Chocolate Pound Cake with Fudge Icing
Indulge in the ultimate dessert decadence with this rich and moist Chocolate Pound Cake with Fudge Icing. Made with simple pantry staples like unsalted butter, granulated sugar, and cocoa powder, this classic pound cake gets a luxurious update with a velvety fudge icing crafted from melted chocolate chips and heavy cream. The dense, buttery texture of the cake pairs perfectly with the glossy, sweet icing that drips beautifully down the sides. Ideal for celebrations or as a comforting treat, this easy-to-follow recipe takes just 20 minutes of prep and bakes to perfection in under an hour. Serve it as-is or with a dollop of whipped cream for an irresistible chocolate lover's dream. Perfect keywords for this recipe include "chocolate pound cake," "fudge icing," "easy dessert recipe," and "homemade chocolate cake."
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- 0.5 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with butter or non-stick spray.
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined.
Stir in the vanilla extract.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the fudge icing. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl.
Let the chocolate and cream sit for 2 minutes, then whisk until smooth and glossy.
Whisk in the powdered sugar until fully combined.
Once the cake has cooled, pour the fudge icing over the top, letting it drip down the sides. Use a spatula to spread it evenly, if needed.
Allow the icing to set for 15-20 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.0 g | 295% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1320 mg | 440% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 843.1 g | 307% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 562.5 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 566 mg | 44% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
