Rich Chocolate Pound Cake

Rich Chocolate Pound Cake

In this recipe:

based on 186 reviews
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15 min.
115 min.
12 to 16 servings

Classic pound cake gets a chocolate boost in this rich dessert that's finished with a decorative drizzle of melted chocolate.


  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups packed light brown sugar
  • 1 cup (2 sticks) butter, softened
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup milk
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PREHEAT oven to 350º F. Grease 12-cup Bundt pan.

MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.

COMBINE flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into prepared Bundt pan.

BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.

MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.

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Too dry

I made this cake yesterday following the directions to a "T". Just cut into it today and it is so dry the piece literally fell apart as I was cutting it. I ended up with a few chunks of cake and a pile of crumbs! It does taste good though. I wish I had read the reviews first - I would have cut the flour down to 2 1/2 cups. Will definitely make again with that alteration.

- Kristina Alexander from Bellevue, NE


This is one of your best receipe's ever..Very Good.

- linda pena from Pasadena, TX

Changed up a little

I changed this recipe a little bit. It is really good the way it is but I made it even richer by substituting evaporated milk for the milk, adding about half a cup of chocolate chips to the batter, and instead of just melted chocolate on top I used a ganache with heavy cream and chocolate. These changes made this recipe even richer.

- Nicole Tarpley from Seabrook, TX

Little too dry

I made this cake last night for my co-workers and it was a little too dry for my taste. I think I will make it again but use less flour 2 1/2 instead of 3 cups and maybe more milk and butter. And instead of using semi-sweet morsels for the topping I will use hot fudge. I like a sweet chocolate not bitter. All in all it was good just not great.

- Kelly Ross from Watkinsville, GA


I made this pound cake and my Husband said it was delicious! In fact he ate almost the whole cake in 3 days. He liked the cake's consistancy and said it had a good flavor.

- Suzanne Geiger from Zionsville, PA

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 570
  • Calories from Fat: 230
  • Total Fat: 25g (39% of DV)
  • Saturated Fat: 15g (76% of DV)
  • Cholesterol: 110mg (37% of DV)
  • Sodium: 360mg (15% of DV)
  • Carbohydrates: 79g (26% of DV)
  • Dietary Fiber: 2g (10% of DV)
  • Sugars: 51g
  • Protein: 7g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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