Pound of Chocolate Cake

Pound of Chocolate Cake

This square cake is dark and moist, with a fudge-all-the-way-through texture. What else would you expect from an entire pound of chocolate? The cake can be spread with a ganache glaze for even more chocolate richness.–Elinor Klivans

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Pound of Chocolate Cake

  • Quick Glance
  • (5)
  • 35 M
  • 2 H, 10 M
  • Serves 9 to 12
5/5 - 5 reviews
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Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Butter a 9-inch square baking pan with 2-inch sides and line the bottom with a piece of parchment paper long enough to extend over the opposite sides of the pan. Butter the paper.

Place the chocolates, butter, and dissolved coffee in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolates and butter are melted and smooth. Remove from the heat and set aside to cool slightly.

In a large bowl with an electric mixer on medium speed, beat the eggs, sugar, salt, and vanilla until fluffy and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Reduce the speed to low and mix in the melted chocolate mixture until blended. Add the flour and mix just until no white streaks remain. Spread the batter evenly in the prepared pan.

Bake until the top of the cake is shiny and firm and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 35 minutes. Cool the cake in the pan on a wire rack for 1 hour.

If using the ganache, pour it over the cake, tilting the pan to spread it evenly. Cool the cake in the pan completely. If omitting the glaze, dust the cooled cake with powdered sugar.

Use the overhanging ends of parchment paper to lift the cake from the pan. Serve the cake at room temperature with scoops of ice cream. The cake can be covered and stored at room temperature for up to 3 days.

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    Recipe Testers Reviews

    This is everything you’d expect from a cake made with a pound of chocolate—although it’s more like a brownie than a cake. It’s very easy, quick to prepare, and is impressive enough for company. The baking took a bit longer than stated—about five minutes—but otherwise, everything was perfect. The coffee added a wonderful dimension to its flavour. I didn’t make the ganache, so we had it bare. The ganache would’ve gilded the lily here, which wouldn’t have been a bad thing at all.

    This is the ultimate chocolate cake, even for the non-chocoholic. It’s an easy recipe to make after you find chocolate worthy enough (I found mine at Williams-Sonoma). The recipe is straightforward, and the only glitch I had was with the parchment lining: I ended up cutting an exact 9-inch width, with about 8 inches more in length to get it to hang over the sides. Suffice to say, that was the hardest part of the endeavor.

    The ganache was again something I hadn’t done before, and the tip to add the heated liquid to the chocolate was akin to the two other recipes I referenced before attempting this one. It worked like a charm, and I was quite proud of myself as I licked the spoon, bowl, my fingers, the countertop, and anything else I found dotted with chocolate. My cake took a full 40 minutes to bake, so I’d suggest setting the timer for 35 minutes to start. Everyone, including the birthday girl for whom this was made, proclaimed this a real blue-ribbon winner, and I’ll most definitely make it again.

    This recipe turns out just as Elinor Klivans promises: dark, moist and fudgy. It isn’t too sweet, but it’s very, very rich. This is seriously chocolaty, so those who aren’t chocoholics may not enjoy it. I made it in a 9-inch square pan, and it could easily feed 16, as you can only eat a small piece at a time. The baking time was right on. I found it tasted better on the second day because the chocolate seemed to mellow. The ganache was nice, but it took some time to set, and the cake is equally as good without it.


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      1. Greg, the cooking time might be slightly longer, but probably not by much. Otherwise, it should be ok. Do let us know how it turns out.

    1. looks luscious. the frosting in the picture drips down the sides of the cake – how does that work if it’s frosted in the pan. does the cake shrink enough from the edges for the frosting to get to the sides? does it not stick to the pan…?

      1. es, you’re witnessing the work of a food stylist, who apparently preferred the look of a cake stand that of a cake pan. to achieve this effect, simply cool the cake in the pan, invert it onto a wire rack, then invert it again onto your cake stand or plate. now you can frost, allowing some to dribble down the sides.

    2. I made this cake…I have no words except the best cake I have ever had. Truly amazing. I think I will have to serve about 18, though, it is so unbelievable. Many thanks, I will make this cake for all my friends.

    3. This is my new go-to chocolate cake. With the Chocolate Whipped Cream Frosting from Heidi Swanson’s 101 Cookbooks, it is the perfect treat.

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