There’s nothing quite like the timeless charm of a chocolate cake. Whether you’re baking for family, friends, or preparing a thoughtful edible gift, chocolate is always a winning choice. This Double Chocolate Pound Cake is extra special — rich, moist, and made with both dark and milk chocolate for a perfectly balanced flavor.
Elegant enough to serve at gatherings yet simple enough to enjoy at home, this cake delivers a deep cocoa aroma and a decadent texture that will have everyone asking for seconds.
Chocolate Glaze (Optional, but Delicious)
This pound cake is packed with chocolate inside the batter, making it delicious even without a glaze. The version without the topping has a beautiful shine thanks to a brushing of rum syrup (known in French pastry as imbibage). This syrup not only adds moisture and flavor but also helps the cake stay fresh longer. For an extra touch of indulgence, you can finish it with a glossy chocolate glaze and decorate with chocolate pearls for crunch and elegance.
Choosing the Right Chocolate
For this recipe, a blend of dark chocolate and milk chocolate works best. Dark chocolate gives the cake its deep, robust flavor, while milk chocolate softens the bitterness and adds balance.
- Baking for kids? Use more milk chocolate.
- Prefer a bolder flavor? Increase the dark chocolate.
Special Ingredients to Enhance Flavor & Texture
- Invert Sugar (or Honey/Mizuame): Keeps the cake moist and smooth. If you can’t find invert sugar or Japanese mizuame syrup, honey works as a substitute.
- Almond Flour: Adds a subtle nutty flavor and soft texture.
- Chocolate Pearls (Optional): A fun decoration that adds crunch and a professional finish.
Double Chocolate Pound Cake Recipe
Servings: 3 cakes (6-inch molds)
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes
Ingredients
Cake:
- 8.5 oz (240 g) dark chocolate
- 2.5 oz (70 g) milk chocolate
- ½ cup (113 g) unsalted butter
- ½ cup (67 g) sugar
- 2 tbsp (43 g) invert sugar, honey, or mizuame
- 5 eggs (250 g), beaten
- ½ cup (57 g) pastry or all-purpose flour
- ⅓ cup (32 g) almond flour
- 1 tsp (4 g) baking powder
Syrup:
- ½ cup (120 g) simple syrup (sugar:water = 1:1)
- ¼ cup (60 g) rum
Glaze (Optional):
- 1 cup (50 g) chocolate
- 2 tbsp (27 g) coconut oil
Instructions
- Prepare the Pan: Line loaf molds with parchment paper. Preheat oven to 350°F (175°C). Sift flour, almond flour, and baking powder together.
- Make the Syrup: Combine simple syrup and rum; set aside.
- Melt Chocolate & Butter: In a double boiler (or microwave), melt chocolate and butter. Stir in sugar and invert sugar until smooth.
- Add Eggs: Beat eggs in a separate bowl. Add to the chocolate mixture in three additions, mixing well each time.
- Mix in Dry Ingredients: Gently whisk in the flour mixture until fully combined.
- Bake: Pour batter into prepared pans, smooth the top, and lower oven temperature to 325°F (160°C). Bake 45–50 minutes, or until a toothpick comes out clean.
- Brush with Syrup: While still hot, brush the tops with rum syrup. Let cool 30 minutes, then wrap and refrigerate overnight for best flavor.
- Make the Glaze (Optional): Melt chocolate and coconut oil. Pour over chilled cake, spreading evenly with a spatula. Refrigerate 20–40 minutes to set.
Storage Tips
- Store tightly covered at room temperature for 3–4 days.
- Freeze (unglazed) for up to 3 months. Thaw before glazing and serving.
Final Thoughts
This Double Chocolate Pound Cake is pure indulgence — moist, rich, and deeply chocolatey with just the right balance of sweetness. Whether enjoyed plain with its glossy syrup shine or dressed up with a luscious chocolate glaze, it’s a cake that feels as luxurious as it tastes. Perfect as a homemade gift or centerpiece dessert, this recipe is one you’ll want to make again and again.
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