Chocolate Pound Cake

Chocolate pound cake

Ever wonder what pound cake means? It actually refers to the weight of each ingredient used. The original pound cake was made with a pound of flour, a pound of butter, a pound of egg, and of course a pound of sugar. Interesting, huh? Here, I obviously have to scale down the ingredients to get a loaf of chocolate pound cake.

This chocolate pound cake is rich in chocolate flavor and more moist compared to regular pound cake. By adding melted chocolate in the batter, the cake needs no additional glazing on top to counteract any dryness.

Chocolate pound cake

Pound cake is one of the easiest baked goods to make. During my baking school, it was one of the first lessons among other easy recipes like cookies and muffins. They all basically use the same rule where we should never overmix the batter after flour is added.

Why “no” overmixing?

There is gluten (protein formation) in wheat flour. When we combine it with liquid, the gluten starts to activate. The more we mix, the more gluten strands will develop. Too much gluten development will then result in a more dense, chewy texture, which we do not want in a cake, muffin, or cookie.

So we always want to mix cake batter as little as possible, just until it is uniform with little to no streaks of flour remaining. Just remember, gluten development is mainly needed for bread where we want to really knead and mix the dough to get a chewy texture.

Chocolate pound cake

Chocolate Pound Cake
Course Breakfast, Snack
Servings 1 loaf (2.75″ x 6.5″ x 2.25″ deep pan)


  • 100 g unsalted butter room temperature
  • 100 g granulated sugar
  • 100 g egg (from 2 medium-size eggs) room temperature
  • 80 g cake flour sifted
  • 12 g natural cocoa powder sifted
  • 2 g (½ tsp) baking powder sifted
  • 0.75 g (⅛ tsp) table salt
  • 30 ml milk
  • 4 g instant coffee
  • 28 g chocolate
  • icing sugar for dusting optional


  • Heat milk, instant coffee, and chocolate until fully melted and stir to combine. Set aside to cool.
  • Using a hand mixer or simply a hand-whisk, cream the butter for 1 minute until fully-softened. Beat in sugar until fluffy and lightened in color. Frequently scrape the sides and bottom of the bowl with a silicone spatula for even mix.
  • Lightly beat the eggs in a separate bowl. Then add into the butter mixture in 3 additions. Mix just until combined after every addition.
  • Add all of the dry ingredients. Make sure to sieve the flour, baking powder, and cocoa powder beforehand as they tend to clump. Mix until 90% combined.
  • Add the melted chocolate. Mix just until combined.
  • Transfer into a loaf pan that has been fully coated with butter. This will help unmold the cake easily.
  • Spread up the batter to both ends of the pan. Pipe a line of softened butter along the center (lengthwise). These steps are optional, but they will help create an evenly-centered crack.
    pipe butter across the center
  • Bake in a preheated oven at 340°F (170°C) for 40 minutes or until a toothpick inserted in the center comes out clean.
  • Run a spatula between the cake and the pan. Unmold the cake immediately after baking to prevent shrinking. Let cool on the cooling rack. With a sifter, garnish the top with icing sugar before slicing (optional).