Double Chocolate Pound Cake: 9 Decadent Reasons This Dense, Buttery Classic Is Worth the Wait

This Double Chocolate Pound Cake is not a light, airy dessert — and thank goodness for that. This is a proper pound cake: rich with butter, deep cocoa flavor, tight crumb, and a thick chocolate glaze that seals the deal. It’s the kind of cake you slice thinly, savor slowly, and somehow keep thinking about the next day.

My favorite way to enjoy it? Let it sit overnight after glazing. The flavors settle, the texture becomes velvety, and the chocolate glaze turns fudgy and irresistible. If you love timeless, bakery-style cakes like this, don’t forget to subscribe to my email list — these are the recipes I guard like family secrets

Overview of Recipe Content

What Is Double Chocolate Pound Cake?

A classic butter-based pound cake enriched with Dutch-processed cocoa and finished with a rich chocolate glaze. Dense, moist, and intensely chocolatey.

Why You’ll Love This Recipe

• Deep chocolate flavor without bitterness
• Dense, buttery crumb
• Bakery-quality texture
• Perfect for slicing and serving
• Even better the next day

What Does It Taste Like?

Like a cross between a chocolate loaf cake and a brownie — rich, smooth, and luxurious without being overly sweet.

Ingredients

PIN IT

Chocolate Pound Cake Batter

• ¼ cup (25 g) unsweetened Dutch-processed cocoa powder
• ¼ cup (60 ml) boiling water
• 1½ cups (180 g) cake flour
• 1 teaspoon (4 g) baking powder
• ½ teaspoon (2 g) salt
• 1 cup (225 g) unsalted butter, room temperature
• 1¼ cups (250 g) granulated sugar
• 1½ teaspoons (6 g) pure vanilla extract
• 4 large eggs, room temperature
• 2 tablespoons milk, room temperature

Chocolate Glaze

• ¾ cup semi-sweet or dark chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Tools Needed

• Stand or hand mixer
• Loaf pan (9×5-inch)
• Mixing bowls
• Saucepan
• Wire rack

How to Make Double Chocolate Pound Cake

PIN IT

Step 1: Bloom the Cocoa

In a small bowl, whisk cocoa powder with boiling water until smooth. Set aside to cool slightly — this step deepens the chocolate flavor.

Step 2: Prepare the Pan

Preheat oven to 325°F (165°C). Grease and line a loaf pan with parchment paper.

Step 3: Mix Dry Ingredients

Whisk together cake flour, baking powder, and salt. Set aside.

Step 4: Cream Butter and Sugar

Beat butter and sugar on medium speed until pale and fluffy, about 4–5 minutes. This builds the cake’s structure.

Step 5: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each. Beat in vanilla extract.

Step 6: Combine

Mix in the cocoa mixture. Add dry ingredients in two additions, alternating with milk. Mix just until smooth.

Step 7: Bake

Pour batter into prepared pan and smooth the top. Bake 65–75 minutes, until a skewer comes out with a few moist crumbs.

Step 8: Cool

Cool in pan for 15 minutes, then transfer to a rack to cool completely.

How to Make the Chocolate Glaze

Step 1

Heat cream and butter until steaming (not boiling).

Step 2

Pour over chocolate chips and let sit 2 minutes. Stir until smooth, then add vanilla.

Step 3

Pour glaze over cooled cake. Let it set fully before slicing — overnight is best.

What to Serve with Double Chocolate Pound Cake

• Fresh berries
• Lightly sweetened whipped cream
• Espresso or black coffee

Pairs beautifully with:

• https://poulef.com/no-bake-german-chocolate-pie/

Pinterest inspiration: https://www.pinterest.com/poulefrecipe/

Tips for Making It Perfect

• Use Dutch-processed cocoa only
• Cream butter properly — don’t rush
• Bake low and slow
• Let glaze fully set before slicing

Storage Instructions

• Store covered at room temp 3 days
• Refrigerate up to 6 days
• Freeze slices up to 2 months

General Information

Pound cakes were originally made with equal parts butter, sugar, eggs, and flour. Modern versions like this keep the dense structure while layering in deeper flavors — especially chocolate.

Frequently Asked Questions

Can I use all-purpose flour?

Cake flour gives best texture, but AP flour works in a pinch.

Can I skip the glaze?

Yes — but it’s highly recommended

Why is my pound cake dense?

That’s intentional — this cake is meant to be rich and tight-crumbed.

Does it really taste better the next day?

Absolutely. Overnight resting makes a huge difference.

Conclusion

This Double Chocolate Pound Cake is rich, patient, and unapologetically indulgent. It’s the kind of cake you bake for people who appreciate real dessert — dense crumb, deep chocolate, and a glaze that finishes the job.

If you loved this, don’t miss my Death by Chocolate No-Bake Cheesecake Bars or No-Bake German Chocolate Pie next

Interactive Elements

Leave a review and rating below
Share your loaf on Pinterest or tag me — glossy glaze shots are my weakness!

Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	390
Fat	24g
Carbs	39g
Sugar	27g
Protein	5g
Sodium	220mg

Print