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Chocolate Pound Cake

Ultra rich, fudgy, and loaded with chocolate flavor, this Chocolate Pound Cake recipe is as easy as it is scrumptious!

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 1 (9-inch)
Course: Dessert
Cuisine: American

Ingredients

For the cake:
  • 1 1/4 cups (159 grams) all-purpose flour
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 3/4 cup (64 grams) Dutch-process cocoa powder
  • 1/2 cup plus 2 tablespoons boiling water
  • 16 tablespoons (227 grams) unsalted butter, at cool room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
For the glaze:
  • 4 tablespoons (57 grams) unsalted butter
  • 2 tablespoons whole milk
  • 1 tablespoon light corn syrup, optional
  • 1 teaspoon vanilla extract
  • 2 ounces (57 grams) semisweet chocolate, chopped
  • 1 1/4 cups (156 grams) powdered sugar, sifted

Instructions

To make the cake:
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  1. Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan.
  2. In a medium bowl whisk together the flour and salt. Place the cocoa in a medium heatproof bowl. Whisking constantly, slowly pour in the boiling water and whisk until smooth and combined.
  3. In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy, about 5 minutes. Add in the vanilla and cocoa mixture and beat until combined. Add the eggs, one at a time, beating well after each addition. On low speed gradually add the flour mixture, beating until just combined.
  4. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Let cool in the pan on a wire rack over a baking sheet for 15 minutes before removing to the wire rack to cool completely.
To make the glaze:
  1. In a small saucepan over medium heat, combine the butter, milk, and corn syrup, heating until the butter melts. Turn the heat to low and add the vanilla and chocolate, whisking until melted. Turn off the heat and gradually add the powdered sugar, whisking until smooth. Pour the glaze over the cooled cake. Let set before slicing and serving.