Dark Chocolate Pound Cake

Recipe by Chef mariajane

Moist, Dense and chocolaty to the extreme! Indulge in a piece ot this decadent cake for dessert with fresh fruit or as a snack with a café latté...

Top Review by P Baker

This turned out great for me in spite of the fact that I over baked it. I started checking it at 50 minutes and it seemed the toothpick was coming out wet. What I did not realize is that it was hitting chocolate chips. :-( Next time I will be more careful. I suspect 60 minutes would have sufficed. Even with drying it out by over baking, it was still really good and got loads of great comments. Thanks!

Ingredients Nutrition


  1. Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans.
  2. In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips.
  3. Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.

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