Chocolate Pound Cake with Fudgy Glaze


  • Prep Time10 mins
  • Total Time2 hrs 15 mins
  • Makes10 servings
Chocolate Pound Cake with Fudgy Glaze

Dinner guests will be wowed when this chocolate pound cake appears at the end of the meal. (You don't have to tell them how easy it was to make!)


  • 1 1/4 cup all-purpose flour

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 cup sour cream

  • 1 tsp vanilla

  • 1/3 cup unsweetened cocoa, (such as Fry's)

  • 3/4 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 4 large eggs, beaten


  • 100 g chopped dark chocolate, (about 1/2 cup)

  • 2 tbsp unsalted butter, cut into small pieces

  • 2 tsp corn syrup


  • Preheat oven to 350°F. Generously butter a 9 x 5-in. loaf pan and line the bottom with parchment paper. Set aside.

  • Combine flour, salt, baking powder and soda in a bowl and stir until uniform.

  • Combine sour cream and vanilla in a bowl and stir until uniform.

  • Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, and beat really well between additions.

  • Add half of flour mixture and beat until just combined. Add sour cream mixture, and beat until incorporated. Beat in remaining flour mixture.

  • Scrape into prepared loaf pan and bake for 60 to 65 min or until a tester comes out clean.

  • Let cool for 20 min, then run a knife around the edge of the pan to loosen cake. Turn out, remove parchment paper and place on a rack to cool completely.

  • Combine chocolate, butter and corn syrup in a small, heavy-bottomed pot over low heat. Stir constantly until smooth. Remove from heat.

  • Spoon over the top of the cake so it drizzles down the sides. Let stand 1 hr, or until glaze is set, before slicing.

Nutrition (per serving)

Calories 397, Protein 7g, Carbohydrates 40g, Fat 25g, Fibre 2g, Sodium 201mg.


Most unsweetened cocoa powder sold in Canadian grocery stores in Dutch-processed, but when in doubt read the label.

Originally published in the Today's Parent March 2014 issue.

This article was originally published on Feb 20, 2016

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