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Dark Chocolate Pound Cake

My Favorite Pound Cake

Course Dessert
Cuisine American
Keyword cake
Servings 12


  • Cake Flour 3 cups
  • Sugar 3 cups
  • Dark Cocoa 2/3 cup
  • Baking Powder 1 teaspoon
  • Salt 1/4 teaspoon
  • Butter 1 1/2 cup soft
  • Eggs 5 large room temperature
  • Milk Whole 1 cup room temperature
  • Vanilla 1 teaspoon


  1. Prepare a bundt pan with butter and flour
  2. Cream butter and sugar
  3. Scrape down the side of your pan

  4. Add eggs one at a time until blended, then add vanilla
  5. Whisk flour, cocoa, baking power and salt
  6. Add flour mixture alternating with milk
  7. Scrape down the sides and blend well being sure to stop when blended

  8. Pour into your bundt pan
  9. Bake at 325 degrees for approximately
  10. 75 minutes
  11. Cool on a rack for 30 minutes before releasing it from the bundt. Let completely cool if your want to sprinkle with powdered sugar.

Recipe Notes

A mistake but oh was it a good one!


This is an easy simple cake. When using the right ingredients it becomes an  elegant and rich pound cake. My mistake one day was that I bought the wrong chocolate. I picked up dark chocolate instead of my regular chocolate which produces a more of a milk chocolate version. 

When I used the dark chocolate I fell in love with the richness it brought to this recipe.

Now I use Valrhona 100% Cocao. What a difference in the flavor of this cake.  
It bakes better slow but keep your eye on it and adjust to your oven.
Toothpick should come out dry with a soft crumb on it.
Serve warm with  whipped cream or ice cream.
Hard to eat just one slice if it's still warm!! Enjoy