Make Your Day Chocolaty with This Pound Cake Recipe

Welcome to my recipe for Chocolate Pound Cake with Chocolate Glaze! Rich, decadent and irresistible, this is the perfect cake for any chocoholic out there. As a chef specialized in British cuisine, I have come up with a recipe that brings together the best of both worlds: the traditional pound cake and everyone’s favorite flavor – chocolate.

Prepare to indulge your senses with this delectable treat that combines moist and tender crumb with layers of intense chocolate flavor. The rich and buttery chocolate pound cake is topped with a lustrous chocolate glaze, making it the ultimate dessert for those who can’t get enough of chocolate.

Whether you are looking for a luxurious treat to share with your friends and family or simply craving some quality time with yourself and a slice of cake, this recipe is sure to become your go-to choice. Follow my detailed instructions and tips, and you’ll be able to make a show-stopping cake that will leave everyone begging for more. So let’s get started!

Why You’ll Love This Recipe

Chocolate Pound Cake With Chocolate Glaze
Chocolate Pound Cake With Chocolate Glaze

Are you a chocolate lover looking for a delectable dessert to satisfy your cravings? Look no further than this mouth-watering chocolate pound cake with chocolate glaze recipe!

Firstly, this cake is a delightful twist on the classic pound cake – the addition of cocoa powder and chocolate chips gives it that rich flavor that will leave you wanting more. Plus, the texture of the cake is heavenly – dense and moist while still maintaining an airy crumb.

But that’s not all – let’s talk about the chocolate glaze. This glaze is a true game-changer, adding an extra layer of decadence to the already irresistible pound cake. It’s glossy, smooth, and absolutely indulgent. The combination of semisweet chocolate and heavy cream creates a perfect balance of sweetness and richness that will have you licking every last drop off your plate.

What’s more, this recipe is versatile – whether you’re in the mood for a marbled bundt cake, triple chocolate fudge or even a vegan chocolate orange cake, this recipe can accommodate any variation.

So go ahead and indulge in this pound cake recipe. You won’t regret it – and neither will your taste buds!

Ingredient List

 A slice of paradise on a plate!
A slice of paradise on a plate!

Let’s talk about what goes into making a delicious Chocolate Pound Cake with Chocolate Glaze. Here’s what you will need:

Dry Ingredients:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder

Wet Ingredients:

  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup whole milk, at room temperature

For the Chocolate Glaze:

  • 1 cup semisweet chocolate chips
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 2 tablespoons corn syrup
  • 1 tablespoon vanilla extract
  • pinch of salt

Don’t hesitate to double check your pantry and add these items to your grocery list. It’s important to have everything you need before you start baking!

The Recipe How-To

Now, let’s talk about how to create this amazing chocolate pound cake with chocolate glaze. Make sure to follow these steps with precision to achieve the best results.

Preheat Oven and Prepare Bundt Pan

  1. The first step is to preheat the oven to 350°F (180°C).
  2. Grease a bundt pan with butter or margarine, sprinkle with flour and cocoa powder, tapping out excess.

Mix Dry Ingredients

  1. In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, ¼ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and a pinch of salt until well combined.

Cream Butter and Sugar

  1. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together 1 cup (2 sticks) of unsalted butter at room temperature and 1 ½ cups of granulated sugar on medium-high speed until light and fluffy in texture for approximately 3-4 minutes.

  2. After that, add in the four eggs one at a time and beat on medium speed until fully incorporated into the mixture, scraping down the sides as needed.

Combine Wet and Dry Ingredients

  1. With the mixer on low speed, add in one-third of the dry ingredients mixture from step 3 followed by half of the hot water(¾ cup), then another one-third of the dry ingredients mixture into the wet mixture, then mix in the remaining half of hot water, and finally add in the remaining dry ingredients mixture.

  2. Mix just until incorporated after each addition.

Pour Into Bundt Pan

  1. Pour your batter into your prepared bundt pan.
  2. Bake for 50 to 60 minutes, rotating halfway through cooking until a cake toothpick tester comes out clean when inserted into the center.

Make Glaze

  1. While the cake is baking, it’s time to make the chocolate glaze. In a microwave-safe bowl, heat 1 cup of semisweet chocolate chips with 3 tbsp of butter in 30-second increments on high, stirring after each increment until it becomes smooth.
  2. Add in 2 tablespoons of corn syrup and 1 teaspoon of vanilla extract, then set aside to cool.

  3. Alternatively for a darker chocolate glaze, you can make ganache by chopping 1 cup (6 ounces) of dark chocolate into small pieces, placing them in a heat-proof bowl.

  4. Heat 1/2 cup of heavy cream and 2 tablespoons of corn syrup together in a small saucepan over medium heat until just below boiling point.

  5. Remove from heat and stir in chopped chocolate until completely melted and smooth. Then let it cool for about 5 minutes before drizzling over your cooled cake.

Substitutions and Variations

 This pound cake is a chocoholic's dream!
This pound cake is a chocoholic’s dream!

Baking is not just science, it’s also an art. And as with any art form, there is room for creativity and personalization. In this section, I’ll share some suggestions for substitutions and variations that you can try with the chocolate pound cake recipe.

– Flour: You can replace the all-purpose flour with cake flour or pastry flour. Using self-rising flour is also an option, but omit the baking powder and salt in the recipe.

– Fats: The recipe calls for a combination of butter and margarine or shortening. You can use all butter if you prefer, or go vegan by using coconut oil or vegan butter substitutes.

– Chocolate: If you want a richer chocolate flavor, use dark chocolate chips or cocoa powder in addition to semisweet chocolate chips in the cake batter. You can also use white or milk chocolate chips if you prefer.

– Nuts: Pecans are a wonderful addition to this cake, but feel free to use other types of nuts such as almonds, walnuts, or hazelnuts. You can also omit them altogether if you prefer nut-free desserts.

– Glaze: The chocolate glaze recipe can be customized as well. You can make a triple chocolate fudge glaze by adding chopped chocolate to the glaze mixture. For a citrus twist, add orange zest and orange juice to create an orange glaze. Or skip the glaze altogether and serve the cake with whipped cream or ice cream.

– Bundt Cake variations: This recipe works great as a bundt cake but consider mixing up the flavors with a marbled bundt cake. Simply divide the batter into two halves before pouring into your prepared bundt pan then mix cocoa powder into one half of the batter before alternating spoonfuls of each batter type into your pan. Then swirl with a knife for that classic marble effect.

Whatever substitutions and variations you choose, always keep in mind that baking is a process. So, be patient and enjoy the experiment along the way.

Serving and Pairing

Now that you’ve baked your delicious chocolate pound cake with chocolate glaze, it’s time to serve it up and enjoy! The rich and decadent flavor of this cake makes it perfect for pairing with a variety of beverages and textures, so let’s dive in.

First, let’s talk about serving. This cake is perfect for any occasion, whether you’re looking for a celebratory dessert or simply an indulgent treat. Slice the cake into thick wedges and serve on dessert plates or elegant pedestal trays for a touch of sophistication. You can also dust the top of the cake with powdered sugar or cocoa powder for an extra special touch.

When it comes to pairing, this chocolate pound cake goes great with a hot cup of coffee or a smooth glass of milk. For those looking for something a bit stronger, try pairing with a bold red wine, such as Cabernet Sauvignon or Shiraz. Additionally, this cake is wonderful when served with ice cream or whipped cream on top, adding a fun texture contrast to each bite.

For a unique twist on serving and pairing, try cutting thin slices of the cake and serving alongside salty pecans or toasted almonds- their crunchiness perfectly complements the soft crumb of the pound cake. Another option is to slice the cake into small squares and serve as part of a dessert spread platter along with fresh fruit or other sweet treats.

In all its variations- triple chocolate fudge, marbled bundt, vegan chocolate, etc.- this cake is sure to be hit amongst your guests, regardless of how you choose to serve and pair it. Enjoy!

Make-Ahead, Storing and Reheating

 Because some days require more chocolate than others...
Because some days require more chocolate than others…

One of the benefits of this chocolate pound cake recipe is that it can be made ahead of time and refrigerated for up to five days or frozen for up to two months. To make ahead, let the cake cool completely then wrap it tightly in plastic wrap and aluminum foil before storing in the fridge or freezer.

When ready to serve, simply remove from the fridge or freezer and allow it to come to room temperature before slicing and serving. You may also reheat slices by wrapping them in a damp paper towel and microwaving for about 20 seconds.

It’s important to note that the chocolate glaze may become slightly sticky after refrigeration or freezing but this shouldn’t affect its flavor. If necessary, you can reheat the glaze by warming it in a microwave-safe bowl in 10-second intervals until it reaches your desired consistency.

For best results, store any leftover cake covered in plastic wrap at room temperature for up to three days. The cake will lose some moisture every day so it’s best to enjoy it as soon as possible.

Overall, whether you choose to make this chocolate pound cake in advance or last minute, storing and reheating the cake is simple gives you the opportunity to indulge in this decadent dessert at any time convenient for you.

Tips for Perfect Results

Now that you’ve got the recipe down-pat, let’s dive into some tips to help you achieve a perfect chocolate pound cake with delicious chocolate glaze every time.

1. Be precise with your measurements: Baking is a precise art, so make sure to measure your ingredients precisely, especially for the cake batter. Too much or too little of an ingredient can significantly alter the texture and taste of the final product.

2. Room temperature ingredients: Make sure all your ingredients, such as eggs and butter, are at room temperature before you start baking. This will ensure a smoother mix and better incorporation of ingredients which will result in a lighter and fluffier cake.

3. Use good quality chocolate: For a rich and decadent chocolate flavor, use high-quality chocolate preferably semisweet or dark on both the cake and the glaze.

4. Sift dry ingredients: Sifting all-purpose flour, cocoa powder, and baking powder ensures that there are no lumps in the ingredients mixture thus making it easier to combine with other wet ingredients.

5. Monitor oven temperature: Preheat your oven to 350°F (180°C) for best results but check the oven temperature using an oven thermometer as oven temperatures may vary. Keep an eye on the baking process to prevent over or under-cooking the cake.

6. Cool cake completely before glazing: Allow cakes to cool completely inside the pan before removing it then let it rest on a rack till it cools down completely before applying glaze on top.

7. Customize flavor with variations: Try adding chopped pecans or sprinkle with powdered sugar atop already drizzled chocolate glaze for added flavor and texture.

8. Let glaze cool before pouring it over the cake: Chocolate glazes set quickly, so if you want a smooth full-coverage effect over the pound cake, wait for about 5-10 minutes for glaze to slightly thicken before pouring it.

By following these tips, you will achieve a perfect pound cake with a velvety chocolate glaze that will have your family and friends begging for the recipe.


Now that you have learned how to make this delicious chocolate pound cake with chocolate glaze and read some tips for perfect results, it’s time to answer some frequently asked questions. Here are some answers that I hope will help you make the best chocolate pound cake possible.

What is chocolate glaze made of?

For this recipe, we will need some common ingredients that are easy to find at any grocery store. We will require powdered sugar, cocoa powder, heavy cream (or milk as a substitute), vanilla extract, and water. Heavy cream is preferable as it has a richer taste and sets up well, but any milk with a higher fat content will do just as well. In case you don’t have heavy cream or prefer a lighter option, milk is a great alternative.

Do you glaze a pound cake hot or cold?

Cooling down your cake before glazing it is crucial to ensure that the glaze sticks to the cake properly. If your cake is still warm to the touch when you apply the glaze, it will slide off and make your cake look like a hot mess. Make sure your cake is completely cool before adding any glaze on top.

Bottom Line

So there you have it, my recipe for a delicious Chocolate Pound Cake with Chocolate Glaze. Trust me when I say that this cake will satisfy your cravings and leave you wanting more, especially once you take that first bite into the moist chocolatey goodness.

With some simple substitutions and variations, you can make this cake truly your own. Whether you prefer pecans or chocolate chips, or even making this recipe vegan, the options are endless.

I hope my tips and recommendations throughout this article have made the recipe easier to follow and given you the confidence to try baking this amazing cake. Make sure to use best-quality ingredients and follow each step carefully for perfect results.

Don’t forget to share your beautiful marbled Bundt cake creations with family and friends, along with a cup of tea or coffee for the perfect pairing. I hope this classic British dessert becomes a staple in your kitchen and brings joy to all who indulge.

Thank you for taking the time to read through my recipe article. Happy baking!

Chocolate Pound Cake With Chocolate Glaze

Chocolate Pound Cake With Chocolate Glaze Recipe

This is a traditional southern recipe, that gets a little extra chocolatey taste from the glaze that is drizzled over the cake. From Southern Living
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Kid-Friendly, Microwave, Mixer, Oven, Small Appliance
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Servings 1 cake
Calories 979.5kcal


  • 1/2 cup shortening
  • 1 cup butter or 1 cup margarine, softened
  • 3 cups sugar
  • 5 eggs, large
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 3 ounces unsweetened chocolate squares
  • 3/4 cup powdered sugar, sifted
  • 2 tablespoons hot water
  • 1 egg, large
  • 1 egg yolk
  • 5 tablespoons butter or 5 tablespoons margarine, softened
  • pecans, chopped


  • Cream shortening and butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, 1 at a time, beating after each addition.
  • Sift flour, baking powder, salt, and cocoa together. Add to creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until blended after each addition. Stir in vanilla.
  • Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes; remove from the pan, and cool completely on a wire rack.
  • Spoon Chocolate Glaze over the top of the cake, allowing it to drizzle down the sides of the cake. Sprinkle top of cake with chopped pecans, if desired.
  • Microwave the chocolate baking squares in a large glass bowl at high for 1 1/2 minutes, or until melted, stirring twice. Add sugar and water, beating at medium speed with an electric mixer until blended. Add egg, and beat until blended. Add egg yolk, and beat until mixture cools. Add butter, 1 tbsp at a time, beating until blended. Serve over cake.


Serving: 265g | Calories: 979.5kcal | Carbohydrates: 118.6g | Protein: 12.2g | Fat: 55.1g | Saturated Fat: 28.5g | Cholesterol: 245.7mg | Sodium: 512.3mg | Fiber: 4.4g | Sugar: 86.4g

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