Chocolate Ganache Pound Cake

This Chocolate Ganache Pound Cake is rich, tender, and deeply chocolatey, with a fine, buttery crumb and a smooth layer of glossy ganache over the top. The melted chocolate in the batter gives the cake more depth than cocoa alone, while the cream-based ganache adds a silky finish that sets into a soft, decadent topping. It has the satisfying texture of a classic pound cake without feeling dry or heavy.

This is the kind of dessert that feels special enough for a celebration but is straightforward enough for a weekend baking project. Room-temperature ingredients help create a light, even crumb, and letting the cake cool completely before adding the ganache keeps that topping thick and polished. My family would happily take a slice with coffee in the morning or after dinner, especially when there are a few chocolate curls on top.

The recipe makes one standard loaf, so it is easy to portion, serve, and store. Keep the cake covered at room temperature for short-term storage, or refrigerate it if your kitchen is warm; bring refrigerated slices closer to room temperature before serving for the best texture. The original recipe emphasizes avoiding overmixing after the flour is incorporated, which is an important step for keeping the crumb tender.

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Why You’ll Love This Recipe

• Deep Chocolate Flavor: Cocoa and melted chocolate work together for a more developed chocolate taste.
• Tender Crumb: Creamed butter, eggs, and milk create a soft, rich texture when the batter is not overmixed.
• Simple Loaf Format: No special cake layers or decorating skills are required.
• Glossy Ganache: The two-ingredient topping makes the finished cake look polished with minimal effort.
• Easy to Customize: Finish with chocolate curls, chopped nuts, berries, or simply leave the ganache smooth.

Ingredients

For the Chocolate Pound Cake

1½ cups all-purpose flour, sifted

½ cup unsweetened cocoa powder, sifted

1½ tsp baking powder

¼ tsp salt

¾ cup + 2 tbsp unsalted butter, softened

1 cup granulated sugar

3 large eggs, room temperature

1 tsp vanilla extract

½ cup whole milk, room temperature

3½ oz dark or semi-sweet chocolate, melted and slightly cooled

For the Chocolate Ganache

5¼ oz dark or semi-sweet chocolate, finely chopped

½ cup heavy cream

Chocolate shavings or curls (Optional)

Instructions

1. Prepare the pan and oven. Heat the oven to 175°C / 350°F. Grease a standard loaf pan and line it with parchment paper, leaving some overhang to make the finished cake easier to lift out.
2. Combine the dry ingredients. Whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
3. Cream the butter and sugar. Beat the softened butter and granulated sugar for 3-4 minutes, until pale and fluffy. This step helps create the cake’s tender texture.
4. Add the eggs. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add the chocolate. Mix in the melted, slightly cooled chocolate until the batter is smooth and evenly colored.
6. Finish the batter. Add the dry ingredients in batches, alternating with the milk. Mix gently just until no visible streaks of flour remain. Do not overmix.
7. Bake. Scrape the batter into the prepared loaf pan and smooth the top. Bake at 175°C / 350°F for 50-60 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
8. Cool completely. Let the cake rest in the pan for 10-15 minutes, then transfer it to a wire rack. Allow it to cool completely before adding the ganache.
9. Make the ganache. Heat the heavy cream in a small saucepan until steaming but not boiling. Pour it over the chopped chocolate and let it stand for 2-3 minutes. Stir slowly until completely smooth and glossy.
10. Finish the cake. Let the ganache sit briefly until it thickens to a pourable consistency. Spread or pour it over the cooled pound cake, then add chocolate shavings or curls if desired.

Cooking Notes

• Use room-temperature ingredients: Cold eggs, butter, and milk can make the batter less uniform and affect the cake’s texture.
• Don’t overmix: Once the flour goes in, mix only until combined. Excessive mixing can produce a tougher crumb.
• Watch the chocolate temperature: Let melted chocolate cool slightly before adding it to the batter so it does not overly soften the butter mixture.
• Check for doneness: A few moist crumbs on the skewer are ideal. A completely wet skewer means the cake needs more time.
• Cool before glazing: Warm cake can cause the ganache to become thin and slide off instead of forming a smooth layer.
• Ganache too thin? Let it stand at room temperature for a few minutes, stirring occasionally, until it reaches a spreadable consistency.
• Storage: Store the covered cake at room temperature for short-term storage. Refrigerate for longer storage, then let slices sit at room temperature before serving.

Nutrition

Estimated nutrition per serving; based on 10 servings

• Calories: 507 kcal
• Fat: 34.0 g
• Carbs: 52.0 g
• Protein: 7.0 g

FDA Daily Value notes: Sodium, saturated fat, and added sugar should be considered when planning the rest of the day’s intake. Because the exact chocolate brands and cream used can vary substantially, the nutrition figures are estimates rather than laboratory measurements.

FAQ

• Can I use milk chocolate? Yes, but the cake and ganache will be noticeably sweeter and less intensely chocolatey. Dark or semi-sweet chocolate is the better match for the original flavor balance.
• Why is my pound cake dense? Overmixing after adding the flour is a common cause. Mix only until the dry ingredients disappear, and make sure your baking powder is fresh.
• Can I make the cake ahead? Yes. Bake and cool the loaf completely, then cover it until you are ready to add the ganache. The ganache can also be prepared ahead and gently brought back to a spreadable consistency.
• Why isn’t my ganache glossy? The cream should be hot enough to melt the chocolate but not boiling. Letting the cream sit over the chocolate for a couple of minutes before stirring helps create a smooth emulsion.
• Can I freeze the cake? The unglazed pound cake can be wrapped well and frozen. For the best finish, thaw it completely before adding fresh ganache.