This chocolate pound cake is soft and dense, covered in rich chocolate ganache for a silky-smooth finish. It’s a perfect dessert for a party or special occasion! Serve it with berries or whipped cream.

Try this chocolate rum cake for another festive variation baked in a bundt pan. And if a sheet cake is more your style, check out my buttermilk chocolate cake!

A slice of glazed chocolate pound cake on a plate next to cherries and blackberries, with the rest of the pound cake on a cake stand in the background.

Decadent Chocolate Pound Cake

I’ve combined my classic pound cake and chocolate bundt cake recipes into one decadent chocolate pound cake, baked in a bundt pan. There’s something about a bundt cake that just screams “fancy” to me, and with its blanket of glossy chocolate ganache, this chocolate version is ready for a special occasion. It’s easy enough to make, and comes out soft and moist, with that signature dense, spongy texture you look for in a pound cake.

What Makes This Pound Cake Recipe So Great

Rich, chocolatey flavor. I make this chocolate cake with Dutch-processed cocoa powder and a hint of espresso powder. Together, it’s the secret to this pound cake’s irresistible flavor and rich, dark color.
Simple method. From the pantry ingredients to the easy step-by-step, this cake is impressive to look at but very simple to make. The chocolate ganache glaze is quick, too, and it’s the perfect finishing touch for this chocolate pound cake.
Versatile. I serve my slices with fresh berries and fruit. This cake is also great dolloped with homemade whipped cream or drizzled with salted caramel sauce for an ultra-indulgent treat. It’s also delicious to enjoy a slice as-is with a cup of coffee or tea after dinner.

Chocolate pound cake drizzled with chocolate ganache next to blackberries and cherries on a black cake server.

Ingredient Notes

Traditional pound cake recipes called for one pound each of flour, butter, eggs, and sugar. While this chocolate pound cake deviates from tradition slightly, it keeps those simple ingredients, plus a few other important ones to make it extra chocolatey. I’ve included my notes below. Scroll to the printable recipe card for the full list and recipe amounts.

Cocoa Powder – I prefer to use Dutch-processed cocoa powder in this pound cake, as it’s fudgier and less bitter than natural cocoa (learn more about the different types of cocoa powder). It also gives this cake a darker color. That being said, you can substitute natural unsweetened cocoa powder in a pinch.
Espresso Powder – Like my classic chocolate cake recipe, a small amount of espresso powder helps to enhance the flavor of this chocolate pound cake (without making it taste like coffee). It’s optional, but recommended!
Butter – I use unsalted butter. Take the butter out of the fridge 30 minutes ahead of time to let it come to room temperature.
Milk and Eggs – These should also be at room temperature. You can use whole milk, 2%, or any kind you prefer.
Ganache – I make a quick pourable chocolate ganache to glaze the cake. It’s easy to make by melting equal parts chocolate chips (or chopped chocolate) with heavy cream. I like semisweet chocolate for a richer flavor, but dark or milk chocolate also works here.

Chocolate pound cake ingredients with text labels overlaying each ingredient.

How to Make Chocolate Pound Cake

Prep. Let the fridge-cold ingredients (butter, eggs, milk) come to room temperature while the oven preheats to 325ºF. Meanwhile, you’ll grease and flour a 12-cup bundt pan.

Mix the dry ingredients. Next, whisk flour with cocoa powder, baking powder, espresso powder, and a pinch of salt.
Cream together the wet ingredients. In a separate bowl, cream butter and sugar until it’s light and fluffy. Do not rush this step, it should take several minutes for this to happen, and you’ll need to scape down the bowl. Gradually add the eggs, mixing well in between. Finally, beat in the vanilla extract.

Butter and sugar creamed together in a glass bowl until fluffy.

A whisk attachment resting in cake batter in a glass bowl.

Combine. Slowly add the dry ingredients to the wet ingredients in batches, alternating with milk, until that’s just combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
Bake. Pour the cake batter into your prepared bundt pan and bake at 325ºF for 55-65 minutes, or until a toothpick stuck into the middle comes out clean.

Chocolate cake batter in a glass mixing bowl.

A bundt pan filled with chocolate cake batter.

Cool and invert the cake. Afterward, let the pound cake cool in the pan for 30 minutes. To release it from the pan, gently run a knife around the edges and flip the cake out onto a wire rack. The cake needs to cool completely before you can glaze it.

Easy Chocolate Glaze

Once your chocolate pound cake has cooled completely to room temperature, make a quick chocolate ganache for the glaze:

Heat the heavy cream. With the chocolate chips in one bowl and the heavy cream in a separate bowl, microwave the heavy cream just until it starts to simmer (1-1 ½ minutes).
Melt the chocolate. Next, pour the heavy cream over the chocolate chips. Cover the bowl with plastic wrap or a kitchen towel, and let that sit and melt for a minute or two.
Stir. Finally, whisk the softened chocolate into the warm cream until it’s fully melted and smooth. This can take a little elbow grease, but stick with it. Afterward, let the ganache rest and thicken for 10-15 minutes.
Glaze the cake. Drizzle the ganache generously over the cooled cake, and leave it to firm up before slicing. This usually takes about 2 hours at room temperature, or you can cut it down to an hour in the fridge.

Chocolate ganache being drizzled over top of a chocolate pound cake.

Recipe Tips

Use room temperature ingredients. It’s important to bring your fridge-cold ingredients like milk, eggs, and butter to room temperature before you start. Cold ingredients can curdle the batter. If you forget to take your ingredients out ahead of time, microwave the milk and butter for a few seconds, and let the eggs rest in a bowl of warm water to help them warm up faster.
Grease and flour the cake pan. This ensures the pound cake is released easily from the pan. Grease the bundt pan well with Crisco shortening and dust it with equal parts cocoa powder and flour. Another option is to make a homemade pan release by mixing equal parts oil, vegetable shortening, and flour. Brush the mixture liberally over the inside of the bundt pan, getting all the nooks and crannies well coated.
Baking times can vary. A pound cake bakes differently depending on your oven and the type of pan you’re using. I recommend checking the cake at the earliest suggested baking time and going from there. Stick a toothpick into the center of the cake, and if it comes out clean, it’s done.
If you’d prefer to skip the glaze, you can dust the top of the pound cake with powdered sugar instead, but the glaze really brings it all together.

A slice of chocolate pound cake being lifted with a cake server above the rest of the glazed pound cake on a cake stand.

How to Store

At room temperature. I recommend storing this cake covered airtight at room temperature for up to 4 days. You can keep it in the fridge if needed, though it tends to dry out faster.
Freeze. Do your best to freeze this chocolate pound cake before adding the glaze. Wrap it whole or in slices, tightly in plastic wrap and then in foil, and freeze for up to 2 months. Fully thaw the cake on the counter and glaze as usual.

Chocolate Pound Cake