Chocolate Pound Cake with White Chocolate Frosting

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Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

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This is based on the classic pound cake recipe. It is a very simple cake, not too rich and suitable for making on a large scale.


  • 100 g butter, plus more for greasing
  • 225 g real dark chocolate
  • 225 g flour
  • 3 level tsp baking powder
  • 225 g soft brown sugar
  • 3 large eggs
  • 225 g sour cream or crème fraîche
  • 1 tsp real vanilla essence
  • unsweetened cocoa powder, to dust

For the White Chocolate Frosting

  • 200 g real white chocolate
  • 200 ml whipping cream, crème fraîche or sour cream


Preheat the oven to 180°C/Gas 4 and butter a large kugelhopf mould (any mould will do, but keep checking as cooking times will vary in other moulds). Melt half the chocolate as described.

Sift together the flour and baking powder. Using the metal blade in the food processor, beat the butter, sugar, eggs, crème fraîche, sifted flour mixture and vanilla. When it is all mixed, add the melted chocolate and give it a final mix.

Pour the mixture into the tin and bake for 30–45 minutes, until a skewer inserted into the cake comes out clean. Allow to cool in the tin and then turn out.

To make the white chocolate frosting: first melt the white chocolate very carefully as described (do not overheat). Beat the cream until it starts to thicken. Fold the cream into the melted chocolate as per the Ganache recipe and chill until stiff.

Spread the frosting on the cake and dust with unsweetened cocoa powder.

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