Chocolate pound cake

Ever want to eat chocolate for breakfast? Now you can with this decadent chocolate pound cake!

chocolate pound cake

So far, I am loving the Everything Chocolate cookbook from America’s Test Kitchen. I saw this at the library and borrowed it for the full 4 weeks. While it was nearly impossible to decide what recipes NOT to make, I knew that this chocolate pound cake was definitely a must-bake.

You see, when I was growing up, my parents didn’t quite distinguish when desserts were supposed to be eaten. It was pretty common for them (and us) to eat a slice of Sara Lee’s frozen pound cake for breakfast. Amazingly, cheesecake was also a widely accepted breakfast item at our house. Hey, I’m not going to argue with this logic. This is a dessert blog, after all.

chocolate pound cake

I fondly remember how much my dad loved eating pound cake for breakfast. When I saw this pound cake recipe in the cookbook, I thought of him. Sadly, many pound cakes are dry and flavorless. This one, however, was super moist and chocolatey, and in the best way possible.

After I baked this, I gave Addie my full permission to eat this for breakfast. And you know what? I did the same exact thing. Sorry not sorry.

So go ahead and enjoy this pound cake – whether it’s for breakfast like us, or for another time of day. It’s deliciously chocolatey and perfect suitable first thing in the morning.

Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Chocolate pound cake

This super rich and moist pound cake is a winner! Don't tell, but my family eats this for breakfast...
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Cake
Author: Eva Bakes


  • 16 Tablespoons (2 sticks) unsalted butter
  • ¾ cup unsweetened cocoa powder
  • 2 ounces bittersweet chocolate finely chopped
  • 1 cup cake flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 and ¼ cups granulated sugar
  • 4 large eggs room temperature
  • 1 and ½ teaspoons vanilla extract


  • Preheat your oven to 325°F. Generously grease or line a standard 9"x5" loaf pan and set aside.
  • In a small microwave-safe bowl, heat the butter, cocoa and chocolate for about 45-60 seconds or until the chocolate is melted. Stir vigorously until it is lump-free. Set aside.
  • In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a food processor, blend the sugar, eggs and vanilla until well combined and smooth, about 10 seconds. Add the chocolate mixture and continue to process until well incorporated, another 10 seconds. Transfer the mixture to a large bowl.
  • Gradually add the flour mixture to the large bowl with the chocolate mixture. Fold gently until no dry streaks remain (do not over mix).
  • Transfer the batter to your prepared baking pan and smooth the top. Bake in your preheated oven for 1 hour and 5 minutes to 1 hour and 15 minutes or until a toothpick inserted in the comes comes out mostly clean.
  • Allow the cake to cool for about 10 minutes before unmolding on to a wire rack to cool completely. Slice and serve.


Leftover cake should be stored in an airtight container at room temperature and will keep for several days.
Source: Everything Chocolate by America's Test Kitchen

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