And Other Sweet And Salty Creations From Vera’s Kitchen Corner

Chocolate Pound Cake with Chocolate Ganache

Cakes and Cupcakes, Vera's Recipes

Chocolate Pound Cake with Chocolate Ganache is chocolate lovers dream: rich chocolate cake + thick layer of silky and smooth chocolate ganache!

Today, the world became one Chocolate pound cake fan richer! Yes, our own grandpa! And here is how it happened. Believe it or not, in my short kitchen career, I never tried to make this beautiful chocolate cake. Whenever it was time for desert, everyone was asking for something creamy, with delicious filling or a cheesecake. Nobody wanted good old chocolate cakes anymore! But, looking through various recipes on the Internet, I was always attracted by photos of these plentiful cakes like Tracey’s chocolate cake or the delicious cake from Tutti-Dolci. But, for any eventuality, I kept some of these recipes in my bookmarks.

Chocolate Pound Cake

And yesterday was the perfect day for the chocolate pound cake to spread it’s aroma in my kitchen. My husband was on a business trip, while my son Marco was at my husband’s parents place. Perfect! I was certain that I would not hear something like “Vera, why don’t you, nevertheless, make those chocolate cupcakes?”

I found some wonderful recipes and decided to take what I like from every one of them. And so, in a very short time, I was taking out a beautiful chocolate cake from a hot oven, and decided to top it all with moist chocolate ganache. When everything cooled off, I cut off a piece. MMMM, just as I thought! A beautiful taste of chocolate cake, which was very moist in places and reminded me of brownies, which I adore!

But, things quickly started changing. My husband, who came back in the late afternoon, was not really overwhelmed with my new chocolate treat. “There’s no filling here”, he cried and ate a few bites just not to offend me. My son Marco, after coming back from granny and grandpa, also showed no enthusiasm, took a spoon and opened a “Nutella”. Hmmm, I was left alone with a huge chunk of chocolate pound cake which I still thought was wonderful!  And then a moment of enlightenment! I remembered another chocolate lover, who enjoyed good old chocolate cakes, our grandpa!

And just as I thought, grandpa was delighted with my new chocolate cake! Cutting it with a fork, he said “Well, this is a real cake, not those stupid creamy scams! Vera, you are a real maestro!

Of course, by saying this, grandpa deserved a big reward, half of the cake that was left, while with the other part, I simply tried to convince the others that they are wrong!

Chocolate Pound Cake


Chocolate Pound Cake with Chocolate Ganache

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Category: Desserts


Chocolate Pound Cake with Chocolate Ganache is chocolate lovers dream: rich chocolate cake + thick layer of silky and smooth chocolate ganache!


For the cake:

  • 1 cup flour
  • 1 teaspoon salt
  • 3/4 cup cocoa
  • 2 oz chocolate (chopped)
  • 1/3 cup boiling water
  • 1 cup butter (softened)
  • 1 1/4 cup sugar
  • 5 egg

For chocolate ganache:

  • 3 oz chocolate (chopped)
  • 1/2 cup heavy whipping cream


  1. Grease the 9×5 inch loaf pan and line it with the baking paper
  2. Preheat the oven at 325 degrees F.
  3. In a bowl mix together flour and salt
  4. Place the chopped chocolate in the heatproof bowl and pour boiling water over to melt the chocolate, then stir in the cocoa and set aside to cool for a few minutes
  5. Mix the butter and sugar until it’s fluffy, add chocolate and cocoa mixture and mix it well
  6. Eggs add one at a time, and mix well after each addition.
  7. Gradually add the mixture of flour and salt, stir it well.
  8. Spread the batter in the prepared pan, and tap gently the pan a few times on your work surface to eliminate air bubbles.
  9. Bake for 6o-70 minutes, or until a toothpick inserted in the center of the cake comes out clean (be careful not to overdo it, it will become dry)
  10. Let it cool a few minutes in the pan, than turn it out of the pan and allow to cool completely.
  11. Make the chocolate ganache while the cake is cooling. Melt the chocolate and whisk in the heavy whipping cream until become silky. Spread it over the cake

148 thoughts on “Chocolate Pound Cake with Chocolate Ganache

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  1. 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!

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

    1. 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!

  2. 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?

    1. 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.

    1. 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.

  3. 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.

    1. 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.

  4. 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?

  5. 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!

  6. 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!

  7. 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. 🙁

  8. 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!!

  9. 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???

    1. 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.

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

  10. 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

  11. 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!

  12. 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….

  13. 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.

  14. 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

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

  16. 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

  17. 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!

  18. 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”!

    1. 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 🙂

  19. 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.

  20. 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!

    1. 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.

  21. 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!

  22. 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.

  23. 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?

  24. 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.. 🙂

  25. 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

  26. 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!!!

    1. 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!!

  27. 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 🙁

  28. 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!

  29. 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?

  30. 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!

  31. 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?

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

  32. 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.

  33. 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 😀

  34. 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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