Moist Chocolate Pound Cake with Ganache : Rich, Classic & Easy

The Only Chocolate Pound Cake Recipe You’ll Ever Need

Hey there, friend! Isla here from BiteTide. Let’s talk about something serious for a second: chocolate cravings. You know the ones. They don’t whisper; they shout. They demand something rich, something decadent, something that feels like a warm, chocolatey hug from the inside out. A humble chocolate chip cookie just won’t cut it. You need a hero.

Well, consider this Moist Chocolate Pound Cake with Ganache your superhero in dessert form. This isn’t just any cake. This is the cake of your dreams—the one with a tight, tender crumb that’s impossibly moist, with a deep, resonant cocoa flavor that sings. And that silky, glossy ganache waterfalling over the top? That’s the edible equivalent of a mic drop.

The best part? It’s deceptively simple. I’m a firm believer that epic desserts shouldn’t require a degree in pastry arts or a kitchen full of fussy gadgets. This classic recipe is your new best friend for potlucks, birthdays, “I-made-it-through-Wednesday” celebrations, or just because. So, tie on your apron, grab your favorite mixing bowl, and let’s bake a cake that’s about to become a legend in your kitchen. Trust me, your future self (and anyone you share a slice with) will thank you.

The Cake That Built a Friendship

This cake recipe is a little piece of my history. I first discovered a scribbled version of it in my grandma’s old recipe box, tucked between her famous lemon bars and a clipping for “impossibly good meatloaf.” But the memory that truly cemented this cake in my heart involves my best friend, Sam, and a very, very rainy Tuesday.

We were in our early twenties, living in a tiny apartment with a kitchen the size of a postage stamp. Sam had just gotten some tough news, the kind that makes the whole world feel gray. The rain was hammering against the windows, and the mood was, frankly, soggy. I knew words weren’t going to cut it. So, I did what I always do when I don’t have the right thing to say: I baked.

I pulled out this recipe. We didn’t have a fancy stand mixer, so we took turns creaming the butter and sugar by hand, our shoulders aching from the effort, laughing at the sheer madness of it. The scent of cocoa and vanilla began to weave through the apartment, slowly pushing back the gloom. By the time we were pouring that glossy ganache over the warm cake, the rain had softened to a gentle patter, and the tears had been replaced by smiles. We ate thick, fudgy slices straight from the pan, and in that moment, everything felt manageable again. This cake is more than dessert; it’s a reminder that a little butter, sugar, and love can be the coziest shelter from any storm.

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Gathering Your Flavor Arsenal

Here’s your shopping list for chocolate heaven! A quick pro-tip before we start: using room-temperature ingredients is non-negotiable for a perfectly emulsified, smooth batter that bakes up evenly. Plan ahead and pull your butter, eggs, and milk out about an hour before you begin.

For the Chocolate Pound Cake:

• 2 cups (4 sticks) unsalted butter, softened: This is the foundation of our pound cake, giving it that legendary rich and tender texture. Chef’s Insight: If you only have salted butter, that’s okay! Just reduce the added salt in the recipe to ¼ teaspoon.
• 3 cups granulated sugar: Sweetens the deal and helps create a beautifully delicate crust. Don’t be shy—this is a celebration cake!
• 8 large eggs, at room temperature: They provide structure and richness. Adding them one at a time is key to a smooth, non-curdled batter.
• 2 teaspoons pure vanilla extract: The flavor enhancer that makes the chocolate taste even more chocolatey. Don’t skip it!
• 3 cups all-purpose flour: The structural backbone of our cake. Substitution Tip: For a slightly denser, nuttier flavor, you can swap 1 cup of all-purpose flour for 1 cup of whole wheat pastry flour.
• 1 cup unsweetened cocoa powder: The star of the show! Use a good-quality cocoa powder for the best flavor. I prefer Dutch-processed for its deeper, smoother chocolate profile, but natural unsweetened cocoa works perfectly here too.
• 2 teaspoons baking powder: Our leavening agent that gives the cake its lift and light texture.
• ½ teaspoon salt: Crucial for balancing the sweetness and making all the flavors pop.
• 1 cup whole milk, at room temperature: Adds moisture and helps bring the batter together. Substitution Tip: Buttermilk is a fantastic swap here for a subtle tang that complements the chocolate beautifully.

For the Silky Ganache Glaze:

• 1 cup heavy cream (or heavy whipping cream): The high fat content is what gives ganache its luxurious, silky-smooth texture.
• 2 cups semi-sweet chocolate chips: The higher the quality, the shinier and more delicious your ganache will be. You can also use chopped baking chocolate. Chef’s Insight: Want a darker, less sweet ganache? Use dark chocolate chips instead!
• 2 teaspoons vanilla extract (optional): A little splash adds a wonderful depth of flavor to the ganache.

Let’s Bake: Your Step-by-Step Guide to Chocolate Bliss

Ready to create some magic? Follow these steps, and you’ll be a pound cake pro in no time. I’ve packed this section with all my favorite little hacks to ensure your cake is pure perfection.

1. Preheat and Prep: Fire up your oven to 325°F (165°C). This is a lower temperature than many cakes, which is key for baking such a dense, large cake through without burning the outside. Now, generously grease every nook and cranny of a 10-inch Bundt pan or a 12-cup tube pan. I’m talking butter or baking spray, getting into all those fluted grooves! Chef’s Hack: After greasing, dust the pan with a tablespoon of cocoa powder instead of flour. It gives the outside a pure, uninterrupted chocolate color and prevents any white, floury patches.
2. Creaming is Key: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened butter and sugar together on medium-high speed for a full 3-5 minutes. You’re not just mixing them; you’re aerating the mixture until it becomes pale, fluffy, and wonderfully light. This step is the secret to a tender crumb, so don’t rush it!
3. Incorporate the Eggs: With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Let each egg fully incorporate into the batter before adding the next. This patience prevents the batter from breaking or curdling. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Whisking ensures the leavening and salt are evenly distributed, so you get a uniform rise and flavor in every single bite.
5. The Alternating Method: Here’s the classic technique for a smooth, well-mixed batter. With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture. Mix until just combined. Now, pour in half of the milk. Mix. Repeat with another third of the dry ingredients, the rest of the milk, and finally the last of the dry ingredients. Stop mixing as soon as the last streaks of flour disappear. Overmixing is the enemy of a tender pound cake!
6. Bake to Perfection: Carefully spoon the thick, luscious batter into your prepared pan. Smooth the top with a spatula. Place it in the center of your preheated oven and bake for 55 to 65 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out with a few moist crumbs clinging to it—not wet batter. Chef’s Hack: Avoid opening the oven door for at least the first 45 minutes of baking to prevent the cake from falling.
7. The Crucial Cool Down: Once baked, transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. No more, no less! This allows the cake to set and firm up just enough so it doesn’t break when you turn it out. After 15 minutes, place the wire rack on top of the cake pan and, with confidence (and maybe a little prayer to the cake gods), flip the whole thing over. Gently lift the pan away to reveal your beautiful cake. Let it cool completely before glazing.
8. Create the Ganache: While the cake cools, make your magic glaze. Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—you’ll see small bubbles forming around the edges. Do not let it boil vigorously. Immediately pour the hot cream over the chocolate chips, cover the bowl with a plate or lid, and let it sit untouched for 5 minutes. This gentle heat melts the chocolate perfectly. After 5 minutes, add the vanilla (if using) and whisk slowly until the mixture is smooth, glossy, and utterly divine.
9. The Grand Finale: Once your cake is completely cool, pour the slightly warm ganache over the top, encouraging it to drip beautifully down the sides. Let the ganache set for at least 30 minutes before slicing. The anticipation is part of the fun!

How to Serve This Masterpiece

Presentation is part of the joy! Place the fully glazed cake on a beautiful cake stand. For serving, I love using a serrated knife and a gentle sawing motion to get clean slices. This cake is sublime all on its own, but a little dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes it to another level of decadence. For a pop of color and freshness, a few raspberries or strawberries on the side are just perfect.

Ride Your Own Flavor Wave: Recipe Variations

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite twists:

• Mocha Magic: Whisk 1 tablespoon of instant espresso powder into the dry ingredients. The coffee doesn’t make it taste like coffee; it just makes it taste more like chocolate.
• Orange Zest Zing: Add the zest of one large orange to the butter and sugar during the creaming step. The bright, citrusy aroma paired with dark chocolate is a classic for a reason.
• Spicy Kick: Add ½ teaspoon of cayenne pepper to the dry ingredients for a “Mexican Hot Chocolate” version. The heat creeps up on you in the most delightful way.
• Nutty Crunch: Fold 1 cup of toasted chopped pecans or walnuts into the batter right before pouring it into the pan.
• Ganache Topper Bar: Before the ganache sets, sprinkle it with a little flaky sea salt, crushed peppermints, or even some colorful sprinkles for a festive touch.

Isla’s Chef’s Notes & Kitchen Confessions

This cake has been my ride-or-die for years, and it’s evolved with me. I’ve learned a few things along the way. First, I am the queen of forgetting to take the butter out. If you’re in a pinch, you can gently soften cold butter by grating it on a box grater! It works like a charm.

Secondly, this cake’s flavor actually improves overnight. The moisture distributes even more, making it insanely fudgy the next day. So, if you can bear to wait, bake it a day ahead. Just hold off on the ganache until you’re ready to serve.

And a true confession: I have, on more than one occasion, been so eager to eat this that I’ve poured the ganache on a slightly warm cake. The result? A delicious, melty, messier-looking cake that was devoured just as quickly. It’s all about the joy, not perfection. So don’t stress. This recipe is your friend.

Your Questions, Answered!

I’ve gotten thousands of comments and questions on my pound cake recipes over the years. Here are the answers to the most common ones.

Q: My cake is dense and dry. What happened?
A: The most common culprits are overmixing the batter after adding the flour (which develops too much gluten) or overbaking. Remember, mix until *just* combined, and pull it from the oven as soon as that toothpick has a few moist crumbs. Also, double-check that your baking powder is fresh!

Q: Why did my cake stick to the pan and break?
A> My heart breaks for you, I’ve been there! This usually means the pan wasn’t greased and “cocoa’d” thoroughly enough. Next time, be *generous* with the butter or spray, making sure to get into every single crevice. Also, don’t let the cake cool in the pan for more than 15-20 minutes, as it can start to steam and stick.

Q: Can I make this into loaves or cupcakes?
A> Absolutely! This batter divides beautifully between two standard 9×5-inch loaf pans. Reduce the baking time to 45-55 minutes. For cupcakes, fill lined cups 2/3 full and bake for 18-22 minutes. You’ll get about 24-30 cupcakes.

Q: My ganache is too runny/thick. How can I fix it?
A> Ganache is all about ratio. If it’s too runny, you likely need a bit more chocolate. Let it cool for 10 more minutes, then whisk in another ¼ cup of chocolate chips. If it’s too thick and gloppy, it needs more cream. Gently heat another tablespoon or two of cream and whisk it in until it reaches your desired pouring consistency.

Nutritional Information*

*Please note: These are estimated values generated from an online nutrition calculator. For precise dietary needs, please use your preferred calculator with the exact brands and quantities you use.

Per Slice (based on 20 slices): Calories: 400 | Fat: 26g | Saturated Fat: 16g | Carbohydrates: 38g | Fiber: 2g | Sugar: 24g | Protein: 5g | Sodium: 100mg

Prep: 20 mins | Bake: 1 hr | Cooling Time: 1 hr 30 mins | Yield: 20-24 glorious slices

This Moist Chocolate Pound Cake is pure chocolate heaven — tender, rich, and blanketed in glossy ganache that makes every slice irresistible. It’s the kind of dessert that turns any day into a celebration, whether you serve it with coffee, whipped cream, or fresh berries. Simple to make yet stunning to serve, this cake proves that homemade classics never go out of style.