Double Chocolate Pound Cake

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Servings: 6 Difficulty: Intermediate
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Rich, dense, and intensely chocolatey cake with a tender crumb
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This Double Chocolate Pound Cake is a decadent treat that satisfies any serious chocolate craving. Unlike lighter sponge cakes, this recipe delivers a dense, moist texture with deep cocoa flavors from both melted unsweetened chocolate and chocolate chips. The combination of brown and granulated sugars adds a subtle caramel note, while buttermilk ensures the crumb remains tender despite the richness. It’s perfect for afternoon tea, holiday gatherings, or simply as an indulgent dessert on a rainy day. The cake stores well, making it a great make-ahead option that actually improves in flavor overnight.

Double Chocolate Pound Cake recipe image
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Double Chocolate Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 186.3

Description

This Double Chocolate Pound Cake is a decadent treat that satisfies any serious chocolate craving. Unlike lighter sponge cakes, this recipe delivers a dense, moist texture with deep cocoa flavors from both melted unsweetened chocolate and chocolate chips. The combination of brown and granulated sugars adds a subtle caramel note, while buttermilk ensures the crumb remains tender despite the richness. It&# 226;ÂÂs perfect for afternoon tea, holiday gatherings, or simply as an indulgent dessert on a rainy day. The cake stores well, making it a great make-ahead option that actually improves in flavor overnight.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC). Grease and flour a 10-inch tube pan lightly to prevent sticking.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth, pale, and well-blended.
  3. Add the melted unsweetened chocolate to the butter mixture and beat until combined. Then add the eggs one at a time, beating thoroughly after each addition until the batter is fluffy.
  4. In a separate bowl, whisk together the cake flour and baking soda. Gradually add this dry mixture to the creamed chocolate mixture, mixing on low speed just until incorporated.
  5. Pour in the buttermilk and vanilla extract. Mix until the batter is smooth and uniform.
  6. Toss the chocolate chips with 2 tablespoons of all-purpose flour to prevent them from sinking. Gently fold the coated chips into the batter.
  7. Pour the batter into the prepared tube pan. Smooth the top with a spatula.
  8. Bake for 40 to 50 minutes, or until a wooden cake tester inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
  10. Slice and serve with fresh strawberries and a dollop of whipped cream if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 186.3kcal
% Daily Value *
Total Fat 20.7g32%
Saturated Fat 6.6g33%
Cholesterol 0.0mg0%
Sodium 307.5mg13%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cake, pound cake, baking, dessert, rich, moist, chocolate chips, buttermilk, indulgent, homemade, comfort food, special occasion, easy baking, classic recipe, tea time, vegetarian, make ahead, chocolate lover, dessert recipe
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