Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
45 Mins
Total Time
4 Hours 25 Mins
Yield
Makes 10 to 12 servings

We took the traditional pound cake recipe and raised it a stunning, triple-chocolate twist. This cake means business. A duo of glazes—one creamy chocolate, the other subtle buttermilk—comes together atop this dreamy confection. It’s indulgent and, we admit, so much fun to eat and serve. Chocolate enthusiasts will be over the moon for this recipe, but it has enough unexpected flavor—thanks to the addition of the buttermilk glaze—that you’ll also win over the harder-to-please dessert eaters at the table. Warning: You—and they—won’t be able to resist a second slice. Go for it. We won’t tell.

How to Make It

Step 1

Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Sharply tap pan on counter to remove air bubbles.

Step 2

Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.

Step 3

Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.

Step 4

Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.

Step 5

Mini Triple-Chocolate Buttermilk Pound Cakes: Prepare recipe as directed through Step 1, pouring batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325° for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Proceed with recipe as directed in Steps 3 and Makes 2 dozen. Hands-on 45 min.; Total 1 hour, 25 min.

Ratings & Reviews

Gail
August 29, 2016
So share your better recipes

This cake is a winner!!

jbell21
October 20, 2015
I was very surprised to read the reviews from those who didn't like this cake!  I have a custom cake and baking business and I thought this recipe was a stand out.  The cake baked up beautifully and yes, you need to thoroughly grease and flour your pan. It was moist, rich, dense and chocolatey.  The blend of different chocolates came together beautifully with the buttermilk glaze to create a delicious experience for any chocolate lover!  My family devoured it and I will be making it again and again...   Don't let the other reviews discourage you!  This recipe is a winner for sure!

Amazingly good.

dac408
March 16, 2015
This is the best chocolate pound cake ever. Deep rich flavor. I actually made this with 2 cups of Truvia andone cup of sugar with great results.Mine didn't stick since I heeded the advice of other reviewers. I greased with shortening, sprayedwth Baker's Joy and then dusted with flour. Used a Bundt pan and it was a beauty.

Rave Reviews

LoganDog
November 15, 2017
I have read all the reviews before leaving this one and have to admit the 1st time I made this cake it stuck to the bundt pan. Determined not to have that happen a 2nd time I invested in a more expensive pan and have since had no problems.  The cake consistency is dense and I feel is better without the chocolate chips.  The ganache and buttermilk icings make the cake beautiful and are not too sweet.  My friends and family rave about this cake and always ask for it.  I have probably made it at least 10 times.

I've had better!

Joslyn
March 29, 2015
I'm an experienced baker, and followed the recipe to the letter. And YES, before you ask... my baking powder was fresh! The cake rose ok (maybe not quite as well as expected) but then flattened out as it cooled. While the flavor was good and the cake was moist it was very dense, more like a brownie. Hence the 2 stars. Won't be making again.

best.cake.ever.

smscarbr
November 06, 2016
I need to tell you this first: GREASE (with Crisco) & flour your pan *so* well--I mean, really coat that sucker! ...or it will stick (don't ask me how I know)It's rich and moist and perfectly chocolate (I omitted the espresso, by the way). Probably the best cake I've ever tasted (and I'm a cake lover). 

Beautiful Easy Chocolate Cake

NatalieCooper
November 10, 2016
I followed the directions and the result was wonderful. I heavily sprayed Pam Baking Spray in my Bundt Pan and the cake popped right out.  The taste is amazing and it is moist.  Five stars.

The "WOW" Cake

lisakuhn
December 24, 2016
I've made this gorgeous cake several times now for family gatherings. They've all started asking for the "WOW" cake, and I agree. It's moist and creamy, dense and sweet, a chocoholics dream! We love it!

Judithkerr's Review

Ann
January 21, 2015
Good cake, but did NOT come out of the pan nicely after all my work!! Mad!

NancyWorsham's Review

Sweetcakes
February 03, 2015
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