18 Decadent Chocolate Pound Cake Recipes Delicious

Venture into a world where chocolate isn’t just an ingredient but the star of the show with our ’18 Decadent Chocolate Pound Cake Recipes Delicious’. Perfect for home cooks across North America, this collection promises to satisfy your sweet tooth with every rich, moist bite. Whether you’re celebrating a special occasion or simply indulging in a chocolatey treat, these recipes are your ticket to dessert heaven. Keep reading to discover your next baking masterpiece!

Classic Chocolate Pound Cake

You’ll love this Classic Chocolate Pound Cake for its rich flavor and dense, moist texture. Perfect for any occasion, it’s a timeless dessert that never fails to impress.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Best served slightly warm, this cake boasts a deep chocolate flavor with a tender crumb. For an extra touch, dust with powdered sugar or drizzle with chocolate ganache.

Chocolate Marble Pound Cake

Outstanding for any occasion, this Chocolate Marble Pound Cake combines rich flavors with a stunning visual appeal. Perfect for bakers of all levels.

Ingredients

• For the batter:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 tsp vanilla extract
• For the chocolate swirl:
  • 1/4 cup cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 cup hot water

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Stir in vanilla.
6. For the chocolate swirl, mix cocoa powder, sugar, and hot water in a small bowl until smooth.
7. Pour half of the batter into the prepared pan. Drizzle half of the chocolate mixture over the batter. Repeat layers.
8. Use a knife to swirl the chocolate into the batter for a marbled effect.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Fluffy and moist, this cake boasts a perfect balance of vanilla and chocolate. Serve with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra treat.

Double Chocolate Pound Cake

Rich and decadent, this Double Chocolate Pound Cake is a chocolate lover’s dream. Perfect for any occasion, it’s moist, dense, and packed with chocolate flavor.

Ingredients

• For the cake:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 1/2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• For the glaze:
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. Alternately add flour mixture and sour cream to the butter mixture, starting and ending with flour mixture. Tip: Do not overmix to keep the cake tender.
5. Pour batter into prepared pan. Bake for 60-70 minutes or until a toothpick inserted comes out clean. Tip: Check at 60 minutes to avoid overbaking.
6. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
7. For the glaze, heat heavy cream until just boiling. Pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Tip: Use high-quality chocolate for a richer glaze.
8. Drizzle glaze over cooled cake. Let set before serving.

Silky glaze complements the dense, moist crumb of this cake. Serve with fresh berries for a contrast in flavors or enjoy a slice with a cup of coffee for a perfect afternoon treat.

Chocolate Chip Pound Cake

This Chocolate Chip Pound Cake is a dense, buttery delight packed with melty chocolate chips. Perfect for any occasion, it’s straightforward to make and irresistibly delicious.

Ingredients

• For the cake:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon vanilla extract
• 2 cups chocolate chips

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Stir in vanilla.
6. Fold in chocolate chips. Tip: Toss chocolate chips in a tablespoon of flour to prevent sinking.
7. Pour batter into prepared pan. Smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Tip: Check at 60 minutes to avoid overbaking.
9. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Enjoy this cake’s rich, buttery texture and bursts of chocolate in every bite. Serve warm with a scoop of vanilla ice cream for an extra treat.

Chocolate Sour Cream Pound Cake

Rich and moist, this chocolate sour cream pound cake is a decadent treat that’s surprisingly simple to make. Perfect for any occasion, it’s a crowd-pleaser that combines the deep flavor of cocoa with the tangy richness of sour cream.

Ingredients

• For the cake:
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/2 cup cocoa powder
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition. Tip: Ensure eggs are at room temperature for smoother incorporation.
4. Stir in vanilla extract and sour cream until combined.
5. In a separate bowl, sift together cocoa powder, flour, baking powder, and salt.
6. Gradually add dry ingredients to the wet mixture, mixing just until combined. Tip: Overmixing can lead to a dense cake.
7. Pour batter into prepared pan and smooth the top with a spatula.
8. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 1 hour.
9. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Moist and rich, this cake boasts a velvety texture with a deep chocolate flavor. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Chocolate Buttermilk Pound Cake

Melt-in-your-mouth Chocolate Buttermilk Pound Cake is a rich, moist dessert that’s perfect for any occasion. Its deep chocolate flavor and tender crumb make it a crowd-pleaser.

Ingredients

For the cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

This cake boasts a dense yet soft texture with a glossy crust. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Chocolate Almond Pound Cake

Moist, rich, and nutty, this chocolate almond pound cake is a decadent treat that’s surprisingly simple to make. Perfect for any occasion, it combines the deep flavor of cocoa with the crunch of almonds.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
• For the almond topping:
  • 1/2 cup sliced almonds
  • 2 tbsp granulated sugar

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
3. Beat in eggs one at a time, then stir in vanilla and sour cream.
4. In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined.
5. Pour batter into prepared pan. Smooth the top with a spatula.
6. Sprinkle sliced almonds and sugar evenly over the batter. Tip: Lightly toast the almonds beforehand for extra flavor.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety and dense, this cake boasts a moist crumb with a crisp almond topping. Serve warm with a scoop of vanilla ice cream for a delightful contrast.

Chocolate Orange Pound Cake

Satisfy your sweet tooth with this Chocolate Orange Pound Cake. It’s rich, moist, and bursting with citrus flavor. Perfect for any occasion.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1/4 cup orange zest
  • 1/2 cup cocoa powder
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp orange juice
  • 1 tbsp cocoa powder

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
3. Beat in eggs one at a time, then stir in vanilla.
4. In another bowl, whisk together flour, baking powder, salt, and cocoa powder.
5. Alternately add flour mixture and milk to the creamed mixture, starting and ending with flour. Fold in orange zest.
6. Pour batter into prepared pan. Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
7. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar, orange juice, and cocoa powder until smooth. Drizzle over cooled cake. Tip: For a thicker glaze, add more powdered sugar.

Unbelievably moist, this cake pairs the deep flavor of chocolate with the bright zest of orange. Serve with a scoop of vanilla ice cream for an extra treat.

Chocolate Peanut Butter Pound Cake

Baking a Chocolate Peanut Butter Pound Cake combines rich flavors with a dense, moist texture. This recipe is straightforward, ensuring a delicious outcome every time.

Ingredients

– For the cake:
– 1 cup unsalted butter, softened
– 1 cup creamy peanut butter
– 3 cups granulated sugar
– 5 large eggs
– 3 cups all-purpose flour
– 1/2 cup cocoa powder
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 cup whole milk
– 2 tsp vanilla extract

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter, peanut butter, and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Gradually add dry ingredients to the creamed mixture, alternating with milk. Start and end with dry ingredients.
6. Stir in vanilla extract until just combined.
7. Pour batter into prepared pan. Smooth the top with a spatula.
8. Bake for 1 hour 30 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Tip: Ensure all ingredients are at room temperature for a smoother batter.
Tip: Do not overmix the batter to keep the cake tender.
Tip: Check the cake at 1 hour 20 minutes to avoid overbaking.

The cake boasts a deep chocolate flavor with a peanut butter undertone, perfect with a dusting of powdered sugar. Serve slices with a scoop of vanilla ice cream for an indulgent treat.

Chocolate Coconut Pound Cake

Every baker needs a reliable chocolate coconut pound cake recipe in their arsenal. This one delivers rich flavor with minimal fuss.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup cocoa powder
  • 1 cup shredded coconut

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. In another bowl, whisk together flour, baking powder, salt, and cocoa powder.
5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
6. Fold in shredded coconut until just combined.
7. Pour batter into prepared pan. Smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

This cake boasts a moist crumb and deep chocolate flavor, with coconut adding subtle texture. Serve slices with a dollop of whipped cream for extra indulgence.

Chocolate Mint Pound Cake

Every baker needs a reliable chocolate mint pound cake recipe in their arsenal. This one delivers rich flavor with minimal fuss.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp mint extract
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1/2 cup cocoa powder
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp mint extract

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition. Tip: Ensure eggs are at room temperature for smoother incorporation.
4. Stir in vanilla and mint extracts.
5. In another bowl, whisk together flour, baking powder, salt, and cocoa powder.
6. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Tip: Do not overmix to avoid a tough cake.
7. Pour batter into prepared pan. Smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Tip: Check cake at 60 minutes to prevent overbaking.
9. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and mint extract until smooth. Drizzle over cooled cake.

Ultimate satisfaction comes from the moist, dense texture and the perfect balance of chocolate and mint. Serve with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Raspberry Pound Cake

Every baker needs a go-to dessert that’s both elegant and easy. This Chocolate Raspberry Pound Cake combines rich cocoa with tart raspberries for a perfect balance.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
• For the raspberry swirl:
  • 1 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan.
2. In a bowl, mash raspberries with sugar and lemon juice. Set aside.
3. Cream butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for even mixing.
4. Add eggs one at a time, then vanilla and sour cream.
5. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
6. Gradually mix dry ingredients into wet until just combined. Tip: Overmixing leads to a dense cake.
7. Pour half the batter into the pan. Spoon raspberry mixture over, then top with remaining batter. Swirl with a knife.
8. Bake for 60-70 minutes, until a toothpick comes out clean. Tip: Check at 60 minutes to avoid overbaking.
9. Cool in pan for 10 minutes, then transfer to a wire rack.

Zesty raspberries cut through the deep chocolate for a moist, flavorful cake. Serve warm with a scoop of vanilla ice cream for an indulgent treat.

Chocolate Banana Pound Cake

Deliciously moist and rich, this chocolate banana pound cake combines ripe bananas with deep cocoa flavors for a decadent treat. Perfect for breakfast or dessert, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

– For the cake:
– 1 cup mashed ripe bananas (about 2 medium bananas)
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup buttermilk

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla and mashed bananas.
4. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Alternately add dry ingredients and buttermilk to the banana mixture, starting and ending with dry ingredients.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Lusciously tender with a tight crumb, this cake boasts a perfect balance of banana sweetness and chocolate intensity. Serve slices warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Chocolate Espresso Pound Cake

Very few desserts combine the richness of chocolate with the boldness of espresso as perfectly as this pound cake. It’s a straightforward recipe that delivers deep flavors and a moist crumb.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup strong brewed espresso, cooled
  • 1/4 cup whole milk

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Gradually add dry ingredients to the butter mixture, alternating with espresso and milk, beginning and ending with dry ingredients.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Crumbly yet moist, this cake boasts a robust espresso flavor that complements the chocolate. Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.

Chocolate Zucchini Pound Cake

Zucchini isn’t just for savory dishes; it adds moisture and a subtle texture to this Chocolate Zucchini Pound Cake. Perfect for using up summer squash, this cake is a delicious twist on a classic.

Ingredients

– For the cake: 1.5 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup buttermilk, 1.5 cups grated zucchini.

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.3. In another bowl, beat butter and sugar until light and fluffy.4. Add eggs one at a time to the butter mixture, then stir in vanilla.5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.6. Fold in grated zucchini until just combined.7. Pour batter into prepared pan and smooth the top.8. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: Check at 50 minutes to avoid overbaking.9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For easier removal, line the pan with parchment paper.10. Serve slices with a dusting of powdered sugar or a dollop of whipped cream. Tip: For extra richness, drizzle with melted chocolate.Unbelievably moist, this cake balances deep chocolate flavor with the freshness of zucchini. Try it toasted with a smear of cream cheese for breakfast.

Chocolate Cherry Pound Cake

Whip up a decadent Chocolate Cherry Pound Cake that’s perfect for any occasion. This rich, moist cake combines the deep flavors of chocolate with the tartness of cherries for a delightful treat.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
• For the cherry mixture:
  • 1 cup cherries, pitted and halved
  • 1 tbsp granulated sugar

Instructions

1. Preheat oven to 350°F. Grease and flour a 9-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
3. Beat in eggs one at a time, then stir in vanilla.
4. In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Alternately add flour mixture and milk to the creamed mixture, beginning and ending with flour. Mix until just combined.
6. Toss cherries with sugar and gently fold into the batter. Tip: Coating cherries in sugar prevents them from sinking to the bottom.
7. Pour batter into prepared pan and smooth the top. Tip: Tap the pan on the counter to remove air bubbles.
8. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Outcome: This cake boasts a dense, buttery texture with bursts of juicy cherries. Serve with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent dessert.

Chocolate Hazelnut Pound Cake

Nothing beats the rich, nutty flavor of a Chocolate Hazelnut Pound Cake. Perfect for any occasion, this cake combines deep chocolate tones with the earthy crunch of hazelnuts.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 cup chopped hazelnuts
• For the glaze:
  • 1/2 cup heavy cream
  • 1 cup chocolate chips
  • 1/4 cup chopped hazelnuts

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Fold in hazelnuts.
6. Pour batter into prepared pan. Bake for 60 minutes or until a toothpick comes out clean.
7. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
8. For the glaze, heat heavy cream until simmering. Pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
9. Drizzle glaze over cooled cake. Sprinkle with chopped hazelnuts.

Decadently moist with a crisp crust, this cake is a chocolate lover’s dream. Serve with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Pumpkin Pound Cake

Baking this Chocolate Pumpkin Pound Cake combines the rich flavors of chocolate with the earthy sweetness of pumpkin, creating a moist and decadent dessert perfect for any season.

Ingredients

• For the cake:
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• 2 tsp vanilla extract
• 1 1/2 cups sugar
• 3/4 cup unsalted butter, softened
• 3 large eggs
• For the glaze:
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix pumpkin puree, buttermilk, and vanilla extract.
4. In a large bowl, beat sugar and butter until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
5. Add eggs one at a time, beating well after each addition.
6. Alternately add dry ingredients and pumpkin mixture to the butter mixture, beginning and ending with dry ingredients. Tip: Do not overmix to keep the cake tender.
7. Pour batter into prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Tip: Check at 60 minutes to avoid overbaking.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake.

Just out of the oven, this cake boasts a moist crumb with a perfect balance of chocolate and pumpkin flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Greatness awaits in every slice with these 18 decadent chocolate pound cake recipes! Perfect for any occasion, each recipe promises to deliver rich, moist, and utterly delicious results. We invite you to try them out, leave a comment sharing your favorite, and don’t forget to spread the love by pinning this article on Pinterest. Happy baking!

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