Chocolate Pound Cake Recipe with Ganache Glaze

So, on one of those rainy afternoons, I completely fell in love with chocolate pound cake in that small cute café. I can almost smell the aroma of chocolate and butter, diffusing in the air, making that chill of the day so cozy. And they served the cake with a little drizzle of chocolate ganache, and quite honestly, the first bite was enough to make me want to try and make it myself.

It was super smooth in texture, yet just melts in your mouth, but nice and dense, like a hug from a cake! After a few tries in my kitchen, I finally nailed this recipe and got the flavor of chocolate just right, along with that soft, moist feel. Every time I bake a pound cake, it totally reminds me of that comfy day, and I really hope it becomes just as unforgettable for you too.

Ingredients and Preparation Essentials

To achieve the ultimate chocolate pound cake, we’re using a few key ingredients that each play an important role in flavor and texture:

• Unsalted Butter: This provides richness and a creamy mouthfeel that’s essential to a good pound cake. Make sure it’s at room temperature to blend smoothly with the sugar.
• Granulated Sugar: The sugar is creamed with the butter to create a fluffy foundation, aerating the batter.
• Eggs: Room-temperature eggs help the batter emulsify and give the cake its structure.
• Vanilla Extract: Adds warmth and depth to the chocolate flavor.
• All-Purpose Flour, Cocoa Powder, and Baking Powder: These form the dry foundation, adding structure and chocolate richness.
• Whole Milk: Essential for keeping the cake moist and tender.

The ganache glaze is simply made with heavy cream and chocolate, creating a glossy, melt-in-your-mouth finish.

Mixing the Perfect Chocolate Pound Cake Batter

The process of making this cake is straightforward but requires a bit of patience and attention to detail:

1. Creaming the Butter and Sugar
   Start by beating the softened butter with granulated sugar until it’s light and fluffy. This process is essential for creating a tender crumb, as it incorporates air into the batter. Don’t rush here—three to five minutes is ideal to achieve that whipped, creamy consistency.
2. Adding the Eggs and Vanilla
   Once the butter and sugar are creamed, you’ll add the eggs one at a time. Room-temperature eggs will blend in more smoothly, helping to prevent the batter from splitting. Stir in vanilla extract for extra flavor depth.
3. Incorporating Dry and Wet Ingredients
   Alternate between adding the dry ingredients (a sifted mix of flour, cocoa, baking powder, and salt) and the milk. Starting and ending with the dry ingredients will help maintain the cake’s structure. Be careful not to overmix, as this can lead to a tougher cake; just mix until everything is incorporated.

Baking the Cake and Checking for Doneness

Baking the pound cake at a lower temperature of 325°F (163°C) helps the cake bake evenly without drying out the edges. Pour the batter into a prepared loaf pan, smoothing the top with a spatula.

How to Know When Your Pound Cake Is Done

One of the tricky things when baking a pound cake is being really sure if it is done or not. The cake will take approximately 60–70 minutes, but here are some hints:

• Toothpick Test: Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs (but not wet batter). Moist crumbs indicate the cake is cooked through but still tender.
• Golden Top and Sides: The top should look slightly cracked and feel firm to the touch, with a golden-brown hue.
• Slight Shrinkage from the Pan: As the cake cools, it will pull away slightly from the sides of the pan, which is another indicator that it’s ready.

When done baking, let this cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. That little break helps it set up nice so it keeps its shape when you cut into it.

If you love my chocolate pound cake, you might also delight in the zesty freshness of a lemon pound cake!

Making the Ganache Glaze

The ganache glaze is the final, luxurious touch that takes this cake to another level. Here’s how to make it smooth and glossy:

1. Heating the Cream
   Pour the heavy cream into a small saucepan and gently heat it over medium heat until it just begins to simmer. Avoid boiling the cream, as it could alter the texture of the ganache.
2. Melting the Chocolate
   Pour the hot cream over a bowl of semi-sweet chocolate (either finely chopped or chocolate chips). Let it sit for a minute to allow the heat from the cream to melt the chocolate. Then, stir until smooth, adding a touch of vanilla extract if desired.
3. Achieving the Right Consistency
   Allow the ganache to cool slightly before pouring. It should thicken to a pourable consistency—still fluid enough to spread, but thick enough to cling to the cake in luscious, glossy drips.

Glazing and Serving the Cake

Just pour the ganache over a completely cooled cake. Smooth over with a spatula if you want it looking extra polished, or let it spill down the sides for that adorable rustic feel. Let the glaze set for about 10 minutes. Voilà! Just cut and serve.

Serving Information

• Servings: 10 slices
• Prep Time: 20 minutes
• Cooking Time: 60–70 minutes
• Calories: Approx. 400 kcal per slice (depending on serving size)

Expert Tips for a Perfect Chocolate Pound Cake

• Use Room-Temperature Ingredients: Room-temperature butter, eggs, and milk blend more evenly, resulting in a smoother batter.
• Avoid Overmixing: Overmixing after adding the flour can make the cake dense and tough. Mix only until combined.
• Check Doneness Carefully: The center of a pound cake takes longer to cook, so checking the middle for doneness is crucial.
• Chill the Ganache Slightly: Letting the ganache cool slightly before pouring helps it thicken and create those beautiful, slow-moving drips.

Creative Serving Suggestions

or an added kick, you would not go wrong serving your chocolate pound cake with a serving of:

• Fresh Berries: Strawberries or raspberries add a pop of color and a tangy balance to the cake’s richness.
• Whipped Cream or Ice Cream: Add a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent dessert.
• A Sprinkle of Sea Salt or Crushed Nuts: A sprinkle of sea salt or a handful of crushed hazelnuts can add an elegant and flavorful contrast.

Conclusion

This Chocolate Pound Cake with Ganache Glaze will be one of those desserts that you will be falling over and over again. It’s just that rich and super moist cake, and then you put that silky ganache glaze over it. completely irresistible. I would love to hear from you- if you have any questions, comments, or thoughts, please make sure to leave them below. If you like this recipe, save it to try later!