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chocolate pound cake topped with shiny chocolate glaze, sliced to show its rich and moist interior

Homemade Chocolate Pound Recipe

This decadent chocolate pound cake, made with Dutch-process cocoa and topped with a silky glaze, is a timeless dessert that's perfect for any celebration.
4 from 3 votes
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12
Calories: 540kcal
Cost: 18

Equipment

  • 10-inch Bundt pan ( (nonstick or greased))
  • tand or hand mixe
  • Sifter or fine mesh strainer for dry ingredients
  • Measuring cups and spoons
  • Cooling rack
  • Silicone spatula or scraper

Ingredients

For the Cake:

  • 3 cups all-purpose flour - sifted
  • ¾ cup Dutch-process cocoa - premium quality
  • 1½ cups unsalted butter - softened
  • 3 cups granulated sugar
  • 6 large eggs - room temperature
  • 1 cup whole milk - room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon espresso powder - optional, for depth

For the Glaze:

  • 1 cup heavy cream
  • 8 oz dark chocolate - chopped, 60% cocoa or higher
  • ¼ cup unsalted butter
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract

Instructions 

Step 1: Preparation (10 Minutes)

  • Preheat your oven to 325°F and grease a 10-inch Bundt pan generously.
  • Sift together the flour, cocoa powder, baking powder, and salt into a large bowl.
  • Bring butter, eggs, and milk to room temperature for easier mixing.

Step 2: Making the Batter (15 Minutes)

  • Cream butter and sugar on medium speed until light and fluffy (about 4–5 minutes).
  • Add eggs one at a time, beating well after each addition.
  • Reduce mixer speed and alternate adding the dry ingredients and milk, starting and ending with dry. Mix just until incorporated.
  • Fold in vanilla extract (and espresso powder, if using) for a flavor boost.

Step 3: Baking (60 Minutes)

  • Pour the batter into the prepared Bundt pan, smoothing the top evenly.
  • Tap the pan gently on the counter to remove any air bubbles.
  • Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.

Step 4: Glazing (10 Minutes)

  • Heat the heavy cream until it just starts to simmer (do not boil).
  • Pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes.
  • Stir until smooth, then whisk in the butter, corn syrup, and vanilla extract.
  • Once the cake has cooled completely, pour the glaze evenly over the top, letting it drip naturally.

Nutrition

Serving: 150g | Calories: 540kcal (27%) | Carbohydrates: 70g (23%) | Protein: 7g (14%) | Fat: 29g (45%) | Saturated Fat: 17g (106%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 135mg (45%) | Sodium: 180mg (8%) | Potassium: 220mg (6%) | Fiber: 3g (13%) | Sugar: 52g (58%) | Vitamin A: 820IU (16%) | Calcium: 65mg (7%) | Iron: 1mg (6%)