Chocolate Pound Cake with Chocolate Ganache

This Chocolate Bundt Cake is irresistibly moist and topped with a rich, silky-smooth chocolate ganache that makes every bite pure indulgence. Made with cocoa powder and sour cream, this cake has a moist, tender crumb while still giving you that rich pound cake texture we love.

And because one layer of chocolate clearly wasn't enough, we're pouring chocolate ganache over the top too. 😂

The ganache is made with just two ingredients-semisweet chocolate (feel free to use milk chocolate if you prefer) and heavy cream-and gives this cake a beautiful finish without the need for complicated decorating.

If you've been searching for a Chocolate Pound Cake that's not only beautiful but also easy to bake and guaranteed to impress-this is it! This recipe comes with step-by-step instructions and video to help you bake the perfect pound cake.

Why You'll Love This Chocolate Pound Cake

Rich chocolate flavor: Cocoa powder gives the pound cake its chocolate base, while semisweet chocolate ganache adds another layer of chocolate on top.

Moist and tender: Sour cream adds moisture and richness to the batter.

Classic pound cake texture: Butter, eggs, and sour cream create a rich cake with a substantial but tender crumb.

Deep chocolate flavor: Enhanced by cocoa and a luscious ganache topping.

Easy chocolate ganache: You only need semisweet or milk chocolate chips and heavy cream to make the topping.

Beginner-friendly: With clear steps, plus my pro tips to ensure your cake comes out perfect every time.

Beautiful presentation: Bake it in a Bundt pan and pour the ganache over the top for an easy but impressive dessert.

Recommended tools and equipment:

• Bundt Pan (A 12 cup bundt pan is needed for this recipe.)
• Stand Mixer or Hand Mixer
• Silicone Spatula
• Oven Thermometer
• Cake Keeper
• Measuring Cups and Measuring Spoons

Tips for the Best Chocolate Pound Cake

Use room-temperature ingredients. Your butter, eggs, and sour cream should be at room temperature so they incorporate smoothly.

Cream the butter and sugar thoroughly. Give them approximately five minutes to become light and fluffy.

Add the eggs one at a time. Allow each egg to incorporate before adding the next.

Don't overmix after adding flour. Mix just until combined to avoid developing too much gluten.

Prepare the Bundt pan thoroughly. Spray your pan well (or use your favorite prep method) and make sure you get into every groove.

Don't overbake the cake. Start checking before the maximum baking time since ovens can vary.

Cool completely before adding ganache. Ganache poured over a warm cake can become too thin and run off instead of creating that beautiful chocolate finish.

Why Is My Chocolate Pound Cake Dry?

Overbaking is one of the most common causes of a dry pound cake.

Because ovens can vary, don't rely only on the baking time. Start checking the cake before the maximum recommended time.

Insert a wooden toothpick or skewer into the thickest portion. You want it to come out clean or with a few moist crumbs rather than wet batter.

Overmeasuring flour can also contribute to a dry cake, so measure carefully.

Why Did My Chocolate Pound Cake Stick to the Pan?

Make sure your Bundt pan is coated thoroughly before adding the batter. Pay particular attention to the decorative grooves and the center tube.

I prefer using a baking spray that contains flour, such as Baker's Joy, because it makes preparing detailed Bundt pans much easier.

How Do I Know When Chocolate Pound Cake Is Done?

Chocolate cake can be a little trickier to judge visually because you can't rely as much on browning.

Instead, insert a toothpick or wooden skewer into the thickest part of the cake.

The cake is done when the tester comes out clean or with a few moist crumbs. You may also notice the cake beginning to pull slightly away from the sides of the pan.

How to Make Chocolate Ganache

The chocolate ganache might look fancy, but it's actually one of the easiest parts of this recipe.

You'll need:

• Heavy cream
• Semisweet chocolate chips

Heat the heavy cream in a saucepan over medium heat until you begin to see bubbles forming around the edges.

Remove the cream from the heat and pour it over the semisweet chocolate.

Don't stir it immediately.

Let the chocolate and cream sit together for approximately 3 minutes. This gives the warm cream time to soften and melt the chocolate.

After three minutes, stir until the chocolate and cream are completely combined and the ganache is smooth and silky.

Pour the ganache over your completely cooled pound cake and allow it to set before serving.

Why Is My Chocolate Ganache Runny?

Make sure you're measuring both the heavy cream and chocolate correctly. After pouring the hot cream over the chocolate, allow it to sit undisturbed for about three minutes before stirring.

Also allow the ganache a little time to cool and thicken before deciding that it's too thin.

And most importantly, make sure the cake itself is completely cool before pouring the ganache over it. A warm cake can thin your ganache and cause it to soak into the cake.

Can I Substitute Milk for Heavy Cream in the Ganache?

I wouldn't.

For the best results, use heavy cream. I've tested both milk and half-and-half in this ganache, and neither gave me the same smooth consistency as heavy cream.

Can I Use a Different Type of Chocolate for the Ganache?

I'd recommend using semisweet chocolate or milk chocolate chips for the most consistent results.

If you decide to experiment with another type of chocolate, keep in mind that different chocolates contain different amounts of sugar and cocoa solids and may produce a slightly different consistency and sweetness.

Does Chocolate Pound Cake Need Baking Powder?

This particular recipe does not contain baking powder or baking soda.

Pound cakes actually get their rise from properly creaming the butter and sugar and incorporating the eggs.

That's why I would be especially careful not to shorten that five-minute creaming step.

Baking Soda vs. Baking Powder in Pound Cakes

How to Store Chocolate Pound Cake

Once completely cooled, store the cake tightly covered in an airtight container.

The plain pound cake can be stored covered at room temperature for short-term storage.

Once you've added the ganache, refrigeration is the best storage option also within an airtight container. Allow individual slices to come closer to room temperature before serving for a softer texture.

For longer storage, you can freeze the pound cake whole or in individual slices for up to three months.

Frequently Asked Questions

Is this a Bundt cake or a Pound Cake?

It's a chocolate pound cake baked in a Bundt pan. Bundt refers to the style of pan, while pound cake describes the type of cake.

What makes this Chocolate Pound Cake moist?

The combination of butter, eggs, and sour cream contributes richness and moisture to the cake.

Can I make the cake without the chocolate ganache?

Absolutely. The chocolate pound cake can be served plain or with a light dusting of powdered sugar if you don't want to make the ganache.

Can I make Chocolate Pound Cake ahead of time?

Yes. Pound cake is a great make-ahead dessert. You can bake the cake ahead of time and add the ganache after the cake has completely cooled.

Can Chocolate Pound Cake be frozen?

Yes. Cool the cake completely and wrap it well before freezing. You can freeze it whole or in individual slices.

More Chocolate Pound Cake recipes

Want to try a Chocolate Cake Mile High style? Try my Mile High Dark Chocolate Buttermilk Pound Cake recipe.

Do you love German Chocolate? Try it in pound cake form! It's so good!

You can never go wrong with anything chocolate chip. Try my Chocolate Chip Pound Cake recipe.