This rich, moist Chocolate Pound cake recipe is the best bundt cake you’ll taste. Easy to make and triple the chocolate!
Table of Contents
Why Make This Cake
Once upon a time I was obsessed with cookbooks. Some people loved reading books, I loved buying new cookbooks.
Then blogs became popular and recipes were freely available online. But you know what hasn’t changed? My love of cookbooks.
Just like some people love an actual hard cover book instead of an e-reader, I too love to turn pages of a cookbook.
In my business, I’m surrounded by some crazy talented friends. If you haven’t been following Mary at Barefeet in the Kitchen…go do that right now. Then don’t forget to come back here for this decadent Chocolate Pound Cake Recipe.
Mary is one of the kindest food bloggers I know, and also one of the most talented too. She has just released her third cookbook in a wonderful series…starting with The Weeknight Dinner, then The Weekday Lunches and Breakfasts, followed by the newest book, The Weeknight Dessert Cookbook.
I’ve shared several of Mary’s recipes here, for instance this Margherita Chicken recipe that takes 15 minutes is one of our family’s favorite meals.
And this Sour Cream Coffee Cake is something I whip up often for family and friends for brunch! Along with a big batch of these Almond Bars.
Today though, it’s as if this newest cookbook was written just for me and my family.
As I thumbed my way through the book, I couldn’t decide what to share and where to start. So I literally chose the first recipe in the book.
Triple Chocolate Pound Cake. I hope you’re excited to try it, then go purchase these cookbooks for yourself, you won’t be disappointed!
How to Make Chocolate Pound Cake
How to serve a Chocolate Pound Cake
Today’s recipe from The Weeknight Dessert Cookbook calls for a rich, chocolate ganache.
But, if you wanted to skip the ganache, there are a few other great ways to serve this moist chocolate bundt cake.
- Whipped Cream. Make a quick batch of homemade whipped cream or use the store bought variety.
- Fresh Fruit. Along with the whipped cream or chocolate ganache, a pile of fresh berries is a great way to serve this decadent dessert.
- Powdered Sugar. If chocolate is sweet enough for you, just add a quick sprinkle of powdered sugar to the top of this cake for a tasty twist.
- Caramel Sauce. You can never go wrong with homemade caramel sauce.
Tips for making Chocolate Bundt Cake
- If you don’t have plain greek yogurt you can substitute with sour cream. Either ingredients adds a whole level of moisture to this cake!
- I buy my Espresso powder on Amazon. If you can’t find it, use instant coffee. It doesn’t make your cake taste like coffee, but instead brings out the rich chocolate flavor.
- Add some extra chocolate chips on top of the chocolate ganache. There’s no such things as “too much” in my vocabulary.
- Dark Chocolate Chips are my favorite for today’s pound cake. You’ll love that deep, rich chocolate flavor!
- If you love chocolate bundt cake, be sure to try my chocolate zucchini bundt cake recipe!!
- You could also use our homemade goop, which helps cakes release from the pan!
Can you freeze Chocolate Pound Cake
Yes. After baking, and cooling the cake, freeze slices of chocolate pound cake in airtight container or ziploc freezer bag for up to 3 months.
Thaw at room temperature and enjoy.
Can I double the cake recipe?
Yes. If you have a larger bundt pan (12-cup) this recipe easily doubles. You may need to bake a little longer, so check it at 45 minutes, up to 60 minutes!
More Cake Recipes
- 7 Up Pound cake
- Coconut Cake
- Peanut Butter Cake
- Watergate Cake
- Carrot Bundt Cake
- Yellow Birthday Cake
- Chocolate Chip Cookie Pie
- More Easy Dessert Recipes
Chocolate Pound Cake
Equipment
Ingredients
For the cake
- ½ cup unsalted butter softened
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 cup plain greek yogurt
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅔ cup dark chocolate chips
For the ganache
- ½ cup dark chocolate chips
- 3 Tablespoons heavy whipping cream
Instructions
- Preheat oven to 350 degrees F. Grease a 6-cup bundt pan or loaf pan with butter and cocoa powder (or using a generous amount of baking spray).
- In a large mixing bowl, beat together the butter and brown sugar until smooth. Add eggs, Greek yogurt and beat until well blended.
- Add in flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Beat until combined. Stir in chocolate chips.
- Pour the batter into the prepared bundt pan. Bake for 40-45 minutes until a toothpick inserted into cake comes out clean or with a few crumbs.
- Cool pan on wire rack for 10 minutes, then invert the pan onto a cake plate. Allow cake to cool completely.
- Make the ganache by combining chocolate chips with heavy cream in a glass bowl. Microwave for 60 seconds. Stir and heat for an additional 15 seconds. Stir until smooth. Pour ganache over the cake and enjoy.
Notes
- If you don’t have plain greek yogurt you can substitute with sour cream. Either ingredients adds a whole level of moisture to this cake!
- I buy my Espresso powder on Amazon. If you can’t find it, use instant coffee. It doesn’t make your cake taste like coffee, but instead brings out the rich chocolate flavor.
- Add some extra chocolate chips on top of the chocolate ganache. There’s no such things as “too much” in my vocabulary.
- Dark Chocolate Chips are my favorite for today’s pound cake. You’ll love that deep, rich chocolate flavor!
- If you love chocolate bundt cake, be sure to try my chocolate zucchini bundt cake recipe!!
Nutrition
This rich, moist Chocolate Pound cake recipe is the best bundt cake you’ll taste. Easy to make and triple the chocolate!
This looks delicious! Can it be made without the espresso powder and chocolate chips? And what size loaf pan?
thanks so much for the free recipe.
I’ve made this morning it’s delicious 🤤 but if I wanted to double the. Recipe would I have to the whole recipe.
Can I bake in a loaf pan instead?
Aimee, I’m making your cake right now. I wanna skip the choc chips. Is that gonna change my ratios?
If I don’t have heavy cream for the ganache, can I use sweetened condensed milk?
Not sure why you insist on using ‘cups’ as a measurement. This is baking. We weigh everything….what the heck is half a cup of butter? 2/3 a cup of chocolate? Seriously? There’s this new invention called grams. And it works.
Angry much? Here in the US these are the measurements we use. Hope you have a better day.
Aimee, I’m making your cake right now. I wanna skip the choc chips. Is that gonna change my ratios?
My HERO
idiot. go back to wherever you came from.
You can’t be seriously complaining about a recipe posted for FREE. If you don’t like it, move on
or do the conversions yourself. She doesn’t work for you. In the US we post recipes in cups, we don’t use grams as a rule. Ever heard of it?!?
I made this cake today, its great.
Can you split this recipe between 2 loaf pans
Your photos are making me crave this cake all over again! I’m so happy that you’re enjoying the cookbook!
I’m so proud of you my friend. Your cookbooks are simply the best.
I love it that this recipe is for a small bundt cake. I have a small pan and very few recipes work with it, but a whole bundt cake just never gets eaten. THIS will get eaten, maybe this weekend!
I love chocolate – this cake was TDF!! Definitely making it again!
1 cup of flour seems such a small amount for 1 tsp. baking soda and 1 tsp. baking powder. It looks moist.
If you notice it’s a 6cup bundt pan, so it’s a small sized one!
This is definitely a cake for chocolate lovers!
Also, I love that bundt pan – so pretty!
Thank you four posting the chocolate pound cake recipe. I’ve been looking for a good one for quite a long time. Hope to make this cake over the weekend. And, to sweeten the bake, I have the same bundt pan.
Isn’t it a lovely pan???
Can you give the flour amount in weight please?
I’m sorry I don’t measure flour in weight in the US.
Is your recipe for Chocolate Pound Cake correct in saying you use only 1 cup of flour?
Yes it is 🙂
I LOVE that cookbook! This cake is so rich and fudgy, it is the best!