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A rich chocolate bundt cake sitting on a decorative white plate, with one slice cut out to show its moist and airy texture.

Decadent Double Chocolate Pound Cake

A rich, dense, and deeply chocolatey pound cake, perfect for any occasion. This recipe features a moist crumb and an intense chocolate flavor that will satisfy any sweet tooth.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Baked Goods, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Pound Cake
  • 1 cup unsalted butter 2 sticks, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder Dutch-processed recommended
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sour cream room temperature
  • 4 oz semi-sweet chocolate chips melted and slightly cooled
For the Chocolate Glaze
  • 1 1/2 cups powdered sugar sifted
  • 3 tbsp unsweetened cocoa powder
  • 3-4 tbsp milk
  • 1/2 tsp vanilla extract
  • pinch salt

Equipment

  • 10-cup Bundt pan
  • Electric mixer (stand or hand-held)
  • Large mixing bowls
  • Small saucepan or microwave-safe bowl
  • Whisk
  • Rubber Spatula
  • Wire Rack
  • Measuring cups and spoons

Method
 

Prepare the Cake Batter
  1. Preheat your oven to 325°F (160°C). Thoroughly grease and flour a 10-cup Bundt pan, ensuring all nooks and crannies are coated to prevent sticking.
  2. Melt the 4 oz of semi-sweet chocolate chips. You can do this in a small saucepan over low heat, stirring constantly, or in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Set aside to cool slightly.
  3. In a medium bowl, whisk together the all-purpose flour, 3/4 cup unsweetened cocoa powder, baking powder, and 1/2 teaspoon salt. Set aside.
  4. In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 5-7 minutes. Scrape down the sides of the bowl as needed.
  5. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
  6. Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined; be careful not to overmix.
  7. Gently fold in the slightly cooled melted chocolate using a rubber spatula until it is just incorporated into the batter.
Bake the Cake
  1. Pour the cake batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
  2. Bake for 65-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs attached, but not wet batter. Baking times may vary, so check early.
  3. Once baked, remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 10-15 minutes. This allows the cake to firm up before removal.
  4. Carefully invert the cake onto the wire rack to cool completely. Do not glaze the cake until it is fully cooled, otherwise the glaze will melt.
Make the Glaze and Finish
  1. While the cake cools, prepare the chocolate glaze. In a small bowl, whisk together the sifted powdered sugar, 3 tablespoons unsweetened cocoa powder, 3 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. If the glaze is too thick, add more milk, 1 teaspoon at a time, until it reaches a drizzling consistency.
  2. Once the cake is completely cool, place the wire rack with the cake over a piece of parchment paper or foil (to catch drips). Drizzle the chocolate glaze evenly over the top of the cake, allowing it to cascade down the sides.
  3. Allow the glaze to set for about 15-20 minutes before slicing and serving. Enjoy your rich and decadent Double Chocolate Pound Cake!

Notes

For an extra moist cake, ensure all cold ingredients (butter, eggs, sour cream) are at room temperature before mixing. This helps them emulsify better with the other ingredients, leading to a smoother batter and finer crumb. This pound cake stores well at room temperature, covered, for up to 3 days, or refrigerated for up to a week. It can also be frozen, unsliced and unglazed, wrapped tightly in plastic wrap and then foil, for up to 2 months. Thaw at room temperature before glazing.