slightly over cooked…I’ll know that a section towards the top seems undone but the rest of it is finished baking. My question is the ganache..I doubled the recipe at the suggestion of a comment above. So I used 6 oz of chocolate and one cup heavy cream….it was like soup. Could not get it to thicken. I finally put the cake back into its pan, poured the liquid chocolate on it and threw in the fridge to harden. Where you think I went wrong???
Hi Julie, I really don’t know what went wrong with your ganache, I’m sorry that you had trouble with it. It should be start to thicken even while you are stirring cold heavy cream into melted chocolate.
You should have put the ganache in the fridge for 15min, then it will thicken and you can pour onto the cake.
Wow! I made this cake! It was to die for! Thanks for sharing!!! This will be a keeper
Thank you! I am glad you liked this cake.
At what temperature should I set the oven?! No sugar?!
Preheat the oven at 325 degrees F, and use 1 1/4 cup sugar.
anyway, this cake do not have baking power???
Hi Carmen, no baking powder
Has anyone tried adding in a cream cheese swirl to the middle of this cake it reminded me of an Amish cake I used to get
Hi Vera! Can this be made in an aluminum lamb mold? Will it rise? Has anyone tried using hot coffee in lieu of hot water to give it a mocha flavor? Thanks!
Hi Charlene.Yes it will rise and it could turns out too dried if you bake it in a mold
I made this cake it was good but mine came out really big so I think I would put it in 2 loaf pans next time….
This was really wonderful. The texture of the cake is so neat. Vert soft and pillowy. I added some powdered sugar to the ganache because the chocolate I used was pretty bitter. Thanks for the great recipe. We’re going to make individual cakes for my daughter’s teachers for Teacher Appreciation week.
Thanks Molly, I’m glad you like it.
I don’t know how to make ganache so is the cream used in its liquid form or is it whipped first and then mixed with the chocolate?
Hi Teresa, do not mix the cream,it is using in liquid form when making ganache
I love how dense and chocolatey that looks. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thanks Laura
Voy a intentar hacer éste cake. Me encanta el chocolate.
I made this and I accidently melted the butter then still tried to make it with melted butter bad idea turned into a hot liquid mush after 65 min :/ next time I won’t melt the butter lol
I was wrong I forgot the eggs don’t know about the butter part but I did forget the eggs woops
Okay so after my first blunder I remade the cake and remembered the eggs this time haha it came out pretty darn good I didn’t have a loaf pan so I use a cake dish didn’t come out looking dence it was still good though but next time I will get a loaf pan and cook it in that to see if there is a difference thank you for the recipe
Thank you for posting this recipe. I made it last night and it’s now a favorite. I microwaved a piece just to warm it and melt the ganache, topped with a scoop of vanilla ice cream. Delicious!
Thanks Yasmin 🙂
Hi! This recipe is just delicius! Thank you for sharing it!!
I’ve made it twice, but I get a little confused with the “cup measures”… Specially the “1 cup butter (softened)” part. So, although my measures was probably not right, the result was still very good! And it makes me want to make it perfect, you know? It would be wonderfull if you had those measures in grams or oz or ml… More precise measures…
Anyway, thanks! This one is going to “my favorites”!
Hi Nekokke,
I’m glad that you like it. I don’t have the recipe in other units, but I can tell you that 1 cup butter is about 225 grams, 1 cup flour is 125 grams and 3/4 cup cocoa is about 80-90 grams, 1 1/4 cup sugar would be about 250 grams. I hope that help 🙂
Thank you so much, Vera. It does help a lot!
I’ll do it again with these measures!
All the best, 🙂
Hi I am new to baking so I don’t know how much a cup would be.can you let me know the measurements in ounces or if how much is 1 cup in ounces.
Thanks
Hi Tims,
1 cup = 8 fluid oz
Hi! I was wondering if you could tell me how you melted the chocolate for the ganache? Was it with the boiling water? A double boiler? I just want to make sure it comes out thick. Thank you!
Hi Nina, you can melt the chocolate over double boiler, and when you whisk in cold heavy whipping cream, it should be thick enough so you can spread it easy over the cake,but if it’s too runny just let it cool for coulpe a minutes.
Hi! Dying to make this, but….what kind of chocolate? Unsweetened? Semi- sweet choc chips? Dark? Ugh. Please let me know! Thanks!
Hi Mary,I use semisweet baking chocolate
can i use electric mixer?
Yes you can use electric mixer.
Hi there! I’m eager to try this recipe… the photos look amazing. I’ve got a quick question – can I substitute unsweetened baking chocolate for the semi sweet? Would I need to add extra sugar? Thanks!
Hi Emmaline, I would add some sugar.
I made two since I had smaller loaf pans. I used Ghirardelli semi sweet chocolate and Divine Cocoa, a premium baking cocoa. It is absolutely delicious ! Thanks so much for sharing this great recipe.
Thanks Diane
Chocolate is one of the most enjoyable and effective ways to medicate.Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.
I love the recipe, made it once and ate most of it on my own! One question though. Should you put it in the fridge once it’s cool. I’m asking because of the cream – the ganache will go bad otherwise because of the cream, wouldn’t it?
Yes Lucy, put it in the fridge
HI Vera thanks for the gorgeous recipe. Does one need to use cooking chocolate, or would Lindt 70% be suitable instead? For cake and ganache.. 🙂
Hi Kim, I think it will work, too.
Hi Vera, I’ll be making this cake for Christmas. I have a loaf pan that measures 9.5 x 5.5 inches – so slightly bigger meaning the cake won’t be as high in the tin. Should I test it for being cooked at around 50 minutes or should 60 minutes still be the minimum? thanks
Hi Amanda, you should test it around 50-55 minutes.
Thanks for stopping by:)
Came out perfectly. I made a layer cake. Used, 2 9, inch rounds and baked for 26 minutes exactly. I used whip cream in the center and smothered the rest in ganache definitely a keeper!!!
Hi Mary-Kate!! Are these measurements perfect for baking 8-inch round cake. I’m thinking of baking it in round pan instead of loaf pan. Please help!!
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When I looked at the pick I was droolidrooling already but to be honest when I made the cake amd let it cool I found It to be on the dry side and alsoalso I found it to be a little to eggy. 5 eggs is not to much. Sorry for the criticism 🙁
What’s the size of cake pen you used?
I MAKE THIS ALL THE TIME, thank you!!!! X
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I used strong brewed hot coffee instead of boiling water to melt the chocolate, used dark chocolate, and added 1 tsp. of vanilla paste and it was amazingly delicious! I will try adding some Grand Marnier to the recipe next time since the brandy goes well with chocolate. Thank you for the wonderful recipe!
We all Loved it 🙂
Thanks for the recipe
Whaou, absolutly wonderfull.
Grandpa was right! When I want cake, I want cake – not a little cake with my icing! This is the prettiest, most tempting pound cake I’ve seen. Love it.
Thanks Lorinda 🙂
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OMG!!!!! This cake is awesome. I made it this weekend and it is great. I woo definitely make it again and again ??
OMG!!! I made this cake this weekend and it is awesome.. I will definitely make this again and again…..
Hi! My cake just went into the oven and I suddenly panicked thinking….. No baking powder?? I quickly checked your recipe to see that it doesn’t call for any baking powder. Will the cake rise?
Chocolate pound cake not moist
Thank you so much for this absolutely amazing recipe! Truly gorgeous!
Thanks Magdalena 🙂
What type of chocolate did you use? Semi-sweet, chocolate chips, etc.
Hi Heather, I used semi-sweet baking chocolate.
What type of chocolate do you use?
Hi Adrienne, semi-sweet baking chocolate
I just wanted to tell you that my 11 year old daughter made this cake yesterday, the first time she’s baked a cake completely on her own, and it turned out beautiful and delicious! Thanks for sharing!
Thanks Vanessa:)
I’m so happy everything was OK. She must be very proud of her first cake. All compliments for your daughter. Happy baking 🙂
What type of chopped chocolate did you use? A bittersweet or???
Hi Kelly,I used semi-sweet baking chocolate
What kind of chocolate? Can I use Chocolate chips? Milk or semi-sweet?
Hi Megan, I used semi-sweet chocolate, not chocolate chips, but I think it would work, too.
Hi 🙂
your cake looks great, I really want to try it for dinner but 1 tsp salt seems a lot for me. the cake will be salty or it’s less noticeable?
Hi,
don’t worry, you won’t even notice there is salt in the cake.
Can you freeze this? I am making it for Thanksgiving. Is the Ganache bitter using only semi sweet chocolate and cream?
Hi Jean, I haven’t tried to freeze this cake but I think it would be OK. About the ganache, it was not bitter for me, but it’s up to your taste 🙂
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What kind of chopped chocolate? Sweet, semi sweet , unsweet?????
Hi Pam, semi-sweet chocolate.
So you use Semi Sweet chocolate for both the cake and the Ganache? And you use Unsweetened cocoa powder for the cake — right?
Hi Joey, yes I did that way. But if you are a not a huge fun of dark chocolate flavor you can substitute.
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Hi, please let me know if this cake can be covered on Fondant?
Hi Jennifer,the cake is dense and it could hold fondant, but I don’t know about the ganache.
Which flour did you use? Thanks.
Hi Shweta, use all-purpose flour.
Hi, Vera !! I tried this recipe..The cake was simply amazing..!! My friends and family loved it. If I want to bake this in a round pan 8-inch pan what would be the measurements? I want to bake it next week for my husbands birthday.
What kind of chocolate do you use?
Hi Kim, use semi-sweet baking chocolate.
When you say cup of cocoa for the pound cake is hot cocoa or cocoa powder?
Cocoa powder
This recipe is so easy to follow! But does it call for unsalted butter or salted butter?
Hi Astrid, use unsalted butter 🙂
I’ve made this cake about five times now and it always comes out great – it’s one of my favourites!
I’m trying out a round tin today to see what happens, fingers crossed! Thank you so much for posting this recipe 😀
Thanks Helen 🙂 Let me know how it goes 😉
Your recipes look very interesting and I thought about trying them; however, I am unable to print them without having the ads for bipolar disorder, pancreatic cancer, or such imbedded on the page. While I am fully aware that these are facts of the world we live in, I do not choose to have these reminders on the recipes I use regularly. Your pictures are beautiful and make the food extremely appetizing.
Copy and paste the sections you want into word, edit as you wish and then print.
Can this cake be frozen?
Hi Vici, I haven’t tried to freeze it, but I think it would work!
Loved making your cake, Vera. I used Caillebot chocolate (dark) and was very grateful for my
KitchenAid mixer which really whipped up the batter into a dreamy, light confection. I baked it in my convection oven and had to add 15 more minutes to the time. But it looks and tastes divine.
Thanks Carl 🙂
I switch out the boiling water for whiskey. It adds a lot of flavor to this recipie. Just melt the whiskey and chocolate with a double boiler or with hot water underneath.
Great recipie!!
Thanks Karl!
Is this suitable for carving into shaped for a fondant layering? Will it crumble much?
Hi Nicole, I think it won’t be good for that purpose!
Wow, is this rich! If you love chocolate, this recipe will make you very happy. Thanks for the recipe.
I’m almost more impressed by how you respond to the questions people ask you. There have been so many times that I wanted to try recipe but something was confusing. And I could see many people asking about the same thing and nobody getting an answer. Thank you so much for that. It really is important!
Thank you Sandra 🙂
Why did not you use baking powder or baking soda?
How far in advance can you make the cake? If I made a day or two in advance should you store any particular way?
Hi Dena, store it in an air-tight container if you have one.
How much water do you use to melt chocolate?
HI Gerry, 1/3 cup boiling water
and this recipe does not have baking powder ??
1. If I make this in mini loaf pans, how long should I bake it and at what temperature.
2. If I wrap this tightly, can I freeze it?
Hi Randy, you can freeze it. I haven’t tried mini loaf pans.
[…] Chocolate Pound Cake With Chocolate Ganache […]
Your desserts look out of this world! Can’t wait to try the chocolate pound cake. Thank you!
Can this recipe be made as cupcakes???
Hi Amanda, I did not try that, but I think it will work.
hello…this cake was so amazing…thank you so much. i love it.
I used dark chocolate with caramel I also used a bit of dark chocolate with caramel and milk chocolate in the ganache. Will it turn out okay or complete failure?
This pound cake was rich and very good! Loved the recipe and will definitely be making again.
This cake was really delicious. I made a few changes — reduced sugar by 1/4cup; for ganache I used 8oz chocolate (4oz semi, 4oz bittersweet) and 1 cup of cream. Definitely take it out on time so it won’t get dry.
Cake has been baking for 70+ minutes at 325 and isn’t close to cooked through. Followed recipe exactly. Not sure what’s wrong.
I am having the same problem and was looking at comments for suggestions.
This is honestly the ultimate combination of goodness! lol I have made these several time and they are always a hit. These are definitely some of my favorite.
My cake has been in the oven for 72 minutes. The knife is coming out with BATTER on it. What went wrong??
Thoughts on replacing flour with either almond or coconut flour(or blend of both).. have you ever tried that? Also, could I replace sugar with monkfruit/erythritol sweetener?
Why no baking powder or soda?
It’s based on a pound cake: there are no leavening agent in a pound cake. It’s all about the eggs, butter, and air.
This is great recipe: super crumb and flavor. I found a standard loaf pan required almost exactly 60 minutes.
I’ll be upping the ganache chocolate to 5 oz next time, and using milk chocolate. Might need that differentiation from the cake. I’m also going to try an opera cake with this.
Thanks!!