Chocolate Pound Cake

4.8 from 12 reviews

A chocolate version of the classic pound cake. This cake is perfect for family gatherings.


Units Scale
  • 4 oz Bar of Semi-Sweet Chocolate (I use Ghiradelli)
  • 3 cups Milled White Wheat Flour or All Purpose Flour (sifted)
  • 1 1/4 tsp Baking Powder
  • 1 lb or 4 sticks of Butter (room temperature)
  • 2 1/2 cups Sugar
  • 2 Tsp Pure Vanilla Extract
  • 10 Eggs (room temperature)


  1. Preheat the oven to 350 degrees.
  2. Grease and flour your Bundt cake pan. Set aside.
  3. Grind your flour in the Wondermill Grain Mill.
  4. In a bowl, sift your flour. This is a very important step, don’t skip it! If you don’t pre-sift the flour the cake will be very dense.
  5. Mix the baking powder with the flour and set aside.
  6. With a stand or hand mixer, cream the butter and sugar until it’s nice and fluffy.
  7. Add the vanilla and eggs to the butter mixture. Mix well.
  8. Start slowly adding the flour to the butter mixture. Do this at a low speed to avoid a mess.
  9. Break the chocolate in a microwave safe bowl and heat until melted. Set aside.
  10. Pour half the batter into a greased pan. Pour the chocolate in the remaining batter and then gently pour into the pan on top of the non-chocolate layer.
  11. With a spoon, gently swirl the batter, mixing the two layers. Do this slowly and only go around the pan once. This will create a chocolate swirl or marbled look in your cake.
  12. Bake for an hour and 15 minutes in the oven. The cake will be finished when a cake tester comes out clean.
  13. Let set for 15 to 30 minutes before removing the cake from the pan. Let cool before serving.