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The Ultimate Chocolate Pound Cake

Friends. Today is the day and you are in the right place.

Today is the inaugural day of the Begin with Butter Twelve Days of Pound Cake Holiday Event!

And we’re coming in hot with the most decadent, amazing chocolate pound cake you’ll ever make.

This cake is for the people who can’t get enough chocolate. But it’s perfectly balanced, with lovely vanilla notes and the signature pound cake texture that I want in my cakes.

This cake is as beautiful as it is delicious, and it’s a guaranteed crowd pleaser that will satisfy even the most picky chocolate lover.

Beginners Start Here:

This cake is a showstopper, but I firmly believe that anyone can do it! If you’re new to baking, or if it’s been a while since you’ve started your ovens, check out these resources from the BwB site before you get started! These resources will help ease any fears that you have about tackling this stunner.

While these aren’t mandatory reading, they will be super helpful for you on your pound cake journey!

Important Tools Used in this Recipe:

These are affiliate links to the products that I actually use and love!

Onto the recipe!

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The Ultimate Chocolate Pound Cake

This decadent chocolate pound cake is stunningly beautiful and insanely rich.  This recipe is easily customizable; you can add all of the extras or omit them and finish with powdered sugar.  Your friends and family will fall in love with this super rich pound cake and you’ll want to make it over and over again.

  • Total Time: ~5-7 hours
  • Yield: 14 servings 1x

Ingredients

Units Scale

For the Batter:

  • 288 g all purpose flour
  • 63 g Dutch-process cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 340 g butter
  • 500 g granulated sugar
  • 6 eggs
  • 2 tsp pure vanilla extract
  • 250 g whole milk

For the Chocolate Simple Syrup:

  • 83 g water
  • 67 g granulated sugar
  • 1 tbsp cocoa powder (I use Dutch process, but you can use whatever you like)
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt

For the Chocolate Ganache:

  • 170 g semi-sweet chocolate chips
  • 125 g heavy cream, well shaken

For the Chocolate Curls:

  • 85 g semisweet chocolate chips
  • 13 g vegetable shortening

Instructions

To Make the Batter in a Stand Mixer:

  1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
  2. In a medium bowl, combine the flour, Dutch-process cocoa powder, baking powder, and salt (if using kosher salt, omit it from this step).
  3. Sift the flour/cocoa powder/baking powder mixture into a large bowl.  If using kosher salt, add it at this time.
  4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  5. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is extremely important!  (7 minutes)
  7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  8. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (30-45 seconds)
  9. Add all of the buttermilk and mix on low speed until well combined.  (~1 minute)
  10. Add the second half of the flour/cocoa powder mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. (1-2 minutes)
  11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent.
  12. Grease a bundt pan with butter and cocoa powder and place the batter in a 10-12 cup bundt pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
  2. In a medium bowl, combine the flour, Dutch-process cocoa powder, baking powder, and salt (if using kosher salt, omit it from this step).
  3. Sift the flour/cocoa powder/baking powder mixture into a large bowl.  If using kosher salt, add it at this time.
  4. Place the room temperature in a large mixing bowl.  Mix on low speed with a hand mixer until smooth.  (1 minute)
  5. Add half of the sugar and mix until the sugar is incorporated.  (30 seconds)
  6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (8-12 minutes)
  7. Add eggs, one at a time, mixing for at least a minute after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step! (7 minutes)
  8. Add vanilla extract and mix until thoroughly combined. (1 minute)
  9. Add half of the flour/cocoa powder mixture and mix on low speed until combined.  (~1 minute)
  10. Add all of the buttermilk at one time and mix on low speed until completely combined.  (~1 minute)
  11. Add the second half of the flour/cocoa powder and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1-2 minutes)
  12. Using a rubber spatula, fully scrape the sides and (especially!) the bottom of the bowl and then mix gently until the batter is smooth and consistent.  (1-2 minutes).
  13. Grease a 10-12 cup bundt pan with butter and cocoa powder and place the batter in the pan.

To Bake the Cake:

  1. Bake the bundt cake at a true 325°F for 60-70 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F on the nose.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Simple Syrup:

  1. Combine sugar, water, cocoa powder, vanilla, and salt in a small sauce pan.
  2. Warm the mixture over medium heat, whisking constantly, until the mixture comes to a boil and the sugar and cocoa powder are completely dissolved.
  3. Remove from the heat.
  4. After allowing the cake to rest for ten minutes, invert it on a cooling rack and carefully remove the bundt pan.
  5. Using a pastry brush, gently brush the chocolate simple syrup over the entire cake.
  6. Allow the cake to cool completely. (3-5 hours)

To Make the Chocolate Ganache:

  1. Place the heavy cream in a microwave safe container.  Warm for about one minute, or until the heavy cream reaches about 195°F.
  2. Place the chocolate chips in a heatproof bowl and pour the heavy cream over the top of the chocolate chips.  Cover with plastic wrap and allow to sit for 5-7 minutes.
  3. Remove the plastic wrap and gently stir the mixture until it is dark in color and has the consistency of thick honey.
  4. Allow the ganache to rest for 5-10 minutes before using.
  5. For best results, use a squeeze bottle to apply the chocolate ganache to the cooled cake.

To Make the Chocolate Curls:

  1. Combine the chocolate chips and vegetable shortening in a microwave safe bowl.
  2. Microwave on high for 30-second intervals until the shortening and chocolate are soft.  Stir together until completely combined.
  3. Using an offset spatula, spread the mixtures on the bottom of a clean sheet pan.  Place the sheet pan in the freezer for 10-15 minutes.
  4. Remove the sheet pan from the freezer.  Using the blade of a stiff spatula at a 45° angle, push the chocolate away from you.  If the chocolate is the proper temp, it will curl.  If it is too cold, it will break.
  5. Add the curls to the cake as you see fit.

To Store:

This cake can be stored in the refrigerator for up to a week.  It needs to be refrigerated because of the chocolate ganache and chocolate curls.  If you omit the ganache and the chocolate curls, the cake can be stored on the countertop for 5-6 days.

Notes

  • Proper butter and sugar creaming is essential to success in this cake.  This is the most time-consuming part of the mixing process, so be sure to take your time with this step!
  • You should always place a sheet pan underneath the bundt pan when baking.  This cake is a high riser and the sheet pan gives insurance in the event of a slight overspill.
  • This recipe can be halved in a 5-cup bundt pan or a 5″x9″ loaf pan.
  • Author: Shani
  • Prep Time: 40 minutes (active)
  • Cook Time: 55-75 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 591
  • Sugar: 52.3 g
  • Sodium: 305.8 mg
  • Fat: 32.5 g
  • Carbohydrates: 72.3 g
  • Protein: 8 g
  • Cholesterol: 144 mg

Keywords: Pound Cake, Chocolate Cake

To say that I am excited about the next twelve days of recipes would be an understatement. I really hope that you love all of the recipes that are coming your way! If you have any questions, please don’t hesitate to ask!

Happy baking!


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