Double Chocolate Pound Cake

If you've been searching for the perfect chocolate pound cake, this rich double chocolate pound cake is just the recipe that you've been waiting for!

It is so decadent and moist, and the luscious chocolate glaze takes it to another level!  

How to Make Double Chocolate Pound Cake

You can find the full, printable cake recipe further down in this post. Here is a quick rundown of our steps!

Preheat & Prepare the Pan: Preheat the oven as usual and lower your oven rack to the lower third of the oven. Grease and flour a 12 cup bundt pan.

• Dry Ingredients: In a medium sized bowl, add the flour, baking powder, baking soda, salt, and cocoa. Whisk and set aside.

• Butter and Sugar: In the bowl of your mixer, beat the butter on medium until creamy and smooth. Gradually add the sugar and mix at medium speed for three to five minutes. It will become light and fluffy! Scrape the sides of the bowl as needed.

• Eggs: Add eggs one at a time, mixing until the yellow of the yolk disappears.

• Buttermilk Mixture: Next, add the vanilla to the buttermilk.  (The buttermilk in this recipe is going to give the cake a wonderful tenderness.)

• Dry and Wet Ingredients: Add the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients. (This means 3 additions of dry, 2 of wet). Mix each addition just until incorporated. (Don't forget to scrape down the sides and bottom of the bowl with a spatula as needed.) Fold in the chocolate chips. 

• Time to bake! Pour the batter into your prepared pan and bake until a toothpick comes out clean. Pound cakes baked in bundt pans like this one usually take a good while to bake-- check at about 50 minutes. (Lighter pans may take a bit longer and so make sure to keep an eye on it!) 

We like to cool the baked cake while still in the pan on the cooling rack for about 10 minutes or so before turning it out.  

Recipe FAQs

How to make the Chocolate Glaze

We have dressed this double chocolate pound cake with a decadent chocolate glaze. With just three ingredients, it couldn't be easier to make!

In fact, it's just a matter of heating & combining the butter, mini chocolate chips, and light corn syrup in the microwave.

We drizzled the chocolate glaze over the cake by loading it into a disposable piping bag with the tip snipped away. I do this so that I have a little more control over the drip, but if you'd rather, you can drizzle it by the spoonful!

Here's a slice for you- Look at those little mini chip bits of goodness ;0) 

More Pound Cakes

I don't think I've ever met a pound cake that I didn't love (in fact, we have a whole collection of favorite pound cake recipes!) 

Whether you are celebrating a special occasion or just need a little something sweet with your cup of coffee, make sure to keep these recipes close by. A few favorites are our Classic Pound Cake Recipe, Lemon Pound Cake, Sour Cream Pound Cake, and Whipping Cream Pound Cake.

More Chocolate Cakes

If you love all things chocolate, don't miss these other DELICIOUS Chocolate Cake Recipes from our recipes section!: Classic Chocolate Cake, Devil's Food Cake, Chocolate Sour Cream Cake, Chocolate Whipping Cream Pound Cake, and more!

Thanks so much for stopping by today. We hope that you enjoy this recipe! Make sure to check out our full collection of hundreds of cake recipes as well as free cake decorating tutorials!

You'll find cake recipes from scratch, cake mix recipes, birthday cake design ideas, and more!

Double Chocolate Pound Cake

BY Melissa and Bebe

This decadent double chocolate pound cake tastes amazing and is so simple to make!

Course: Dessert

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Ingredients

For the Cake

• ▢ 2 ½ cups all purpose flour (302g)
• ▢ 1 teaspoon baking powder (4g)
• ▢ ½ teaspoon baking soda (2g)
• ▢ ½ teaspoon salt (3g)
• ▢ ¾ cup unsweetened cocoa powder (measure then sift) (63g)
• ▢ 2 sticks plus 2 Tablespoons unsalted butter, softened (240g) unsalted butter, softened
• ▢ 2 cups sugar (400g)
• ▢ 4 large eggs, room temperature (If you are in a hurry, place eggs in a bowl of warm water for five minutes.)
• ▢ 1 cup mini chocolate chips (optional) (176g)
• ▢ 1 ¼ cup buttermilk, room temperature - ** if you do not have buttermilk see note below (293g)
• ▢ 2 teaspoons vanilla extract (8g)

For Chocolate Glaze

• ▢ ¾ cup mini semi-sweet chocolate chips (132g)
• ▢ 3 Tablespoons butter (43g)
• ▢ 1 Tablespoon light corn syrup (12g)

Instructions

INSTRUCTIONS FOR THE CAKE

•  Position the oven rack to the lower 3rd of the oven.
• Preheat the oven to 325 degrees, grease and flour a 12 cup bundt pan
• In a medium sized bowl add the flour, baking powder, baking soda, salt and cocoa, whisk to blend and set aside.
• In the bowl of your mixer, beat the butter on medium speed until creamy and smooth. Gradually add sugar and beat on medium speed 3 to 5 minutes until light and fluffy, occasionally scraping the sides and bottom of the bowl.
• Add eggs one at time, mixing until the yellow of the yolk disappears.
• Add the vanilla to the buttermilk, set aside.
• Add the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients ( 3 additions of dry, 2 of wet). Mix each addition just until incorporated, scraping the sides and bottom of the bowl occasionally. Fold in the chocolate chips.
• Put the batter into the prepared pan. Bake until a toothpick pulls out clean or with just a few crumbs attached.
• Bake at 325 degrees for 50 to 55 minutes, check at 50 minutes. I used a bundt pan with a dark interior so the baking time was shorter. If your pan has a light interior the time may be longer so just keep an eye on it.
• Cool 10 minutes on a wire rack then turn out.

Instructions for the Chocolate Glaze

• Microwave for 20 seconds, stir, 20 seconds, stir, 5 seconds and stir until smooth

Notes

** No buttermilk? Here is a substitution: To a measuring cup add 2 Tablespoons vinegar or lemon juice. Add milk to the 1 ¼ mark. Stir. Wait five minutes before using.

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