This Triple Chocolate Pound Cake is my classic Chocolate Pound Cake, but taken up a notch with three layers of chocolate goodness. The batter is rich with melted chocolate and chocolate chunks, then topped with a smooth, glossy chocolate ganache that makes every slice indulgent. It’s perfect for chocolate lovers who want a show-stopping dessert for birthdays, holidays, or any special occasion. Once you taste it, you’ll see why this triple chocolate version will soon be a fan favorite!
Ingredients & Substitutions
- Semisweet Chocolate: Melting chocolate into the batter gives the cake a deep, rich chocolate flavor. Use good-quality chocolate for the best taste.
- Butter: Unsalted butter adds richness and helps the cake stay tender. If you only have salted butter, just reduce the added kosher salt a little.
- Cream Cheese: Cream cheese makes the cake moist and soft. It adds fat that helps create a dense yet tender crumb, giving the cake a rich texture.
- Granulated Sugar: Sugar sweetens the cake and helps it stay moist. You could swap in coconut sugar for a slightly deeper flavor.
- Eggs: Eggs bind everything together and help the cake rise evenly. Room-temperature eggs give the best texture.
- Cake Flour: Cake flour is softer than all-purpose flour and has less protein. It helps the cake rise evenly and stay light while still being rich. In a pinch, you could make homemade cake flour to use.
- Dutch Process Cocoa Powder: Dutch-processed cocoa is smooth and rich, giving the cake a deep chocolate flavor and beautiful dark color. If you don’t have Dutch-processed, you can use regular unsweetened cocoa powder. The flavor will still be chocolatey and delicious, though the color may be slightly lighter.
- Chocolate Chips: Chocolate chips melt slightly as the cake bakes, giving pockets of chocolate in every bite.
- Chocolate Ganache: The ganache glaze makes the cake extra chocolatey and shiny. Heavy cream keeps it smooth, and butter gives it a glossy finish.
FAQs
What is Triple Chocolate Pound Cake?
Triple Chocolate Pound Cake is a rich chocolate cake with three layers of chocolate: melted chocolate in the batter, chocolate chips inside, and a glossy chocolate ganache on top. It’s dense, moist, and perfect for chocolate lovers!
Can I make this cake without cake flour?
Yes! Cake flour helps the cake stay tender and rise evenly. If you don’t have cake flour, you can use all-purpose flour instead. The cake might be a little denser, but it will still taste amazing.
Can I make this in a loaf pan instead of a bundt pan?
Yes! A 9×5-inch loaf pan works, but the baking time will be shorter. Start checking the cake around 50 to 55 minutes, and watch closely so it doesn’t overbake.
Can I make this chocolate pound cake ahead of time?
Absolutely! Bake the cake a day ahead, let it cool completely, and keep it covered at room temperature. For the best shine and flavor, add the ganache glaze just before serving.
Can I use different types of chocolate?
Yes! You can swap semisweet chocolate or chocolate chunks with dark or milk chocolate, depending on your taste. Mixing chocolates can create fun flavor variations.
Serving Ideas for Triple Chocolate Pound Cake
- With a scoop of ice cream: Serve slices warm with no-churn vanilla ice cream, chocolate ice cream, or your favorite no-churn ice cream recipe for an extra indulgent treat.
- For breakfast or brunch: Cake for breakfast? Yes, please! Pair a slice with coffee, hot cocoa, or milk for a rich and chocolaty start to the day.
- For dessert parties: Drizzle extra chocolate ganache over each slice or sprinkle with confectioners’ sugar for a pretty presentation.
- Gift or celebration cake: Slice, wrap, and share with friends or family. It’s perfect for birthdays, holidays, or just because!
How to Store Triple Chocolate Pound Cake
Room Temperature: Keep the cake covered tightly with plastic wrap or in an airtight container. It will stay fresh for 2 to 3 days at room temperature.
Refrigerator: Not recommended, as it can dry out the cake and change the texture.
Freezer: If you want to freeze the cake, it’s best to freeze it without the ganache. Wrap the cooled cake tightly in plastic wrap, then in foil, or place it in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight at room temperature, then add the ganache just before serving for the best flavor and texture.
Triple Chocolate Pound Cake
Ingredients
Cake
- 4 ounces semisweet chocolate, chopped
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) cake flour
- 1 teaspoon baking powder
- ¾ cup (64 g) Dutch process cocoa powder
- 1 pinch kosher salt
- 1 cup (170 g) dark chocolate chips
Chocolate Ganache Glaze
- 8 ounces semisweet or bittersweet chocolate, chopped
- ¾ cup (178.5 g) heavy whipping cream
- 1 tablespoon unsalted butter
- 1 pinch kosher salt
Instructions
Cake
- Preheat oven to 325°F. Spray a 10-inch bundt pan with nonstick cooking spray. (Consider also lightly flouring the pan to ensure easy release, especially with chocolate-heavy batters.)
- In a microwave-safe bowl, melt chopped chocolate in 30-second intervals, stirring in between each, until smooth. Or melt chocolate over a double boiler. Set aside to cool slightly, but still warm.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, cream cheese, and granulated sugar on medium-high until light, fluffy, and well combined, about 3 to 5 minutes.
- Add eggs one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as needed. Beat in the vanilla extract.
- With mixer on low, slowly pour in the cooled melted chocolate. Mix until fully incorporated and batter looks smooth and chocolatey.
- In a separate bowl, whisk together the cake flour, baking powder, cocoa powder, and salt.
- Add about half the dry ingredients to the wet batter and mix on low until just combined.
- Add the remaining dry ingredients and mix until no streaks remain; do not overmix. Scrape the sides and bottom of the bowl.
- Gently fold in the chocolate chips.
- Pour batter into the prepared bundt pan. Tap pan on counter a few times to release air bubbles.
- Bake for 1 hour to 1 hour 15 minutes. Start checking with a toothpick at 55 minutes. The cake is done when a toothpick comes out with a few moist crumbs, but no wet batter. If the top browns too quickly, tent loosely with foil.
- Let the cake cool in the pan for 5 to 10 minutes, then invert onto a cooling rack. Allow it to cool completely before adding the ganache glaze.
Ganache Glaze
- Place the chopped chocolate into a heat-safe bowl. Set the bowl aside as you heat the cream.
- In a medium saucepan over medium-high heat (or in a microwave-safe bowl if using a microwave), bring the heavy cream to a simmer, stirring occasionally. Be careful not to let it boil over or burn.
- Pour the cream over the chocolate. Let sit 2 minutes, then stir until smooth. Stir in butter and salt. This makes about 1 ½ cups ganache.
- Drizzle or pour the ganache* over the cooled cake. Let set slightly before slicing.
Notes
Did you make this recipe?
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