Chocolate Pound Cake is a rich and indulgent dessert that combines the perfect balance of chocolate and cream cheese. Whether enjoyed by itself or served with a scoop of vanilla ice cream, it is guaranteed to satisfy your sweet cravings. This recipe is especially delightful because the chocolate crumbs simply melt in your mouth, giving the cake a velvety texture. If you're a chocolate lover, you'll also enjoy my recipe for Chocolate Bundt Cake with Cream Cheese Filling!
To achieve the best results, make sure all the ingredients for this chocolate pound cake are at room temperature. This will make mixing easier and help create a perfect crumb. Adding cream cheese to the batter adds a wonderful tenderness and moistness to the cake. The higher fat content in cream cheese results in a dense yet soft crumb, giving the cake a luxurious and rich taste.
Cake flour is recommended for this recipe as it has a lower protein content compared to all-purpose flour. Cake flour is made from soft wheat and has a fine texture. It absorbs more moisture, resulting in a stable structure and even rising of the cake. Look for high-quality Dutch-processed cocoa, as it is less acidic and will give the cake a darker color and less bitter flavor. If you want a richer and moister cake, using Dutch-processed cocoa is a must.
To prepare a bundt pan, there are several options. Choose the method that works best for you.
To test if the pound cake is done baking, insert a toothpick around the 55-minute mark. If it comes out with a few crumbs, the cake is done. Any wet batter on the toothpick means it needs more baking time. If the top of the cake is already browned but it needs more baking, cover it gently with a foil tent to prevent further browning.
Chocolate Pound Cake can be served warm, at room temperature, or cold. It is delicious on its own, but you can also jazz it up with various toppings and accompaniments.
To store the pound cake, wrap it tightly with plastic wrap and keep it at room temperature for up to 3 days. This will help maintain its texture and flavor. Alternatively, you can store it in the refrigerator for up to five days. If you want to freeze the cake, double-wrap it with plastic wrap and then cover it with aluminum foil. It will stay fresh in the freezer for up to 3 months. Thaw the cake overnight in the refrigerator before serving.
Please note that this recipe has been tested and updated as of September 2023.