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Chocolate Pound Cake recipe with Chocolate ganache

Chocolate Pound Cake with Ganache

Slices of rich, dense chocolate pound cake topped with a delicious chocolate ganache. This is the perfect tea time treat for chocolate lovers.

Made this last night using a recipe adapted from Browned Butter Blondie and I couldn’t resist sharing it. It tasted absolutely amazing. It is also very easy to make and I loved how moist the cake was along with it’s dense texture.

In the last couple weeks, I have been super occupied and not got much time to bake or make anything. But I am glad I took the time to try out this, it was totally worth the effort.

While the recipe is super simple, you definitely should attempt to use good quality dutch processed cocoa and chocolate chips/chunks for the ganache. These ingredients will determine how rich your chocolate pound cake will turn out. And using instant coffee or expresso powder will enhance the flavour. So try not to compromise on them.

Also this is a great make-ahead recipe which you can bake a day or two in advance. Apparently, it is said that they taste even better the next day after it is baked which I completely agree with. Worth the patience!

If you like this recipe, do also check out my Double Chocolate Banana Bread, Chocolate-coated Strawberry Brownies, Chocolate Marble Cake and my Royal Biscuit Cake.

Chocolate Pound Cake with Ganache

Course: DessertDifficulty: Easy


Prep time


Baking time


Total time






  • 1 cup all-purpose flour

  • ¾ cup Dutch-processed cocoa

  • ¾ Tsp baking powder

  • ½ Tsp salt

  • 1/3 cup buttermilk, room temp.

  • 1 Tsp instant coffee or espresso powder

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 4 large eggs, room temp.

  • 1 Tsp vanilla extract

  • Chocolate Ganache/Glaze
  • 3/4 cup chocolate chips or chunks

  • 1/2 cup heavy cream


  • Preheat oven to 165℃ . Prepare a 9×5″ loaf pan with non stick baking spray and parchment paper.
  • Sift and stir together flour, cocoa, baking powder and salt in a bowl. Set aside.
  • Dissolve the instant coffee in the buttermilk. Set aside.
  • Add butter into a medium-large bowl. Using an electric mixer beat it for 3-4 minutes scraping the sides occasionally. Gradually add the sugar and continue beating for another 4-5minutes until light and fluffy.
  • Add the eggs, one at a time, beating until well incorporated. Follow by adding the vanilla extract and the buttermilk mixture. Combine it well.
  • Slowly add in the dry flour mixture and beat it in until just combined. Pour batter into the loaf pan and bake for 55-60minutes or until a toothpick inserted comes out with just a few crumbs sticking to it.
  • After it is baked, let it cool in pan for 15minutes. Then carefully transfer it to a cooling rack and let it cool completely for atleast an hour before glazing.
  • For the Ganache
  • Heat heavy cream over medium low heat until it begins to simmer and bubbles form at the edges of the pan. Remove from heat and pour over the chocolate chips/chunks in a medium bowl. Let it sit for 5minutes and then stir it with a fork or a small whisk until it becomes a smooth ganache.
  • Pour evenly over the loaf cake. Slice and Enjoy!

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