Chocolate Chip Chocolate Pound Cake with Malted Glaze

Celebrate all things chocolate with this richly decadent Chocolate Chip Chocolate Pound Cake!! This play on the classic Southern chocolate cake is buttery moist, bakes up soft and perfectly plush every time, and doesn't skimp on taste. It is quick to prepare and made from scratch using dark cocoa powder, filled to the brim with mini chocolate chips, and topped with a thick and luscious malted chocolate glaze!!

If you have been around my blog long enough, you know my love for a good pound cake. From my Moist Oreo Pound Cake to my Southern Lemon Pound Cake I just can't get enough!! Growing up in the South, bundt cakes are practically a right of passage and the first thing I learned to bake. Who can resist that supremely rich, dense but velvety soft texture that practically melts in your mouth?!!

This show stopping cake has definitely become my new obsession. And most importantly, it's checking all of my self proclaimed chocolate lover boxes!! Dutch process cocoa powder imparts a deeply rich and smooth cocoa flavor while the mini chocolate chips melt seamlessly into the cake forming little pockets of chocolate goodness. And the best part? the lusciously smooth malted chocolate glaze that literally tastes like your favorite childhood chocolate milkshake!!

This decadent chocolate pound cake recipe is made using easily accessible ingredients, all of which are pantry staples, and just a few simple steps. The perfect make ahead dessert, it can easily be made a few days ahead and glazed whenever you are ready to serve. Making it perfect for any and all special occasions, holiday celebrations, or backyard BBQ!!

And if you are looking for another decadent chocolate meets chocolate chip recipe combination to satisfy your sweet tooth, try my Easy Triple Chocolate Muffins!!

Jump to:

• Why You'll Love This Chocolate Chip Chocolate Pound Cake
• Recipe Ingredients
• Substitutions and Variations
• Step by Step Instructions
• Expert Baking Tips
• Frequently Asked Questions
• Best Tips for Baking the Perfect Bundt Cake Every Time
• Serving Suggestions
• Storage
• More Chocolate Chip Recipes You'll Love
• 📖 Recipe
• Reviews

Why You'll Love This Chocolate Chip Chocolate Pound Cake

• Fudgy and Moist Texture - Although many chocolate cake recipes have the reputation of being dry, this chocolate chip chocolate pound cake is anything but. It bakes up super soft and moist every time. With its cloud like texture, it practically melts in your mouth!!
• Perfect Make Ahead Dessert - Not only does this cake stay moist for days but it is the perfect dessert to make 1-2 days ahead of time. All you have to do is glaze right before you are ready to serve.
• Rich, Chocolate Flavor - Perfect for chocolate lovers, this chocolate chip chocolate pound cake is made with dutch process cocoa powder, filled with semisweet mini chocolate chips and topped with a mouthwatering malted chocolate glaze, so there is rich chocolate decadence in every bite!!
• Simple to Make - With only a handful of ingredients and approachable step by step instructions, this recipe is perfect for new bakers, seasoned pros, and kids!!

Recipe Ingredients

Ingredient Notes

Here are a few notes on the handful of ingredients used to make this Easy Chocolate Chip Chocolate Pound Cake:

• Unsalted butter - I prefer using unsalted butter in my baking but you can definitely use salted butter if that is all you have. Just be sure to omit the salt. Be sure your butter is at room temperature before creaming with the sugar.
• Dutch processed cocoa powder - I used Valhrona Dutch Process Cocoa powder. Dutch process cocoa powder is darker and richer compared to natural cocoa powder. It has a smooth, mellow flavor and results in a fudgier cake.
• Mini semi-sweet chocolate chips - Mini semisweet chocolate chips are the go to for this recipe. Not only are they the perfect size, they disperse easily and ensure there are tiny pockets of chocolate in every bite.
• Sour cream - Sour cream adds moisture and richness because of the higher fat content therefore giving this cake a tender crumb. Be sure to use full fat room temperature sour cream.
• Baking powder - Because Dutch process cocoa powder is not acidic, it does not react with baking soda which produces carbon dioxide and causes cake to rise. A larger amount of baking powder is used in this recipe to leaven the cake. Due to this, it is not recommended to switch Dutch process cocoa for natural cocoa powder as you will not have the proper balance of acid needed for the cake to rise.
• Espresso powder - I love using espresso powder in chocolate cakes. Not only do they pair beautifully together but the espresso enhances the chocolate flavor. If you do not like the taste of espresso, not to worry. You can't taste it at all!!

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

Bundt cakes are by far my favorite dessert. Not only are they easy to make, but I LOVE how versatile they are and how they allow you to get creative in the kitchen. Especially when it comes to experimenting with different flavor profiles. Listed below, are a few twists you can incorporate to take this chocolate pound cake recipe and make it your own!! Here are a few variations to consider:

• Use different flavored chips. Instead of using chocolate chips, use butterscotch or peanut butter chips!! You could also switch out the semisweet chocolate chips for dark or milk chocolate chips. If using milk chocolate chips, I suggest increasing the salt to 1 teaspoon so the cake won’t be too sweet. Or leave out the chocolate chips all together, the cake will still taste delicious!!
• Add some crunch. Create some texture by folding in toasted walnuts or pecans after mixing the batter.  Or, add a layer of chopped nuts to the top of the cake after glazing. I suggest using toasted nuts. Toasting the nuts will enhance their flavor. 
• Spice it up. Add cinnamon for a little warmth.
• Use a different extract. Switch up the flavor by using almond, coconut or mint extract.
• Use a different glaze. Instead of topping your bundt with the malted chocolate glaze, try my chocolate espresso ganache instead or a quick dust of powdered sugar!!
• Substitute the sour cream. If you find yourself in a pinch and do not have sour cream, you can substitute it by using plain whole milk greek yogurt.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.

Step by Step Instructions

Now that we know all about our ingredients, all we need to do now is get baking!! This buttery sour cream pound cake is simple to make and only takes a few easy steps. Here is how to make and bake this deliciously moist chocolate chip chocolate pound cake:

Before you start, preheat the oven to 350 degrees. After sifting together the dry ingredients, prepare your bundt pan by either spraying with a non stick baking spray or butter and flour.

Expert Baking Tips

• Properly measure your flour.  I recommend weighing your flour using a kitchen scale. If you do not have a food scale, first fluff your flour in its container using a fork. Next, spoon the flour into a measuring cup without packing it down. Overfill the measuring cup, then level it off using the back of a butterknife. Do not use the measuring cup and scoop directly into the flour. Doing this will add more flour to the recipe resulting in a dry cake.
• Use room temperature ingredients. Using room temperature ingredients helps them mix together easily. It also ensures the cake batter is not over-mixed and creates an even, moist cake. Be sure to allow your ingredients to come to room temperature two hours prior to baking.
• Completely cool the cake before glazing. Before glazing, be sure your cake is completely cool or the glaze will melt.  This should take approximately 2 hours. 
• Do your best not to over mix. Over mixing the cake batter will over work the gluten resulting in a dense, tough textured cake.
• Gently tap the cake pan to release the air bubbles. Be careful when tapping the cake pan to release the air bubbles. Tapping too hard will cause the chocolate chips to sink.

Craving more chocolate cake? When you are done with this recipe, be sure to check out my Double Chocolate Cinnamon Bundt Cake!!

Frequently Asked Questions

How do you keep chocolate chips from falling to the bottom of a cake?

When testing this recipe, I first tried using regular size chocolate chips. I found they were too heavy and sank to the bottom of the cake pan after baking. Mini chocolate chips are smaller and disperse easier throughout the cake.

To help keep them from falling to the bottom, I found that adding ¾ cup to the last batch of flour and ¼ cup on top of the cake before it goes into the oven works the best.

Adding them with the flour helps to coat the chocolate chips in addition to ensuring an even distribution. It also prevents over-mixing which could occur if adding the chocolate chips to an already mixed batter. The chocolate chips added to the top of the batter in the pan will sink somewhat during baking but should not sink to the bottom of the pan.

What is the difference between regular cocoa powder and dutch process cocoa powder?

Natural/unsweetened cocoa powder comes from processed cocoa bean solids. It's lighter in color and has a sharp, bitter flavor. It is also naturally acidic and is usually paired with baking soda which neutralizes the acid and allows baked goods to rise.

Dutch processed cocoa is made from cocoa beans that have been washed in an alkalizing solution to neutralize its acidity. Because of this, it does not react to baking soda and is usually paired with baking powder. It has a darker color and a smooth, rich flavor.

In this instance, the acidity in the sour cream will react with the baking soda thus helping the cake to rise.

Why is my chocolate pound cake dry?

Over baking and using too much flour will cause your chocolate pound cake to be dry. Knowing whether or not the oven is properly calibrated is important in ensuring the cake is baking at the correct temperature.

You can easily check the calibration of your oven by placing an oven thermometer in your oven. After preheating, check to see if the temperature displayed on your oven is the same as the temperature reading on the thermometer.

What causes a pound cake to be heavy?

There are many reasons as to what causes a pound cake to be heavy. The most common reasons are

1. Not enough air was incorporated while creaming the butter and sugar together.

Creaming the butter and sugar together adds air bubbles to the batter. The air bubbles expand, leavening the cake and helping it to rise. Be sure to cream your butter and sugar for a least 4 to 5 minutes to prevent a heavy cake.

2. The batter was over mixed causing an increase in gluten formation.

Over mixing the cake batter once the flour has been added promotes excess gluten formation leading to a dry and dense cake. Only mix until you no longer see streaks of flour or sour cream.

Best Tips for Baking the Perfect Bundt Cake Every Time

Traditionally, pound cakes were made using a pound of butter, a pound of sugar, a pound of flour and one pound of eggs. Although the quantities of the ingredients have changed, the method of how to achieve perfectly moist pound cake has stayed the same. I know that pound cakes can be a little fussy but I am here to put your fears to rest!! With my top tips below, you will be baking like a seasoned Southern pro in no time!!

How to prevent your pound cake from sticking

1. Use a good quality bundt pan. Using a good quality nonstick bundt pan is key when baking a bundt cake. Nordicware is my favorite brand and has always been my go to for their beautiful craftsmanship and the unmatched superior quality of their product.
2. Properly prepare your bundt pan. Properly preparing your bundt pan before adding your batter is crucial when it comes time to remove the cake from the pan. You can do this by either using a nonstick baking spray that contains flour or buttering and flouring the bundt pan.
   • When preparing your pan using a nonstick spray, be sure to spray the pan in short strokes, turning the pan as you spray. Do not just concentrate in one area. Also, do not allow the spray to pool at the bottom of the pan.
   • After spraying, I like to take a natural bristled pastry brush and brush all of the areas inside of the pan. This includes all the nooks and crannies, fluted edges, and centered tube.
   • I like to prepare my pan before I adding the batter so the spray does not dry. If using the butter and flour method, generously grease the pan with butter and sprinkle with flour, tapping out any excess of flour.

How do I know when my pound cake is done?

1. The toothpick test. To test to see if your bundt cake is done, remove the cake from the oven and place it on a heat proof surface. I like to use a long bamboo skewer and insert it in the middle of the cake. If the skewer still has wet batter after pulling it out of the cake, that means your cake needs to bake a few minutes more. If it comes out when a few moist crumbs then it's ready to go!!
2. The bounce test. I also like to gently press the cake to test for doneness. If the cake bounces back when lightly pressed it's ready. If not and the area where it was pressed stays indented, it needs a little more time.
3. Avoid opening the oven door until you reach the minimum bake time stated in the recipe. The more you open the oven door, you are allowing hot air to escape and cool air to enter. This affects the temperature of the oven and you will no longer be baking your cake at the correct temperature.

Serving Suggestions

Pound/bundt cakes are all about simplicity. Perfect for all occasions, they are endlessly versatile and can served with just about anything. Topped with a silky glaze or shiny ganache, a sweet sprinkle of powdered sugar, or left unadorned to allow the flavorful cake to shine on its own - there's really no way you can go wrong. However you decide to serve it, just know it will be delicious!! Here are a few ideas on how to serve this sour cream chocolate chip pound cake:

• This chocolate cake pairs perfectly with a yummy scoop of vanilla ice cream. Not a vanilla fan? In addition to vanilla, strawberry, chocolate, peanut butter, rocky road and coffee ice cream would all be great pairings. Or try it with a scoop of mint chocolate chip!!
• Add an extra layer of creaminess by topping your slices with a dollop of vanilla whipped cream.
• Leave off the malted chocolate glaze and serve it with a drizzle of decadent caramel sauce.
• Perfect for Valentine's Day, this cake would also pair beautifully with your favorite berry. Pair it with raspberries for a fruity pop of flavor or try my strawberry sauce.
• Increase the malted flavor by adding chopped whoppers on top of the glaze!!

Storage

Room Temperature

Store the fully cooled, unglazed chocolate chip pound cake in an airtight container for 3 to 5 days. Alternatively, you can wrap the unglazed chocolate bundt cake in plastic wrap and foil and store in the refrigerator until ready to serve. 

Refrigerator

Store the glazed chocolate pound cake in an airtight container in the refrigerator for up to 5 days.

More Chocolate Chip Recipes You'll Love

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don't forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

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