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OMG Chocolate Desserts

food blog with yummy and easy recipes

  • Home
  • About
  • Recipes
    • Desserts
      • Cakes
      • Cheesecakes
      • Cupcakes
      • Cookies
      • Bars and Brownies
      • Pies
      • Sweets
      • Other
    • Breakfast
      • Muffins
      • Bread
      • French Toast
      • Coffee Cakes
      • Cinnamon Rolls
      • Pastries
    • Savory
      • Appetizers
      • Dinner
      • Lunch
      • Salads
      • Sides
  • Holidays
    • Christmas
    • Valentine’s Day
    • Easter
    • July 4th
    • Halloween
    • Thanksgiving
  • Roundups
  • Resources
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CakesDesserts

Chocolate Pound Cake with Chocolate Ganache

written by Vera Z. October 7, 2022
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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.

Chocolate Pound Cake recipe with Chocolate Ganache on a white parchment paper.

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.

Chocolate Pound Cake With Chocolate Ganache front view.

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.

Chocolate Pound Cake recipe with Chocolate Ganache on a white parchment paper.

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.

Chocolate Pound Cake  - two pieces

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Chocolate Pecan Ooey Gooey Butter Cake with fudgey brownie layer at the bottom, ooey gooey pecan pie filling in the center and buttery cream cheese topping, hidden like molten lava under the amazing thin layer of sweet flakes
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Slices of chocolate pound cake with chocolate ganache

Chocolate Pound Cake with Chocolate Ganache


★★★★★ 4.3 from 19 reviews
  • Author: Vera Zecevic
  • 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
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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

  1. 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.
  2. Preheat the oven at 325 degrees F (163 degrees C).
  3. In a bowl mix together flour and salt, set aside.
  4. 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.
  5. Next, stir in the cocoa powder. Use natural unsweetened cocoa. Set aside to cool for a few minutes
  6. Cream butter and sugar until it’s smooth and creamy.
  7. Then, add chocolate and cocoa mixture and mix to combine evenly.
  8. Eggs add one at a time, and mix well after each addition on low speed.
  9. Gradually add the mixture of flour and salt, and stir it well.
  10. Spread the batter in the prepared pan, and tap the pan gently a few times on your work surface to eliminate air bubbles.
  11. 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.
  12. 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

  1. 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.
  2. 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.
  3. When it gets spreadable consistency spread it over cooled cake.

 

Chocolate Pound Cake with Chocolate Ganache
chocolatecocoa
187 comments
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Vera Z.

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187 comments

Eva October 4, 2013 - 2:19 pm

Exactly how much cocoa? 3/4 tsp, tbsp? Thanks!

Reply
Vera Zecevic October 5, 2013 - 9:07 pm

3/4 cup, I missed it, thanks for notice!

Reply
Gainey Kathy October 16, 2022 - 8:11 pm

Do you pour hot water over a CLOSED bowl to melt the chocolate

Reply
Linda Flatten October 5, 2013 - 11:51 am

How much cocoa and what kind of chocolate? Unsweetened?? Thanks

Reply
Vera Zecevic October 5, 2013 - 9:26 pm

3/4 cup of cocoa.I use semi sweet chocolate.

Reply
Stephanie Riley October 5, 2013 - 4:11 pm

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!

Reply
Vera Zecevic October 5, 2013 - 9:37 pm

Thanks Stephanie. 3/4 cup cocoa. Semi-sweet baking chocolate.
Please let me know how do you like it when you try.

Reply
Jerri April 7, 2020 - 2:56 pm

Plain or self rising flour?

Reply
Vera Z. April 8, 2020 - 8:04 am

Use plain flour.

Reply
Christina October 20, 2013 - 8:57 pm

Is the baking paper absolutely necessary?

Reply
Vera Zecevic October 21, 2013 - 12:55 pm

Hi Cristina,
It’s not necessary to use baking paper, you can spray a pan with nonstick cooking spray with flour.

Reply
Daca October 30, 2013 - 3:18 pm

Vera moze li ovaj recept na srbskom 😀

★★★★★

Reply
Vera Zecevic October 30, 2013 - 8:58 pm

Zao mi je ali nemam ovaj recept napisan na srpskom, blog je samo na engleskom jeziku.

Reply
Mallory @ Because I Like Chocolate October 31, 2013 - 7:40 pm

Chocolate on chocolate is definitely the way to go in my books!

Reply
Dina November 1, 2013 - 5:37 pm

they look yummy!

Reply
Barbara November 3, 2013 - 12:51 pm

Having baked for years, 1 tsp. salt to 1 cup flour seems excessive…..is the tsp. right?

Reply
Vera Zecevic November 3, 2013 - 1:23 pm

Hi Barbara,
Yes, 1 teaspoon salt is correct.

Reply
Lynn April 21, 2018 - 4:37 am

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.

Reply
Ginnie November 7, 2013 - 4:58 pm

This looks like the perfect dessert to me! Can’t wait to try it:)

Reply
Erin {Delightful E Made} November 8, 2013 - 1:31 am

Stopping by from Pin It Thursdays, HAD to come check out this amazing chocolate pound cake. Looks absolutely divine!!

Reply
Vera Zecevic November 8, 2013 - 8:01 am

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!

Reply
Mariana November 8, 2013 - 4:20 pm

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?

Reply
Vera Zecevic November 8, 2013 - 4:44 pm

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.

Reply
Stephanie November 8, 2013 - 8:01 pm

Is the cocoa unsweetened?

Reply
Vera Zecevic November 8, 2013 - 11:21 pm

Yes Stephanie,the cocoa is unsweetened.

Reply
Heidi January 12, 2014 - 9:35 pm

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.

Reply
Ann l November 8, 2013 - 8:29 pm

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.

Reply
Vera Zecevic November 8, 2013 - 11:05 pm

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.

Reply
Chocolate Pound Cake with Chocolate Ganache | What2Cook November 14, 2013 - 6:03 pm

[…] For full directions please visit: OmgChocolateDesserts.com […]

Reply
Mythiliq November 20, 2013 - 10:23 am

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?

Reply
Vera Zecevic November 20, 2013 - 9:47 pm

Hi Mythiliq,
I really would not know, never tried that way, but if you do try please let me know how it goes

Reply
Violet November 20, 2013 - 3:58 pm

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!

Reply
Violet November 20, 2013 - 3:59 pm

* I meant semi sweet baker’s chocolate is hard to find, sorry for the confusion.

Reply
Vera Zecevic November 20, 2013 - 9:54 pm

Dear Violet,
chocolate chips will work, too.

Reply
Amanda November 27, 2013 - 6:11 am

Do you use all-purpose flour this? Thanks!

Reply
Vera Zecevic November 27, 2013 - 2:10 pm

Yes, all-purpose flour.

Reply
Carolyn August 4, 2022 - 11:32 pm

I do not have a scale, so what would the measurement be for chocolate chips in cups?

Reply
Kathee November 29, 2013 - 7:47 am

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!

★★★★

Reply
Vera Zecevic November 29, 2013 - 5:45 pm

Thank you Kathee,
I’m glad that you like the cake and I appreciate your opinion.
Thank for stopping by:-)

Reply
April Hill December 5, 2013 - 2:13 pm

What type of flour did you use? all purpose or self-rising? Thanks 🙂

Reply
Vera Zecevic December 5, 2013 - 2:52 pm

I used all purpose flour.
And thanks for stopping by April 🙂

Reply
Rajni April 18, 2019 - 1:24 pm

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

Reply
Vera Z. April 18, 2019 - 2:10 pm

Hi Rajni!
1 cup is 240 ml.
1 cup butter is 230 grams.

Reply
Lucy December 9, 2013 - 7:54 pm

No baking powder in this recipe? Are the eggs enough for the cake to rise?

Reply
Vera Zecevic December 10, 2013 - 10:22 pm

Lucy, this recipe doesn’t use baking powder.

Reply
shelley w December 14, 2013 - 5:08 pm

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. 🙁

★

Reply
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Reply
Jana December 28, 2013 - 5:19 am

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!!

Reply
Vera Zecevic December 28, 2013 - 4:27 pm

Jana,

Thank you for this wonderful comment.

Best regards

Reply
Julie M. January 6, 2014 - 5:33 am

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???

Reply
Vera Zecevic January 12, 2014 - 10:46 am

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.

Reply
Kevin May 31, 2016 - 8:37 pm

You should have put the ganache in the fridge for 15min, then it will thicken and you can pour onto the cake.

Reply
Marisa January 6, 2014 - 5:35 pm

Wow! I made this cake! It was to die for! Thanks for sharing!!! This will be a keeper

★★★★★

Reply
Vera Zecevic January 11, 2014 - 7:55 pm

Thank you! I am glad you liked this cake.

Reply
Maria Jose January 12, 2014 - 4:23 am

At what temperature should I set the oven?! No sugar?!

Reply
Vera Zecevic January 12, 2014 - 9:25 am

Preheat the oven at 325 degrees F, and use 1 1/4 cup sugar.

Reply
carmen mendoza February 25, 2014 - 12:32 am

anyway, this cake do not have baking power???

Reply
Vera Zecevic February 25, 2014 - 10:04 am

Hi Carmen, no baking powder

Reply
Gayle Rutherford March 10, 2014 - 9:07 pm

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

Reply
Charlene March 31, 2014 - 7:10 pm

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!

Reply
Vera Zecevic March 31, 2014 - 8:08 pm

Hi Charlene.Yes it will rise and it could turns out too dried if you bake it in a mold

Reply
Joanne Steep May 6, 2014 - 11:28 am

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….

Reply
Molly May 8, 2014 - 3:21 pm

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.

★★★★★

Reply
Vera Zecevic May 8, 2014 - 9:37 pm

Thanks Molly, I’m glad you like it.

Reply
Teresa May 10, 2014 - 6:30 pm

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?

Reply
Vera Zecevic May 10, 2014 - 8:41 pm

Hi Teresa, do not mix the cream,it is using in liquid form when making ganache

Reply
Laura@Baking in Pyjamas May 24, 2014 - 5:45 pm

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!!

Reply
Vera Zecevic May 24, 2014 - 9:33 pm

Thanks Laura

Reply
gloria Colon May 27, 2014 - 10:02 pm

Voy a intentar hacer éste cake. Me encanta el chocolate.

Reply
carissa July 9, 2014 - 12:11 am

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

Reply
carissa July 9, 2014 - 12:19 am

I was wrong I forgot the eggs don’t know about the butter part but I did forget the eggs woops

★★★★★

Reply
carissa July 9, 2014 - 3:04 am

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

Reply
yas August 21, 2014 - 6:16 am

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!

★★★★★

Reply
Vera Zecevic August 22, 2014 - 9:39 pm

Thanks Yasmin 🙂

Reply
Nekokke August 25, 2014 - 12:59 am

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”!

Reply
Vera Zecevic August 26, 2014 - 6:57 pm

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 🙂

Reply
Nekokke August 27, 2014 - 1:27 am

Thank you so much, Vera. It does help a lot!
I’ll do it again with these measures!
All the best, 🙂

Reply
tims September 4, 2014 - 10:48 am

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

Reply
Vera Zecevic September 4, 2014 - 12:23 pm

Hi Tims,
1 cup = 8 fluid oz

Reply
Nina October 4, 2014 - 2:40 am

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!

★★★★★

Reply
Vera Zecevic October 4, 2014 - 1:15 pm

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.

Reply
Mary October 12, 2014 - 9:32 pm

Hi! Dying to make this, but….what kind of chocolate? Unsweetened? Semi- sweet choc chips? Dark? Ugh. Please let me know! Thanks!

Reply
Vera Zecevic October 12, 2014 - 9:55 pm

Hi Mary,I use semisweet baking chocolate

Reply
venicewu October 18, 2014 - 2:19 pm

can i use electric mixer?

Reply
Vera Zecevic October 18, 2014 - 8:34 pm

Yes you can use electric mixer.

Reply
Emmaline October 18, 2014 - 5:06 pm

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!

Reply
Vera Zecevic October 18, 2014 - 8:33 pm

Hi Emmaline, I would add some sugar.

Reply
Diane October 20, 2014 - 3:50 am

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.

Reply
Vera Zecevic October 20, 2014 - 7:10 pm

Thanks Diane

Reply
julie rawat October 21, 2014 - 4:22 am

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.

Reply
Lucy Wills October 21, 2014 - 6:19 pm

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?

Reply
Vera Zecevic October 21, 2014 - 8:57 pm

Yes Lucy, put it in the fridge

Reply
Kim October 23, 2014 - 7:39 am

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.. 🙂

★★★★

Reply
Vera Zecevic October 23, 2014 - 1:07 pm

Hi Kim, I think it will work, too.

Reply
Amanda November 24, 2014 - 11:56 am

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

Reply
Vera Zecevic November 24, 2014 - 1:58 pm

Hi Amanda, you should test it around 50-55 minutes.
Thanks for stopping by:)

Reply
Mary-Kate January 15, 2015 - 7:39 pm

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!!!

Reply
Fiona May 2, 2017 - 9:26 am

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!!

Reply
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Judith March 15, 2015 - 1:47 am

OMG!!! This Has My Name On it,,…….)

★★★★

Reply
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Victoria June 21, 2015 - 4:23 am

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 🙁

Reply
Karolina July 1, 2015 - 10:51 am

What’s the size of cake pen you used?

Reply
anastasia August 12, 2015 - 5:26 pm

I MAKE THIS ALL THE TIME, thank you!!!! X

★★★★★

Reply
Recipe: Chocolate Pound Cake with Chocolate Ganache - Her Plate October 11, 2015 - 1:12 am

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Reply
Mishy November 1, 2015 - 4:18 pm

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!

Reply
Noha Zanaty November 2, 2015 - 7:35 am

We all Loved it 🙂
Thanks for the recipe

★★★★

Reply
elodie January 17, 2016 - 2:44 pm

Whaou, absolutly wonderfull.

★★★★

Reply
Lorinda-The Rowdy Baker January 18, 2016 - 4:00 am

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.

Reply
Vera Zecevic January 18, 2016 - 8:13 am

Thanks Lorinda 🙂

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Friday Favorites: 14th Installment - Save a Skillet January 22, 2016 - 1:51 pm

[…] are going to have a very exciting weekend, with all this snow coming in. Favorite Indulgence: Chocolate Pound Cake.  Because why not?? I have one day a week that I have been eating refined sugar, this could […]

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Robin February 14, 2016 - 11:27 pm

OMG!!!!! This cake is awesome. I made it this weekend and it is great. I woo definitely make it again and again ??

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Robin February 14, 2016 - 11:30 pm

OMG!!! I made this cake this weekend and it is awesome.. I will definitely make this again and again…..

★★★★★

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Rae June 8, 2016 - 10:17 am

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?

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Chanel stegmann July 16, 2016 - 4:13 pm

Chocolate pound cake not moist

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Magdalena July 17, 2016 - 12:26 am

Thank you so much for this absolutely amazing recipe! Truly gorgeous!

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Vera Zecevic July 18, 2016 - 7:28 pm

Thanks Magdalena 🙂

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Heather Clark August 15, 2016 - 10:12 pm

What type of chocolate did you use? Semi-sweet, chocolate chips, etc.

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Vera Zecevic August 16, 2016 - 10:59 am

Hi Heather, I used semi-sweet baking chocolate.

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Adrienne August 24, 2016 - 9:09 pm

What type of chocolate do you use?

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Vera Zecevic August 24, 2016 - 9:45 pm

Hi Adrienne, semi-sweet baking chocolate

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Vanessa August 27, 2016 - 3:32 pm

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!

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Vera Zecevic August 28, 2016 - 5:04 pm

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 🙂

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Kelley September 7, 2016 - 6:12 am

What type of chopped chocolate did you use? A bittersweet or???

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Vera Zecevic September 9, 2016 - 8:11 pm

Hi Kelly,I used semi-sweet baking chocolate

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Megan September 9, 2016 - 9:01 pm

What kind of chocolate? Can I use Chocolate chips? Milk or semi-sweet?

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Vera Zecevic September 14, 2016 - 11:17 am

Hi Megan, I used semi-sweet chocolate, not chocolate chips, but I think it would work, too.

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gur October 27, 2016 - 4:54 pm

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?

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Vera Zecevic October 28, 2016 - 12:31 pm

Hi,
don’t worry, you won’t even notice there is salt in the cake.

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Jean Dickens November 1, 2016 - 4:42 pm

Can you freeze this? I am making it for Thanksgiving. Is the Ganache bitter using only semi sweet chocolate and cream?

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Vera Zecevic November 2, 2016 - 8:38 am

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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Chocolate Pound Cake With Chocolate Ganache | Best Cook Recipes November 18, 2016 - 12:24 pm

[…] If you want to see the recipe. Please click this button → omgchocolatedesserts.com […]

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Pam Jones January 27, 2017 - 9:26 pm

What kind of chopped chocolate? Sweet, semi sweet , unsweet?????

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Vera Zecevic January 29, 2017 - 6:40 pm

Hi Pam, semi-sweet chocolate.

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Joey Steed March 30, 2017 - 9:04 am

So you use Semi Sweet chocolate for both the cake and the Ganache? And you use Unsweetened cocoa powder for the cake — right?

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Vera Zecevic March 31, 2017 - 1:38 pm

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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Pound Cake fort en chocolat March 24, 2017 - 7:03 pm

[…] Recette trouvée sur Oh my Goodness ! Chocolate Desserts […]

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Jennifer Velayudam April 10, 2017 - 11:08 am

Hi, please let me know if this cake can be covered on Fondant?

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Vera Zecevic April 10, 2017 - 12:09 pm

Hi Jennifer,the cake is dense and it could hold fondant, but I don’t know about the ganache.

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Shweta April 18, 2017 - 4:16 am

Which flour did you use? Thanks.

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Vera Zecevic April 19, 2017 - 11:34 am

Hi Shweta, use all-purpose flour.

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Fiona May 2, 2017 - 1:40 am

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.

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Kim May 26, 2017 - 9:44 pm

What kind of chocolate do you use?

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Vera Zecevic May 27, 2017 - 4:23 pm

Hi Kim, use semi-sweet baking chocolate.

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Noel July 10, 2017 - 10:28 pm

When you say cup of cocoa for the pound cake is hot cocoa or cocoa powder?

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Vera Zecevic July 22, 2017 - 8:14 pm

Cocoa powder

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Astrid August 12, 2017 - 12:56 pm

This recipe is so easy to follow! But does it call for unsalted butter or salted butter?

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Vera Zecevic August 14, 2017 - 3:34 pm

Hi Astrid, use unsalted butter 🙂

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Helen September 14, 2017 - 10:48 pm

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 😀

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Vera Zecevic September 15, 2017 - 6:51 am

Thanks Helen 🙂 Let me know how it goes 😉

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Lee October 11, 2017 - 10:20 pm

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.

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Tracy May 30, 2018 - 2:45 am

Copy and paste the sections you want into word, edit as you wish and then print.

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Vici Heitzke November 21, 2017 - 1:34 am

Can this cake be frozen?

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Vera Zecevic November 27, 2017 - 8:16 am

Hi Vici, I haven’t tried to freeze it, but I think it would work!

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Carl McLuhan June 13, 2018 - 4:06 am

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.

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Vera Z. June 13, 2018 - 9:03 am

Thanks Carl 🙂

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Karl W Maust July 15, 2018 - 12:11 am

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!!

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Vera Z. July 27, 2018 - 9:37 am

Thanks Karl!

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Nichole August 16, 2018 - 12:03 pm

Is this suitable for carving into shaped for a fondant layering? Will it crumble much?

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Vera Z. August 16, 2018 - 5:16 pm

Hi Nicole, I think it won’t be good for that purpose!

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Kim August 18, 2018 - 10:39 pm

Wow, is this rich! If you love chocolate, this recipe will make you very happy. Thanks for the recipe.

★★★★

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Sandra Ward August 30, 2018 - 12:31 pm

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!

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Vera Z. August 30, 2018 - 12:46 pm

Thank you Sandra 🙂

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Dina Amer September 2, 2018 - 8:56 am

Why did not you use baking powder or baking soda?

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DENA M GOECKNER October 23, 2018 - 5:32 pm

How far in advance can you make the cake? If I made a day or two in advance should you store any particular way?

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Vera Z. October 26, 2018 - 6:59 pm

Hi Dena, store it in an air-tight container if you have one.

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Gerry Roden October 24, 2018 - 3:21 pm

How much water do you use to melt chocolate?

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Vera Z. October 26, 2018 - 6:51 pm

HI Gerry, 1/3 cup boiling water

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carmen October 28, 2018 - 2:04 am

and this recipe does not have baking powder ??

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Randy Kilbourn November 27, 2018 - 5:28 pm

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?

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Vera Z. November 28, 2018 - 7:32 am

Hi Randy, you can freeze it. I haven’t tried mini loaf pans.

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Mini Triple Chocolate Mousse Cakes | Chocolate Mousse Recipe July 7, 2019 - 1:08 am

[…] Chocolate Pound Cake With Chocolate Ganache […]

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Lisa g. August 7, 2019 - 4:53 pm

Your desserts look out of this world! Can’t wait to try the chocolate pound cake. Thank you!

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Amanda Slater January 27, 2020 - 8:44 pm

Can this recipe be made as cupcakes???

★★★★

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Vera Z. January 30, 2020 - 11:24 am

Hi Amanda, I did not try that, but I think it will work.

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herlin April 9, 2020 - 8:08 am

hello…this cake was so amazing…thank you so much. i love it.

★★★★★

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Danielle July 17, 2020 - 1:57 pm

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?

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King October 7, 2020 - 3:24 am

This pound cake was rich and very good! Loved the recipe and will definitely be making again.

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DJ December 4, 2020 - 3:19 am

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.

★★★★★

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Dustin Minthorn December 24, 2020 - 5:09 pm

Cake has been baking for 70+ minutes at 325 and isn’t close to cooked through. Followed recipe exactly. Not sure what’s wrong.

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Joanna February 22, 2021 - 3:42 am

I am having the same problem and was looking at comments for suggestions.

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bizzy bee January 20, 2021 - 10:20 pm

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.

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Joanna February 22, 2021 - 3:43 am

My cake has been in the oven for 72 minutes. The knife is coming out with BATTER on it. What went wrong??

★★★

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Sheila March 7, 2021 - 5:05 am

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?

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Jerry June 9, 2021 - 9:00 pm

Why no baking powder or soda?

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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