More than a cake
When a friend asked me to bake a cake for their companyโs celebration party, I couldnโt say no. Thereโs something special about creating a cake that means more than just dessertโit becomes part of a moment, a memory. So, I decided to make a rich and decadent chocolate pound cake, topped with smooth chocolate mascarpone frosting. To add a personal touch, I crafted their company logo using fondant, turning this cake into both a sweet treat and a centrepiece for the occasion. In this post, Iโll share the full recipe, along with tips on working with fondant for custom cake decorations. Whether you’re baking for a celebration or just craving a chocolatey indulgence, this cake is sure to impress!
Why you’ll love this Chocolate Pound Cake recipe
- Rich & Indulgent โ This chocolate pound cake is dense, buttery, and packed with deep chocolate flavour, making every bite a treat.
- Perfect for Any Celebration โ Whether itโs a birthday, an anniversary, or a corporate event, this cake is elegant and delicious enough to impress any crowd.
- Decadent Frosting โ The chocolate mascarpone frosting is silky, creamy, and slightly tangy, perfectly complementing the rich cake without being overly sweet.
- Customisable Decoration โ Fondant decorations, like a company logo or personalised details, make this cake unique and professional-looking while being totally doable at home.
- Easy to Make โ Despite its fancy appearance, this recipe is straightforward, with simple ingredients and steps that even home bakers can follow.
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Buy Now โ Ingredients in this Chocolate Pound Cake recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Tips for making the BEST chocolate pound cake
- Bloom the Cocoa Powder with Hot Water โ Mixing cocoa powder with hot water before adding it to the batter enhances its depth and richness, bringing out the maximum chocolate flavour.
- Cream Butter & Sugar Well โ Beat them together until light and fluffy to create a tender crumb and the perfect pound cake texture.
- Measure Ingredients Accurately โ For best results, use a kitchen scale to measure flour and cocoa powder instead of relying on cups, which can lead to dense cakes.
- Avoid Over mixing โ Once you add the dry ingredients, mix just until combined to prevent a tough, dense texture.
- Chill the Cake Before Decorating โ A firm, cooled cake is easier to frost and decorate, especially when working with fondant.
How to serve the cake
- At Room Temperature for the Best Flavor โ This cake tastes best when allowed to come to room temperature before serving. The mascarpone frosting softens, making it extra creamy and rich.
- Slice with a Warm Knife โ To get clean slices, warm your knife by running it under hot water, then wipe it dry before cutting. This helps glide through the dense cake and frosting smoothly.
- Pair with a Drink โ Serve with a cup of coffee, espresso, or a glass of milk to complement the deep chocolate flavour.
- For an elegant touch – a dessert wine or hot chocolate works beautifully too.
- Add a Finishing Touch โ For extra indulgence, drizzle a bit of chocolate ganache over each slice.
- For a lighter contrast – serve with fresh berries like raspberries or strawberries.
- For added texture – sprinkle cocoa powder or chocolate shavings on top before serving.
- For a Party or Celebration โ If serving at an event, you can pre-slice the cake and place individual portions on a dessert platter. This makes it easy for guests to grab a piece without the hassle of cutting at the table.
- Chilled Option โ If you prefer a firmer, fudgy texture, serve the cake slightly chilled. The frosting will be thicker, and the flavours will still be rich.
How to store the cake
- Short-Term Storage (1โ2 Days)
- Store the cake in an airtight container at room temperature if your environment is cool (below 70ยฐF/21ยฐC).
- If your kitchen is warm, store it in the fridge to prevent the mascarpone frosting from softening too much.
- Refrigerating (Up to 5 Days)
- Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
- Let it sit at room temperature for 20โ30 minutes before serving to allow the frosting to soften.
- Freezing (Up to 3 Months)
- For the whole cake: Wrap the cake (without decorations) in plastic wrap, followed by a layer of foil. Store in an airtight container or freezer bag.
- For slices: Wrap individual slices in plastic wrap and store them in a freezer-safe container or bag.
- To thaw: Move the cake or slices to the fridge overnight, then let them come to room temperature before serving.
Check out the video tutorial
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Recipe Frequently Asked Questions
Blooming the cocoa powder with hot water enhances its flavour, making the cake richer and more chocolatey. This step helps dissolve the cocoa and releases its natural oils for a deeper taste.
There are a few possibilities:
– You may have over baked the cakeโcheck your oven temperature and baking time.
– Over measuring flour can lead to dryness; use a kitchen scale for accuracy.
– Over mixing the batter can create a tough textureโmix only until combined.
– Using low-fat ingredients like skim milk instead of whole milk can affect moisture.
Absolutely! The cake can be baked a day or two in advance and stored at room temperature in an airtight container. You can also refrigerate it for up to 5 days or freeze it for longer storage. Just make sure to wrap it well to prevent drying out.
Yes! If you donโt have mascarpone, you can use cream cheese, but it will have a slightly tangier taste. You could also mix half cream cheese and half heavy cream for a smoother texture.
Yes! This pound cake is sturdy and dense, making it great for stacking and decorating. If youโre covering it with fondant, ensure the cake is completely cool and slightly chilled for easier handling.
Yes, but the texture may be slightly denser. To mimic cake flour, replace 2 tablespoons of all-purpose flour with cornstarch for every cup of flour. Sift well to incorporate.
For an extra chocolate boost:
– Add a teaspoon of espresso powder or replace the hot water with hot coffee.
– Use dark chocolate chunks or chips in the batter.
– Increase the cocoa powder slightly, but adjust the liquid to maintain the right consistency.
More chocolate recipes you might like
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Chocolate Pound Cake with Chocolate Mascarpone Frosting
- Prep Time: 30 mins
- Chill Time: 2 hours
- Cook Time: 35 mins
- Total Time: 3 hours 5 minutes
- Yield: 1 7- inch 2-layered cake 1x
- Category: Cake
- Method: Bake
- Cuisine: American
Description
Indulge in this rich and moist Chocolate Pound Cake topped with a luscious chocolate mascarpone frosting and finished with a smooth ganache drip. Perfect for any occasion and a must-try for chocolate lovers!
Ingredients
For the Chocolate Pound Cake
- 45 g cocoa powder
- 105 ml boiling hot water
- 315 g cake flour
- 1 3/4 tsp baking powder
- 3/4 tsp salt
- 390 g unsalted butter, room temperature
- 320g caster sugar
- 7 large eggs
- 2 3/4 tsp vanilla extract
- 3 1/2 tbsp milk
For the Chocolate Mascarpone Frosting
- 75 g icing sugar
- 75 g cocoa powder
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 360 ml double cream, chilled
- 375 g mascarpone cheese, chilled
For the Chocolate Ganache Drip
- 70 g dark chocolate (51% cocoa)
- 90 ml double cream
Instructions
Making the Chocolate Pound Cake
- Preheat the oven to 160ยฐC (fan)/350โ.
- In a bowl, mix cocoa powder with boiling hot water and stir until fully dissolved. Set aside to cool.
- In a large bowl, sift together cake flour, baking powder, and salt. Stir to combine.
- Beat the unsalted butter at medium speed until light and fluffy. Add the sugar and continue beating until pale and creamy.
- Add eggs one at a time, mixing for 10โ20 seconds between each addition to ensure they are fully incorporated. Then mix in vanilla extract.
- Ensure the cocoa mixture has cooled before adding it to the batter to prevent curdling.
- Add the flour mixture and milk alternately, starting and ending with the dry ingredients. Mix until smooth.
- Evenly divide the batter between two lined baking pans, each pan should have around 750 g of batter.ย Smooth the surface with an offset spatula.
- Bake in a preheated oven for 30โ35 minutes, or until a skewer inserted in the centre comes out clean.
- Let cakes rest in the pan for 15 minutes before transferring to a wire rack to cool completely.
Making the Chocolate Mascarpone Frosting
- Sift together icing sugar, cocoa powder, and salt in a mixing bowl.
- Add vanilla extract to double cream.
- Beat mascarpone cheese at medium speed for 30 seconds until slightly fluffy.
- Add the cocoa powder mixture and gently mix with a spatula before beating until well incorporated.
- Pour in the vanilla-infused double cream and beat until the frosting is light, fluffy, and smooth. Refrigerate until needed.
Frosting the Cake
- Level the cakes by trimming off the domed tops. Place one layer on a cake board and spread enough frosting and spread it as evenly as you can.ย
- Place the second cake layer upside down for a flat top.
- Apply a thin layer of frosting to seal crumbs, then chill the cake until firm.
- Pipe and spread an even layer of frosting over the entire cake. Smooth the sides and top with an offset spatula and dough scraper.
- Refrigerate for 60 minutes before applying the ganache.
Making the Chocolate Ganache
- Combine chopped dark chocolate with double cream in a microwave-safe bowl.
- Microwave for 20 seconds, stir, then continue in 5-second bursts until smooth.
- Test by drizzling in a bowl; it should stop flowing after a few seconds. (see note 1)
- Load into a piping bag, snip a small hole, and drizzle around the cakeโs edges before spreading the rest on top.
Optional: Fondant Decorations
- Have a cutting mat, fondant, icing sugar for dusting, a rolling pin, and a template.
- Knead and roll out fondant, then cut out shapes with a cutter or knife. (see note 2)
- Use a tiny amount of water to stick fondant pieces together.
Notes
You can start a 1:1 ratio to make the chocolate ganache, add cream or chocolate to adjust the consistency if needed.
You can dye the fondant using gel food colouring.ย Let the dyed fondant sit overnight to settle before using it.
Watch my video tutorial hereย to see me creating this cake in action!
Thanks for joining me in the kitchen today. Keep Baking!
