Go Back
Finished chocolate pound cake on a white cake stand with chocolate glaze dripping down the sides

The Best Chocolate Pound Cake

A rich, dense, and deeply chocolatey pound cake made from scratch with Dutch-process cocoa, melted dark chocolate, and sour cream for an irresistibly moist crumb — finished with a silky chocolate ganache glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup 225g unsalted butter, softened
  • 2 cups 400g granulated sugar
  • 4 large eggs room temperature
  • 1 cup 240g full-fat sour cream
  • 2 tsp pure vanilla extract
  • 2 cups 250g all-purpose flour
  • ¾ cup 75g Dutch-process cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup 90g dark chocolate chips or chopped dark chocolate, melted and cooled
For the Chocolate Glaze:
  • ½ cup 90g dark chocolate chips
  • 3 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 1 tbsp light corn syrup optional

Equipment

  • 9x5 inch loaf pan (or 10-cup bundt pan)
  • Stand mixer or hand mixer
  • Large mixing bowls
  • Rubber spatula
  • Wire cooling rack
  • Small saucepan (for glaze)
  • Sifter or fine mesh strainer

Method
 

  1. Preheat oven to 325°F (165°C). Grease and cocoa-dust a 9x5 inch loaf pan.
  2. Beat butter and sugar on medium-high for 4–5 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each. Scrape down bowl as needed.
  4. Mix in sour cream and vanilla extract until smooth.
  5. Sift together flour, cocoa powder, baking powder, baking soda, and salt. Add to wet ingredients in three additions, mixing on low until just combined.
  6. Fold in melted, cooled dark chocolate.
  7. Pour into prepared pan. Bake 60–70 minutes until a toothpick comes out with just a few moist crumbs.
  8. Cool in pan 15 minutes, then turn out onto wire rack to cool completely.
  9. For glaze: melt chocolate chips, cream, butter, and corn syrup over low heat, stirring until smooth. Cool slightly, then pour over cake.

Notes

  • Room temperature ingredients are essential for a smooth, even batter.
  • Do not open the oven door before the 55-minute mark.
  • This cake is even better on day two — bake ahead and glaze the day of serving.
  • Substitute Greek yogurt 1:1 for sour cream if needed.
  • Freeze unglazed slices individually for up to 3 months.
  • Add ½ tsp espresso powder to the dry ingredients for a mocha variation.
Nutrition Information (per slice, based on 12 servings):
Nutrient Amount
Calories ~480 kcal
Total Fat 27g
Saturated Fat 16g
Cholesterol 115mg
Sodium 210mg
Total Carbohydrates 58g
Dietary Fiber 3g
Total Sugars 40g
Protein 6g
Nutrition values are estimated and may vary based on exact ingredients used.