Indulgent Chocolate Cake with Rich Flavors

If you’re a chocolate lover, this Triple Chocolate Buttermilk Pound Cake is a dream come true. Originating from traditional American pound cake recipes, this version incorporates cocoa, chocolate chips, and double chocolate extract to create deep, intense chocolate flavor. Buttermilk adds a subtle tang while keeping the cake incredibly moist and tender. Unlike lighter cakes, pound cakes have a denser, satisfying crumb that pairs perfectly with creamy glazes or a scoop of ice cream.

The chocolate chips in the batter melt during baking, creating pockets of gooey chocolate, while the chocolate glaze on top adds an elegant finishing touch. This cake is perfect for birthdays, celebrations, or just a weekend treat. Its rich, chocolaty aroma fills the kitchen and is guaranteed to bring smiles to family and friends.

Ingredients That Make This Cake Amazing

The magic of this cake lies in the quality of ingredients and their combination. Unsalted butter and sugar cream together to incorporate air, giving the cake a light texture despite its density. Eggs bind the batter, while vanilla and double chocolate extract enhance flavor complexity. Cocoa powder provides the deep chocolate base, and chocolate chips add melty pockets of indulgence.

Buttermilk is the secret to a tender crumb. Its acidity reacts with baking soda and powder, ensuring the cake rises evenly while staying moist. Sifting the cocoa and flour prevents lumps and creates a smoother batter. This combination produces a cake that is rich, flavorful, and visually stunning when paired with a glossy chocolate glaze.

Tips for Perfect Triple Chocolate Pound Cake

Start with room-temperature ingredients to ensure smooth mixing and even baking. Alternate adding dry ingredients and buttermilk to prevent overmixing, which can make the cake dense. Use a bundt or tube pan for even baking, and always grease thoroughly to prevent sticking.

When making the glaze, heat the cream gently—avoid boiling—to prevent burning the chocolate. Pour it warm over the cooled cake to create a luscious, glossy finish. For extra flair, sprinkle chocolate shavings or chopped nuts on top. Slice carefully with a serrated knife to maintain clean edges. This cake also freezes well—wrap tightly and thaw at room temperature for a perfect treat anytime.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 2 tsp vanilla extract
• 2 tsp double chocolate extract (or substitute with extra vanilla + 1 tsp espresso powder)
• 3 cups all-purpose flour
• ½ cup unsweetened cocoa powder, sifted
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk, room temperature
• 1 cup semi-sweet chocolate chips

For the Chocolate Glaze:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tsp double chocolate extract

Instructions

Step 1 – Prepare Oven & Pan:

Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.

Step 2 – Make the Batter:

Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla and chocolate extract. In a separate bowl, whisk flour, cocoa, baking powder, baking soda, and salt. Alternate adding dry mixture and buttermilk to the wet mixture. Fold in chocolate chips.

Step 3 – Bake:

Pour batter into prepared pan. Bake 70–80 minutes until a toothpick comes out with a few moist crumbs. Cool 15 minutes, then invert onto a wire rack.

Step 4 – Make the Glaze:

Heat cream until just simmering. Pour over chocolate chips, let sit 2 minutes, then stir until smooth. Add chocolate extract.

Step 5 – Glaze & Serve:

Drizzle glaze over cooled cake. Let set before slicing and serving.

Timing & Nutrition

• Prep Time: 20 minutes
• Cook Time: 70–80 minutes
• Total Time: 90–100 minutes
• Servings: 12
• Calories per Serving: ~450 kcal

Q1: Can I use regular vanilla extract instead of double chocolate extract?

Yes, you can. For depth, add 1 tsp espresso powder.

Q2: Can I make this gluten-free?

Substitute all-purpose flour with a gluten-free flour blend.

Q3: Can I use milk instead of buttermilk?

Yes, but add 1 tsp lemon juice or vinegar to mimic the acidity of buttermilk.

Q4: Can I make this cake in a loaf pan?

Yes, but reduce baking time to 60–70 minutes.

Q5: How to store leftover cake?

Wrap in plastic wrap and store at room temperature for up to 3 days or freeze for up to 2 months.