This Chocolate Bundt Cake is irresistibly moist and topped with a rich, silky-smooth chocolate ganache that makes every bite pure indulgence.
This Chocolate Pound Cake is rich, moist, and topped with a silky smooth chocolate ganache glaze that takes it to the next level. If you've been searching for a chocolate 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.
Video Tutorial
Why You'll Love This Chocolate Pound Cake
Super moist crumb thanks to sour cream.
Deep chocolate flavor enhanced by cocoa and a luscious ganache topping.
Beautiful Bundt presentation-Great with the ganache, but also beautiful with just a dusting of powdered sugar.
Beginner-friendly with clear steps, plus my pro tips to ensure your cake comes out perfect every time.
Recommended tools and equipment:
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredient Notes for the Pound Cake
Here's why each ingredient matters:
- Unsweetened cocoa powder - Gives the cake its rich chocolate flavor. Use a good quality cocoa for best results.
- Sour cream - Keeps the crumb moist and tender. You can substitute with buttermilk or cream cheese.
- Butter - Adds that classic pound cake richness. Make sure it's softened to room temperature.
- Eggs - Adds structure to the batter. Use room temperature for best mixing.
- Ganache glaze - A simple mix of chocolate and heavy cream that makes this cake irresistible.
Chocolate Pound Cake with Chocolate Ganache
Ingredients
- For the cake - you will need:Â
- 3 c all-purpose flour
- 3 c granulated sugar
- ½ c cocoa powder
- ½ tsp salt
- 1 ½ c unsalted butter (3 sticks) - room temperature
- 2 tsps vanilla
- 5 large eggs- room temperature
- 1 c sour cream - room temperature
- For the glaze - you will need:Â Â
- 1 c heavy cream
- 1 c semi-sweet chocolate chips
Instructions
- Steps to make the cake:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
- Then add the vanilla and salt and mix until incorporated.
- Add the eggs to the bowl one at a time mixing until combined after each addition.
- Then add the cocoa powder and mix until fully incorporated.Â
- Add the flour mixture to the bowl alternating with the sour cream beginning and ending with flour.Â
- Pour the batter into your greased 12-cup bundt pan and bake the cake for approximately 1 hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
- Allow the cakes to cool for 10-15 minutes before removing it from the pan. Allow the cake to completely cool before adding the chocolate ganache.
- Steps to make the chocolate ganache/glaze:
- In a saucepan, heat the heavy cream under medium heat until it begins to bubble around the edges.
- Once it begins to bubble turn it off and pour the cream over the semi-sweets. Do not stir. Allow it to sit for 3 minutes to give the chocolate time to soften and melt.Â
- After three minutes, stir until combined and silky chocolate forms. Pour the chocolate as desired over the cake allow it to set then serve.Â
Video
Notes
Nutrition
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Frequently asked questions:
Can I substitute the heavy cream used for the ganache/chocolate glaze?
I wouldn't recommend using substitutions at all. Common substitutions are milk or half and half. I have tried using both of those options and the glaze just did not combine properly to create the nice silky glaze.
Can I use a different chocolate to make the ganache?
Semi-sweets were used for the ganache for this cake, but you can use different types of chocolate as long as you use the same measurement of chocolate. Milk chocolates also offer a great flavor.
Why did my Pound Stick to the pan?
Make sure to grease all nooks and crannies thoroughly with baking spray or a butter/flour combo to avoid this issue. See my video of how I prepare my pan.
How do I know when my bundt cake is done?
The cake should also spring back lightly when touched. It should also have started pulling away from the sides of the pan. A toothpick should come out clean or with dry crumbs.
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.
ina loughlin says
My glaze seemed a little runny, the cake was delicious!
Ashley Frederick says
All things trial and error love. Glad you enjoyed it.
Taffy Henson says
I want to try this but the instructions call for oil but it’s not in the ingredient list?
Ashley Frederick says
It's been corrected! No oil needed love.