Indulge in Decadent Delight with Chocolate Pound Cake

Welcome, my dear readers, to my recipe article on the best chocolate pound cake recipe. As a chef specializing in British cuisine, I can assure you that this recipe is a crowd-pleaser and will never fail to impress your guests. It’s the kind of dessert that brings comfort and joy in every bite.

Nowadays, there are a lot of chocolate pound cake recipes online, but none of them can guarantee the same level of richness, moistness, and chocolaty goodness like my recipe does. This isn’t some run-of-the-mill dessert made with boxed mix or simple ingredients. Instead, it’s an indulgent treat made with high-quality ingredients that will satisfy even the pickiest taste buds.

If you’re a chocolate lover like me, then trust me when I say that this recipe will be your new go-to for all occasions. Whether it’s for birthdays, holidays or simply because you deserve a treat – this moist chocolate pound cake is sure to hit the spot.

So let’s get started on this journey together as we whip up the best chocolate pound cake imaginable!

Why You’ll Love This Recipe

Best Chocolate Pound Cake
Best Chocolate Pound Cake

Listen up, fellow chocoholics! Get ready to indulge yourself in the most decadent and luscious treat imaginable. Introducing the best Chocolate Pound Cake recipe that will make you forget every other dessert you’ve ever had.

Let me paint a picture for you. Imagine biting into a moist chocolate cake that is bursting with flavor in every bite. The cake feels velvety smooth, the crumb is tender, and the chocolate flavor is so rich and intense that it will leave you craving for more. With a hint of vanilla extract and a pinch of salt, this recipe balances sweetness with complexity to create an unforgettable taste.

What sets this chocolate pound cake recipe apart from other recipes is its simplicity of ingredients. Using everyday pantry staples like flour, sugar, and unsalted butter, this cake comes together quickly with little fuss or mess. Nothing fancy, just pure unadulterated chocolate goodness.

Oh, did I mention that this Chocolate Pound Cake recipe is versatile too? It’s perfect for big events or small gatherings but also makes for an excellent snack when you’re looking to satisfy your sweet tooth.

Not only is it easy to bake, but it’s guaranteed to impress both kids and adults alike. For a finishing touch, dust it with icing sugar or add some milk-based frosting on top – anything goes really! Trust me; once you try this recipe, there’s no going back to regular plain cakes or basic bakes. You’ll thank me later.

Ingredient List

 This chocolate pound cake is a true showstopper!
This chocolate pound cake is a true showstopper!

Before we start making the best chocolate pound cake, we need to round up all the necessary ingredients. Trust me, you don’t want to be halfway through the recipe and find out that one of your ingredients is missing. So, here’s what you’ll need:


  • 3 cups (345 g) all-purpose flour
  • 2 1/2 cups (500 g) granulated sugar
  • 1 1/2 cups (150 g) unsweetened cocoa powder
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup (240 ml) mayonnaise
  • 1 cup (240 ml) hot water
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup (227 g) unsalted butter, softened

Don’t worry if some of these ingredients seem unfamiliar in a pound cake recipe. The secret ingredient in this chocolate pound cake is the mayo – it makes the cake incredibly moist without leaving any taste behind. I also used hot water instead of milk and unsweetened cocoa powder instead of melted chocolate to make sure chocolate stays the star of the dish. Trust me, these “unconventional” ingredients are what make this recipe unique and delicious!

The Recipe How-To

 Get your forks ready for a slice of indulgence.
Get your forks ready for a slice of indulgence.

Now that you have gathered all the ingredients, let’s get started on making the best Chocolate Pound Cake you’ll ever taste! This recipe is simple and easy to follow, perfect for any level of baking expertise.


Before we begin with the actual cake making process, we need to preheat the oven to 325°F. After which, we can start preparing our cake pan by greasing it (with butter or margarine) and dusting it with flour (use cocoa powder for a chocolatey effect). This will prevent the cake from sticking to the pan.

Mixing the Batter

In a small bowl, whisk together 1 cup of cocoa powder and 1 1/2 cups of hot water until the mixture is smooth. In another bowl (or stand mixer), cream together 3 cups of sugar and 1 1/2 cups of softened butter until light and fluffy. Gradually add in 6 large eggs, one at a time, followed by 2 teaspoons of vanilla extract.

In a separate bowl mix 3 cups of flour, 1 teaspoon baking powder, 1 teaspoon salt, then add this dry mix into your wet mixture gradually while mixing it gently. With your mixer on low speed or manually, pour in the cocoa mixture in two parts and mix until just combined.


Pour the batter into your prepared baking pan and spread it evenly while tapping t gently to remove any air bubbles. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean. Once done, let it cool on a wire rack for 30 minutes before transferring it to a platter or cake stand.

Chocolate Icing

To make your cake even more irresistible, you can make an optional icing. Simply mix together 2 cups of icing sugar, melted unsalted butter (1/2 cup), some milk or cream (3-4 tablespoons), and 2 teaspoons of vanilla extract until it reaches your desired consistency. Pour the icing on top of the cooled cake and slice it into bite-sized pieces.

There you have it, an indulgent and moist chocolate pound cake that will satisfy your sweet cravings. Don’t be afraid to experiment and add some personal touches to make this recipe your own!

Substitutions and Variations

 The perfect dessert for chocoholics.
The perfect dessert for chocoholics.

Variety is the spice of life, they say. And this chocolate pound cake recipe is no exception. If you’re feeling adventurous or want to add your own twist to the classic recipe, here are some substitutions and variations worth trying:

– Mayonnaise: Don’t be surprised to see mayonnaise on this list. It may sound unconventional, but it’s a secret weapon for making rich and moist chocolate cakes. However, if you’re not a fan of mayonnaise, you can substitute it with 1 cup of sour cream, Greek yogurt or buttermilk.

– Butter vs Margarine: While the recipe calls for butter, you can swap it with margarine if you prefer a dairy-free option. Keep in mind that margarine has a higher water content than butter, which can make your cake denser and moister.

– Cocoa Powder: There are different types of cocoa powder out there, each with its own texture and flavor. For this chocolate pound cake recipe, use unsweetened Dutch-processed cocoa powder for a more intense chocolate taste. If you only have regular unsweetened cocoa powder on hand, adjust the recipe by reducing the baking powder by 1/2 teaspoon and adding 1/2 teaspoon of baking soda.

– Sugar: Brown sugar adds a caramel-like flavor to this cake and makes it more tender. You can use light brown sugar or dark brown sugar interchangeably in this recipe.

– Eggs: This recipe calls for large eggs (around 50g each). If you only have medium or extra-large eggs on hand, you can substitute them without affecting the final result too much.

– Flour: All-purpose flour works great for this recipe, but if you want a lighter crumb and finer texture, use cake flour instead. Or if you prefer a gluten-free option, use a gluten-free all-purpose flour blend instead.

– Chocolate Chips: Want to take your chocolate pound cake to the next level? Fold in some chocolate chips or chopped chocolate into the batter before baking. You can use dark chocolate, milk chocolate or white chocolate.

Remember, these substitutions and variations are just suggestions. Feel free to experiment and create your own version of the best chocolate pound cake that suits your taste buds.

Serving and Pairing

 Say goodbye to dry pound cake and hello to decadent chocolate richness.
Say goodbye to dry pound cake and hello to decadent chocolate richness.

When it comes to serving and pairing the best chocolate pound cake, the options are endless! This luscious cake can be served on its own or paired with various toppings and beverages to create an indulgent dessert experience.

For a simple serving option, dust some icing sugar over the top of the cake slices. You can also drizzle some milk or melted chocolate on top for extra decadence. If you want to elevate your pound cake game, you can cut slices horizontally and add a layer of whipped cream or frosting in between. This creates a multi-layered cake that looks impressive and tastes amazing!

Pairing wise, this chocolate pound cake pairs perfectly with a hot cup of pure black coffee. The bitterness of the coffee complements the richness of the chocolate, creating a perfect balance. If you prefer something sweeter, try serving it with cold milk or a frozen dessert like ice-cream or gelato.

For hardcore chocoholics, consider serving it with a chocolate sauce or ganache instead of whipped cream or frosting. The combination of two types of chocolate is sure to send your taste buds on an epic journey.

One important tip when serving this pound cake is to make sure it stays moist by covering it with a plastic wrap or putting it in an airtight container. You don’t want to ruin all that hard work by presenting it dry!

Make-Ahead, Storing and Reheating

 Moist, chocolatey, and simply irresistible.
Moist, chocolatey, and simply irresistible.

Preparing a chocolate pound cake in advance can be a real time-saver, especially when you are entertaining or just want to have something sweet on hand. This moist and decadent cake holds up well in the refrigerator or freezer and can be easily reheated for that fresh-from-the-oven experience.

To make the cake ahead of time, simply bake it as directed in the recipe instructions and allow it to cool completely. Once cooled, wrap the cake securely with plastic wrap and store it in the refrigerator for up to 3-4 days or in the freezer for up to 2 months. When ready to serve, remove the cake from the refrigerator or freezer, unwrap it and bring it to room temperature before serving.

If you prefer to heat your cake before serving, there are several reheating methods that work well. One option is to slice off a piece and microwave it for 10-15 seconds on high power until warm. Another option is to place the cake on a baking sheet and warm it in a preheated oven at 350°F for about 10 minutes or until heated through.

When storing your chocolate pound cake, it’s important to keep it in an airtight container or resealable plastic bag to prevent any moisture from entering. For added freshness and flavor, sprinkle some icing sugar on the top of the cake before storing.

With proper storage, you can enjoy this moist chocolate pound cake any time of day!

Tips for Perfect Results

 You won't be able to resist a second serving.
You won’t be able to resist a second serving.

To ensure that your chocolate pound cake turns out perfectly, here are some tips that you can follow:

First, make sure to properly measure all ingredients. Use measuring cups for dry ingredients and a liquid measuring cup for wet ingredients. Level off the ingredients using a flat edge to get an accurate measurement.

Second, before adding any ingredients to your recipe, make sure all your ingredients are at room temperature. This helps the ingredients blend well together and creates a smooth batter.

Third, do not skip sifting the flour and cocoa powder. Sifting helps remove any lumps and creates a light and fluffy cake.

Next, cream the butter and sugar until it becomes light and fluffy before adding any other ingredients. This helps incorporate air into the mixture which results in a tender cake with a fine crumb texture.

When adding eggs one by one make sure each egg is completely mixed in before adding another egg. Mixing too much will result in too much air in the batter which will make for a dense cake.

Once you’ve added all the dry and wet ingredients to the mixture, beat at medium speed for 3-4 minutes. This will ensure that everything is mixed evenly and that enough air is beaten into the batter.

Preheat your oven at 350 F. An oven thermometer may come in handy if you want to achieve accurate temperatures when baking.

Bake until set: Check if your cake is done after 50 minutes by inserting a toothpick or skewer into the center of your cake – if it comes out clean, then your cake is ready. Do not overbake as this can cause dryness in texture.

When cooling down the cake, allow it to cool for about 10 minutes before removing it from the pan. Let it cool on a wire rack once taken out of its pan so that it cools evenly and its crust doesn’t have excess moisture which can create sogginess.

By following these tips for perfect results, you’ll be able to create a delicious and moist chocolate pound cake time after time!

Bottom Line

In conclusion, this Best Chocolate Pound Cake recipe is an absolute must-try for any dessert lover out there. With its rich and moist chocolatey texture, it is bound to impress your taste buds and sweet tooth. The combination of classic ingredients like butter, sugar, and flour with cocoa powder and hot water creates a unique and delightful pound cake experience that you won’t be able to resist.

This recipe provides the perfect opportunity to experiment with different variations or substitutions to make the cake truly yours. Whether you choose to pair it with a dollop of whipped cream or try it with ice-cream, this recipe is perfect for any occasion.

So go ahead, give this recipe a try and impress your family and friends with your baking skills. Soon enough, they’ll be begging you for the secret of making the Best Chocolate Pound Cake in town!

Best Chocolate Pound Cake

Best Chocolate Pound Cake Recipe

A fantastic recipe for Chocolate pound cake - simple yet so very good!!
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, For Large Groups
Cook Time 1 hour 25 minutes
Calories 297.1kcal


  • 2/3 cup unsweetened cocoa
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or 1 cup margarine, softened
  • 1/2 cup mayonnaise
  • 2 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 5 eggs
  • 1 cup milk
  • icing sugar


  • Preheat oven to 325°F Grease and flour a 10-inch tube pan or bundt pan or two 9x5-inch loaf pans.
  • Sift cocoa into a small bowl, Stir in flour, baking powder, and salt; set aside.
  • In a larger mixer bowl, beat butter and mayonnaise until smooth. Gradually beat in sugar; beat at high speed until light and fluffy, about 3 minutes. Blend in vanilla. Add eggs, one at a time, beating well after each adition. Stir in flour mixture and milk alternately, beginning and ending with flour. Spread in prepared pan.
  • Bake 55-65 minutes for loaf pans. 75-85 minutes for tube pan or bundt pan, or until a toothpick inserted in the center comes out clean.
  • Cool in pan on wire rack for 10 minutes. Loosen cake from pan and remove. Cool completely. Wrap in foil and let stand at least overnight.
  • TIP: For a decorative effect, place a doily on top of cake and sprinkle with icing sugar. Remove doily.


Serving: 87g | Calories: 297.1kcal | Carbohydrates: 41.8g | Protein: 4.5g | Fat: 13.4g | Saturated Fat: 7g | Cholesterol: 80.5mg | Sodium: 207.9mg | Fiber: 1.4g | Sugar: 25.6g

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