Ultimate Double Chocolate Pound Cake Recipe – Rich, Moist & Irresistible
There’s something magical about the deep, rich aroma of chocolate wafting through your kitchen as a homemade pound cake bakes to perfection. This double chocolate pound cake recipe delivers everything you could want in a chocolate dessert: an incredibly moist, dense crumb paired with an indulgent chocolate glaze that creates the ultimate chocolate lover’s dream.
Unlike traditional pound cakes that can sometimes feel heavy or dry, this double chocolate version strikes the perfect balance between richness and moisture. The secret lies in the combination of cocoa powder in the batter and melted chocolate that creates layers of chocolate flavor, while buttermilk and sour cream ensure every slice remains tender and moist for days.
The Science Behind Perfect Chocolate Pound Cake
Creating the perfect chocolate pound cake requires understanding how chocolate affects the traditional pound cake structure. Cocoa powder is naturally acidic and can make cakes tough if not properly balanced. This recipe compensates by using both baking powder and baking soda, creating the ideal chemical reaction that results in a tender crumb.
The addition of hot coffee might seem unusual, but it serves a crucial purpose beyond flavor enhancement. Coffee intensifies chocolate’s natural flavor compounds without making the cake taste like coffee. The hot liquid also helps bloom the cocoa powder, releasing more complex chocolate notes that elevate this cake from good to extraordinary.
Why This Recipe Works Every Time
This double chocolate pound cake recipe has been tested and perfected to eliminate common baking failures. The room temperature ingredients ensure proper emulsification, while the specific mixing order prevents overmixing that can lead to tough, dense results. The combination of butter and oil provides both flavor and moisture, creating a cake that stays fresh longer than traditional all-butter versions.
The chocolate glaze isn’t just decoration – it’s an integral part of the cake’s flavor profile. Made with heavy cream and high-quality chocolate, it creates a glossy, rich coating that complements the cake’s dense texture perfectly. The glaze also helps seal in moisture, extending the cake’s shelf life while adding visual appeal.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup hot strong coffee
- 4 oz dark chocolate, melted and cooled
For the Chocolate Glaze:
- 6 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup
- Pinch of salt
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or two 9×5-inch loaf pans, ensuring all crevices are well-coated to prevent sticking.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain. Set aside this dry mixture.
- In another large bowl, cream the softened butter with vegetable oil using an electric mixer on medium speed for 2 minutes until well combined and slightly fluffy.
- Gradually add sugar to the butter mixture, beating on medium-high speed for 3-4 minutes until light and fluffy. The mixture should be noticeably lighter in color.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and the melted, cooled chocolate until fully incorporated.
- Reduce mixer speed to low. Alternately add the dry ingredients and buttermilk to the chocolate mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Fold in the sour cream by hand using a rubber spatula, then slowly stir in the hot coffee until the batter is smooth and well combined.
- Pour batter into prepared pan(s), spreading evenly. Tap the pan gently on the counter to release air bubbles.
- Bake for 60-70 minutes for bundt pan, or 50-60 minutes for loaf pans, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely before glazing.
- For the glaze, place chopped chocolate in a heatproof bowl. Heat cream, butter, corn syrup, and salt in a small saucepan until just beginning to simmer.
- Pour hot cream mixture over chocolate and let sit for 2 minutes, then whisk until smooth and glossy. Let cool for 10 minutes before pouring over cake.
Double Chocolate Pound Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Grease and flour bundt pan or two loaf pans thoroughly.
- In large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream softened butter with oil for 2 minutes. Gradually add sugar, beating 3-4 minutes until fluffy.
- Add eggs one at a time, then vanilla and melted chocolate, mixing well after each addition.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
- Fold in sour cream, then slowly stir in hot coffee until batter is smooth.
- Pour into prepared pan(s) and bake 60-70 minutes until toothpick comes out with few moist crumbs.
- Cool 15 minutes in pan, then turn out onto wire rack to cool completely.
- For glaze, heat cream, butter, corn syrup and salt until simmering. Pour over chopped chocolate.
- Let sit 2 minutes, whisk until smooth. Cool 10 minutes before glazing completely cooled cake.
Notes
Professional Tips for Success
The key to achieving bakery-quality results lies in attention to detail. Room temperature ingredients are crucial for proper mixing and even baking. If you forget to take eggs and dairy out ahead of time, place eggs in warm water for 10 minutes and microwave buttermilk and sour cream for 20-30 seconds.
When melting chocolate for the batter, use a double boiler or microwave in 30-second intervals, stirring between each interval. The chocolate should be completely smooth and not hot to the touch when added to the batter. Hot chocolate can scramble the eggs and create an undesirable texture.
Don’t overmix once you add the flour mixture. Overmixing develops gluten, resulting in a tough, chewy cake instead of the tender crumb we’re after. Mix just until the ingredients are combined and no flour streaks remain visible.
Storage and Serving Suggestions
This double chocolate pound cake actually improves with time. Wrap the unglazed cake tightly in plastic wrap and store at room temperature for up to one week. The flavors meld and intensify, while the texture becomes even more moist. Once glazed, store covered at room temperature for up to five days.
For special occasions, serve slices with vanilla ice cream, fresh berries, or a dollop of whipped cream. The cake also pairs beautifully with coffee, red wine, or a glass of cold milk. During holidays, dust with powdered sugar or add seasonal decorations to make it festive.
Nutritional Benefits and Variations
While this is certainly an indulgent dessert, dark chocolate provides antioxidants and minerals like iron and magnesium. The buttermilk and sour cream contribute protein and probiotics, while eggs provide high-quality protein and essential nutrients.
For variations, try adding espresso powder for a mocha flavor, or fold in chocolate chips for extra chocolate chunks. You can also make mini versions using a mini bundt pan for individual servings, adjusting the baking time to 25-30 minutes.
This double chocolate pound cake represents the perfect marriage of traditional baking techniques with modern flavor preferences. Whether you’re celebrating a special occasion or simply indulging in a chocolate craving, this recipe delivers consistent, professional-quality results that will have everyone asking for the recipe.
