Chocolate Pound Cake sliced and topped with chocolate ganache

Chocolate Pound Cake




Yield 1 cake


For the cake:

For the ganache:


  1. Preheat your oven to 350º F and prepare an 8.5" loaf pan by placing a rectangle of parchment in the bottom of the pan and then coating with cooking spray.
  2. Whisk together the flour, cocoa powder, baking powder and salt.
  3. In a separate bowl whisk together the yogurt, sugar, eggs and melted butter.
  4. Stir in the chocolate extract and milk, mix until smooth.
  5. Stir the wet ingredients into the dry until the batter comes together.
  6. Pour the mixture into the pan and bake for 55-60 minutes, until a cake tester comes out clean.
  7. Let cool in the pan 10 minutes.
  8. Add the heavy cream to a mixing bowl and microwave for 30 seconds, then add the chopped chocolate and stir together until smooth.
  9. Transfer the cake to a wire rack placed over a sheet pan and spread the ganache onto the cake.
  10. Cool 10-15 more minutes, slice and serve.
  11. Store remaining cake in an airtight container in the refrigerator for up to 5 days.

Courses Dessert

Recipe by It Bakes Me Happy at