When it comes to baking, few treats can match the indulgence and sheer delight of a chocolate cake. If you’ve been on the hunt for a recipe that delivers both richness and moistness, then the Double Chocolate Pound Cake is a recipe you’ll want to bookmark. Combining the deep flavor of cocoa with the irresistible richness of chocolate chips, this cake is everything you want in a dessert. Whether you’re preparing for a special occasion or simply satisfying your sweet tooth, this cake is sure to become a favorite.
In this article, we’ll break down the recipe for making the best Double Chocolate Pound Cake. We’ll discuss the ingredients, step-by-step instructions, and tips for perfecting this classic dessert. Plus, we’ll walk you through making a luscious chocolate glaze that takes this cake to a whole new level.
Why This Double Chocolate Pound Cake is Perfect
A Double Chocolate Pound Cake isn’t just a dessert—it’s a decadent experience. Here’s why this cake stands out:
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Double the Chocolate: The cake combines unsweetened cocoa powder and mini chocolate chips for a double dose of chocolatey goodness.
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Moist & Tender: The secret to its moistness lies in the buttermilk, which gives the cake a tender crumb that melts in your mouth.
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Perfect for Any Occasion: Whether it’s a birthday, family gathering, or just an afternoon treat, this cake fits any occasion. It’s simple to make, yet elegant enough for special events.
Ingredients for the Cake
Before you get started, ensure you have these ingredients ready:
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2 ½ cups all-purpose flour (302g)
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1 teaspoon baking powder (4g)
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½ teaspoon baking soda (2g)
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½ teaspoon salt (3g)
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¾ cup unsweetened cocoa powder (63g), sifted
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2 sticks plus 2 tablespoons unsalted butter, softened (240g)
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2 cups sugar (400g)
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4 large eggs, room temperature
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1 cup mini chocolate chips (optional) (176g)
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1 ¼ cups buttermilk, room temperature (293g)
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2 teaspoons vanilla extract (8g)
For the Chocolate Glaze:
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¾ cup mini semi-sweet chocolate chips (132g)
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3 tablespoons butter (43g)
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1 tablespoon light corn syrup (12g)
Step-by-Step Instructions
1. Preheat & Prepare the Pan
Start by preheating your oven to 325°F (163°C). Position the oven rack to the lower third of the oven for even heat distribution. Grease and flour a 12-cup bundt pan to ensure that your cake doesn’t stick during baking.
2. Prepare the Dry Ingredients
In a medium-sized bowl, combine the following dry ingredients:
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Cocoa powder (sifted)
Whisk the ingredients together until well-blended and set the bowl aside.
3. Cream the Butter and Sugar
In the bowl of your stand mixer, beat the softened butter on medium speed until it becomes creamy and smooth. Gradually add the sugar and continue mixing for about 3-5 minutes. The mixture should become light and fluffy, so make sure to scrape down the sides of the bowl periodically to ensure even mixing.
4. Add the Eggs
Next, add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated into the batter, helping the cake rise evenly. Make sure the yellow of each yolk is fully combined before adding the next egg.
5. Incorporate the Buttermilk and Vanilla
Add the vanilla extract to the buttermilk and mix well. The buttermilk adds moisture and contributes to the cake’s tender texture.
6. Mix Wet and Dry Ingredients
Now, add the dry ingredients alternately with the buttermilk mixture. Start and end with the dry ingredients (3 additions of dry, 2 of wet). After each addition, mix just until incorporated—be careful not to overmix. This helps prevent a dense cake.
7. Add Chocolate Chips
Once the batter is fully combined, fold in the mini chocolate chips. This adds extra bursts of chocolate flavor throughout the cake.
8. Bake the Cake
Pour the batter into the prepared bundt pan, ensuring it is evenly spread. Bake the cake for about 50-55 minutes. Start checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Remember, bundt cakes can sometimes bake faster in dark-colored pans, so keep an eye on it.
Allow the cake to cool in the pan on a wire rack for about 10 minutes before turning it out onto the rack to cool completely.
How to Make the Chocolate Glaze
No cake is complete without the perfect finishing touch, and for this Double Chocolate Pound Cake, that’s the chocolate glaze. This decadent topping is what elevates the cake from delicious to absolutely irresistible. Best of all, it’s super easy to make. You’ll need just three ingredients for this glaze.
Ingredients for the Chocolate Glaze:
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¾ cup mini semi-sweet chocolate chips (132g)
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3 tablespoons butter (43g)
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1 tablespoon light corn syrup (12g)
Instructions for the Glaze:
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Melt the Ingredients: Start by microwaving the butter, chocolate chips, and corn syrup together. Heat them in 20-second intervals, stirring after each interval. Keep microwaving and stirring until the mixture is completely smooth and glossy—this should only take about a minute or so.
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Drizzle Over the Cake: Once the glaze is ready, drizzle it over the cooled cake. You can use a spoon or, for a more controlled drizzle, pour the glaze into a disposable piping bag and snip off the tip. This gives you more control over the thickness of the drizzle and ensures the glaze falls just where you want it.
Once the glaze sets, it will harden slightly, creating a shiny, smooth finish that pairs perfectly with the moist, tender cake beneath.
Tips for Perfecting Your Double Chocolate Pound Cake
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Room Temperature Ingredients: Always use butter, eggs, and buttermilk at room temperature. This allows them to mix more easily, ensuring a smoother batter and better texture in the finished cake.
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Don’t Overmix the Batter: Overmixing the batter after adding the flour can result in a dense, heavy cake. Mix only until the ingredients are just incorporated.
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Baking Time Variations: Different bundt pans can affect baking times. If your pan has a light interior, it may require a slightly longer bake time. Conversely, a dark-colored pan may bake more quickly, so keep a close eye on the cake during the last 10 minutes of baking.
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Sift the Cocoa Powder: Cocoa powder can clump, so be sure to sift it before adding it to the dry ingredients. This ensures the cake remains smooth and uniform in texture.
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Add More Chocolate Chips: If you love chocolate, feel free to increase the amount of mini chocolate chips in the cake for an even more indulgent treat. You can also fold in chopped dark or milk chocolate for an extra layer of richness.
More Delicious Chocolate Cakes to Try
If you love Double Chocolate Pound Cake, you’ll want to explore more of these irresistible chocolate cake recipes. Each one has its unique twist but stays true to the rich, decadent flavor that chocolate lovers crave. These cakes will keep you coming back for more, whether you’re hosting a party or simply indulging in a treat at home.
1. Classic Chocolate Cake
This is the go-to recipe for any occasion. The classic chocolate cake is incredibly moist, with a deep chocolate flavor. It’s a versatile recipe that pairs wonderfully with any frosting or filling. Whether you’re looking for a quick dessert or an elegant centerpiece, this recipe is a must-try.
2. Chocolate Sour Cream Cake
The addition of sour cream in this cake results in an even denser texture and a slightly tangy flavor that beautifully balances the sweetness of the chocolate. This cake is perfect for those who prefer a slightly richer, more indulgent dessert.
3. Chocolate Whipping Cream Pound Cake
Similar to the Double Chocolate Pound Cake, this version adds whipping cream for extra richness. The cream gives the cake a light, velvety texture, and the chocolate flavor is enhanced with a decadent chocolate glaze. It’s a lighter take, but just as decadent.
4. Chocolate Truffle Cake
If you’re looking for something a bit fancier, the Chocolate Truffle Cake is the perfect choice. Made with chocolate ganache and a dense cake base, this cake is the epitome of indulgence. It’s rich, velvety, and perfect for special occasions.
5. Brownie Cake
For a dense, fudgy experience, try a Brownie Cake. It’s like having a brownie in the form of a cake. Loaded with chocolate, it’s perfect for those who want an ultra-rich, chocolaty dessert.
6. Black Forest Cake
A classic cake that combines chocolate with the sweetness of cherries. The Black Forest Cake is layered with whipped cream and topped with chocolate shavings. This cake is a celebration in every bite.
7. Devil’s Food Cake
This ultra-chocolatey cake is known for its moist texture and intense chocolate flavor. Paired with a rich buttercream or cream cheese frosting, it’s a surefire way to satisfy any chocolate craving.
FAQs on Double Chocolate Pound Cake
What Makes This Double Chocolate Pound Cake So Good?
This cake is beloved for its rich, deep chocolate flavor, achieved through both cocoa powder and mini chocolate chips. The addition of buttermilk gives it a light, tender texture, while the chocolate glaze brings everything together, making every bite a decadent treat.
Why are Mini Chocolate Chips Best to Use in Cakes?
Mini chocolate chips are ideal for cakes because they’re small enough to distribute evenly throughout the batter. Larger chips may sink to the bottom or not melt uniformly, which can disrupt the cake’s texture. Mini chips ensure that each bite is filled with little pockets of chocolate goodness.
Does This Cake Need Refrigeration?
This Double Chocolate Pound Cake doesn’t require refrigeration. It can be kept in an airtight container at room temperature for up to 3 days. However, if you want to store it for a longer period, refrigeration will help keep it fresh for up to a week. Just be sure to bring it back to room temperature before serving for the best flavor and texture.
Can This Cake Be Frozen?
Yes! If you want to prepare it in advance, Double Chocolate Pound Cake freezes beautifully. Simply wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it, allow it to thaw at room temperature for several hours, or overnight, before serving.
Final Thoughts on Double Chocolate Pound Cake
The Double Chocolate Pound Cake is a tried-and-true classic, and with the addition of the rich chocolate glaze, it’s a treat that everyone will love. Whether you’re an experienced baker or a beginner, this cake recipe is easy to follow and results in a spectacular dessert every time. The combination of cocoa, chocolate chips, and buttermilk ensures a moist and flavorful cake that’s perfect for any occasion.
Remember, the key to making the best Double Chocolate Pound Cake is in the details—use room temperature ingredients, don’t overmix, and enjoy the process. Once you take that first bite, you’ll be hooked.
So why wait? Grab your ingredients and get ready to bake the most delicious cake you’ve ever had!
Sweet and Delicious Double Chocolate Pound Cake Recipe
Ingredients
Method
- Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and sifted cocoa powder.
- In the bowl of your mixer, beat the softened butter on medium speed until smooth. Gradually add sugar and beat for 3-5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix the vanilla extract into the buttermilk.
- Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just incorporated.
- Gently fold in the mini chocolate chips.
- Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- For the glaze: Microwave butter, chocolate chips, and corn syrup in 20-second intervals, stirring between each, until smooth.
- Drizzle the glaze over the cooled cake and allow it to set before serving.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, you can use 2 tablespoons of vinegar or lemon juice mixed with milk to make 1 ¼ cups.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: You can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil.
Nutritional Facts (per serving):
- Calories: 375 kcal
- Carbohydrates: 50g
- Fat: 18g
- Protein: 4g
- Sugar: 34g
- Fiber: 3g