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5 from 1 vote

Chocolate Poundcake with Chocolate Ganache

This chocolate poundcake is a lovely twist on an old favorite. Give it a glaze to take it over the top!
Prep Time10 mins
Cook Time1 min
Total Time12 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 395kcal
Author: Cery



  • 6 Tbsp raw chocolate powder
  • 1 1/4 cup butter
  • 2 cups dehydrated sugar cane juice
  • 4 large eggs
  • 1 tsp homemade vanilla extract
  • 3 cups unbleached flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup homemade buttermilk


  • 3 Tbso raw chocolate powder
  • 2 Tbsp filtered water
  • 2 Tbsp raw honey
  • 6 Tbsp butter cut into pieces



  • Cream butter and sugar.
  • Add vanilla. Add eggs one at a time, beating after each one. Beat 2 1/2 minutes on high.
  • Sift dry ingredients and add to butter/sugar/egg mixture alternating with buttermilk, starting and ending with dry ingredients. Beat 3 1/2 minutes.
  • Pour in buttered and floured Bundt pan. Smooth top. Bake at 350 degrees for 1 hour and 10 minutes.
  • Turn out of pan onto a cooling rack. When cool transfer to a serving plate.

Glaze (optional)

  • Melt butter, honey, and water in a small saucepan just until butter is mostly melted.
  • Add raw chocolate powder and whisk until smooth. It should be thin enough to pour. If not, add water a teaspoon at a time until it is.
  • Pour over the cake. Let cool til set.


Calories: 395kcal | Carbohydrates: 48g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 322mg | Potassium: 138mg | Fiber: 2g | Sugar: 28g | Vitamin A: 676IU | Calcium: 48mg | Iron: 1mg