Rich, moist, and loaded with three layers of chocolate, this decadent pound cake is perfect for true chocolate lovers! The addition of double chocolate extract enhances the chocolate flavor for an indulgent dessert experience.

Why You’ll Love This Recipe

• Ultra-Chocolatey: Semi-sweet chocolate chips, cocoa powder, and chocolate extract create layers of chocolate goodness.
• Moist and Tender: Buttermilk keeps the cake soft while giving it a rich texture.
• Impressive Dessert: Perfect for special occasions, holidays, or any time you want a show-stopping cake.
• Easy to Glaze: Smooth chocolate glaze adds a professional touch without extra fuss.

Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 2 tsp vanilla extract
• 2 tsp double chocolate extract (or 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 (or chopped chocolate)

For the Chocolate Glaze

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

Step-by-Step Instructions

Step 1: Prepare Oven and Pan

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

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream butter and sugar until light and fluffy, about 4 minutes.

Step 3: Add Eggs and Extracts

Beat in eggs one at a time. Mix in vanilla extract and double chocolate extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Step 5: Mix Wet and Dry Ingredients

Add the dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Step 6: Fold in Chocolate Chips

Gently fold in semi-sweet chocolate chips until evenly distributed.

Step 7: Bake

Pour batter into the prepared pan. Bake 70–80 minutes, or until a toothpick inserted comes out mostly clean.

Step 8: Cool

Allow cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

Step 9: Prepare Chocolate Glaze

Heat heavy cream until just simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth, then add double chocolate extract.

Step 10: Glaze the Cake

Drizzle the chocolate glaze over the cooled cake and allow it to set before slicing.

Frequently Asked Questions

Can I use regular vanilla extract instead of double chocolate extract?
Yes, you can use vanilla with 1 tsp espresso powder for a subtle depth of flavor.

Can this cake be made in a loaf pan?
Absolutely! Bake at the same temperature, but reduce time to about 60–70 minutes.

How should I store the cake?
Keep at room temperature for 2 days or refrigerate for up to a week.

Can I freeze it?
Yes, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before serving.

Final Thoughts

This Triple Chocolate Buttermilk Pound Cake is a chocolate lover’s dream. Moist, rich, and bursting with chocolate flavor, it’s perfect for holidays, birthdays, or any celebration. The smooth chocolate glaze adds a stunning finishing touch, making it as beautiful as it is delicious.

Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: ~1 hour 35 minutes
Yield: 12–14 servings
Calories: ~420 per slice