Introduction

This glossy chocolate pound cake is a decadent treat with a rich, moist crumb and a silky chocolate glaze that adds an irresistible shine. Perfect for special occasions or whenever you crave a classic chocolate dessert with a luxurious finish.

Glossy Chocolate Pound Cake Recipe - Recipe Image

Ingredients

1 1/2 cups unsalted butter (softened)
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup semi-sweet chocolate chips (for glaze)
1/2 cup heavy cream (for glaze)
1 tablespoon unsalted butter (for glaze)
1 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan to prepare for the batter.
Step 2: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined to avoid overmixing.
Step 6: Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
Step 7: Bake for 60–70 minutes in a bundt pan, or 50–60 minutes if using a loaf pan. Insert a toothpick in the center; it should come out clean when done.
Step 8: Let the cake cool in the pan for about 15 minutes before removing it carefully and transferring to a wire rack to cool completely.
Step 9: For the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Step 10: Remove from heat and add the chocolate chips, butter, and vanilla extract. Let it sit for one minute, then stir until smooth and glossy.
Step 11: Place the cooled cake on a serving plate and drizzle the chocolate glaze over the top, letting it drip down the sides.
Step 12: Allow the glaze to set for 15–20 minutes before slicing and serving.

Tips & Variations

Use high-quality cocoa powder and chocolate chips for a deeper chocolate flavor.
Substitute almond milk mixed with a teaspoon of lemon juice for buttermilk if needed.
For a nutty twist, sprinkle chopped toasted nuts over the glaze while it’s still wet.
Avoid overmixing the batter to keep the cake tender and moist.
If you don’t have a bundt pan, a standard loaf pan works perfectly.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. Keep it in an airtight container to maintain moisture. Reheat slices gently in the microwave for about 10-15 seconds to warm before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend suitable for cakes. Be sure to check your cocoa powder is also gluten-free.

How can I tell when the cake is done baking?

The best way is to insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.

Glossy Chocolate Pound Cake Recipe

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4.8 from 142 reviews

This Glossy Chocolate Pound Cake is a rich and moist dessert featuring a tender, cocoa-infused cake base topped with a luscious, shiny chocolate glaze. Perfect for chocolate lovers, this classic pound cake combines the density of a traditional pound cake with the indulgent flavor of chocolate, finished with an irresistible glossy chocolate coating.

Author: zara
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 20-30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chocolate Pound Cake:

1 1/2 cups unsalted butter (softened)
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk

For the Glossy Chocolate Glaze:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan to ensure the cake releases easily after baking.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to incorporate air into the batter for a tender crumb.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract until fully combined, ensuring a smooth batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agents and cocoa throughout the flour.
Mix Batter: Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined to avoid overworking the batter and toughening the cake.
Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula to create an even surface. Bake in the preheated oven for 60–70 minutes if using a bundt pan, or 50–60 minutes if using a loaf pan, until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan for about 15 minutes to set. Then, carefully remove it from the pan and transfer to a wire rack to cool completely, which helps the texture firm up and prevents the glaze from melting.
Prepare Chocolate Glaze: In a small saucepan over medium heat, heat the heavy cream until it just starts to simmer. Remove from heat and add the semi-sweet chocolate chips, unsalted butter, and vanilla extract. Let the mixture sit for a minute to melt the chocolate, then stir until smooth and glossy.
Glaze the Cake: Once the cake is fully cooled, place it on a serving plate and drizzle the warm chocolate glaze evenly over the top, allowing it to drip down the sides for an elegant finish.
Set the Glaze: Allow the glaze to set at room temperature for 15–20 minutes before slicing to ensure a shiny, firm finish on the cake.

Notes

Ensure the cake is completely cooled before glazing to prevent the glaze from melting or sliding off.
You can use a bundt pan or loaf pan; adjust baking time accordingly.
For a richer flavor, you can substitute buttermilk with sour cream.
To soften butter quickly, leave it at room temperature for about an hour before baking.
Store the glazed cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Chocolate Pound Cake, Chocolate Cake, Glossy Chocolate Glaze, Moist Chocolate Cake, Chocolate Dessert