This Easy Chocolate Syrup Pound Cake has the devil calling your name. It comes from the Washington Street United Methodist Church’s Bicentennial Cookbook (Columbia, SC).
Temptation is a dangerous thing, but when it comes to this rich chocolate syrup pound cake you might want to pray real hard and take your chances. Hopefully, it’ll turn out better for you than it did Eve.
It’s a million dollar sweet treat that is dense and moist and so very chocolaty. This classic, homemade recipe is a chocolate lover’s paradise.
You can make this tastefully simple chocolate cake for practically any occasion, except maybe a Weight Watchers meeting. It’s so easy to make with simple ingredients. Plus, it freezes really well, so you can freeze temptation.
This cake is wonderful by itself, but it would also taste great with ganache, a chocolate glaze or topped with strawberries.
As an Amazon Associate I earn from qualifying purchases.
How to freeze chocolate syrup pound cake
A pound cake plus of chocolate syrup pound cake and all pound cakes is they freeze super well. They will still have tremendous pound cake flavor after 4 to 6 months in the freezer. In fact, I believe pound cakes are tastier after serving freezer time.
To freeze the cake or a portion of the cake:
- Cool the cake completely
- Wrap the cake 2 or 3 times in plastic wrap and aluminum foil. I usually use just aluminum foil.
- Put in large freezer storage bag. I skip this sometimes and just freeze in foil.
To freeze in slices:
- You can wrap your slices individually in plastic wrap and aluminum foil or only aluminum foil. Then place them in a freezer storage bag or container.
- You can also slice the cake and put slices of parchment paper between the slices. Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above.
Easy Chocolate Syrup Pound Cake
Equipment
- Stand or Hand Mixer
- Bundt or Tube Pan
Ingredients
- 8 ounces semi sweet chocolate I used a 4 ounce bar of Bakers Semi Sweet Chocolate and 4 ounces of semi sweet chocolate chips.
- 2 sticks butter
- 2 cups sugar
- 4 eggs
- 1 cup buttermilk
- 2 ½ cups all-purpose flour sifted
- ¼ tsp baking soda
- 2/3 cup chocolate syrup
- 2 teaspoons vanilla
Instructions
- Grease and flour tube pan or bundt pan
- Cream butter and sugar until they are light and fluffy. Should be lighter in color and less gritty.
- Add eggs one at a time, mixing well before you add the next
- Melt chocolate in microwave or on stove top until completely smooth. Directions on melting chocolate below.
- Add melted chocolate and incorporate well
- Add buttermilk and mix well
- Add sifted flour and soda
- Add chocolate syrup and vanilla
- Beat well and pour into prepared pan
- Bake at 325 for 1 hour and 20 minutes
- Remove from oven and cool 10 minutes. Remove from pan.
Notes
Nutrition
More chocolate pound cake recipes
All of these are from Southern Living’s 1971 classic Cakes cookbook.
USEFUL TOOLS IN MAKING THIS RECIPE
Nordic Ware Bundt Pan
Pouring Shield for Kitchen Aid Mixer
Cake Cooling and Serving Grid
Kitchen Aid Classic Stand Mixer
This looks really delicious. My daughter loves anything chocolate. Looking forward to making this reipe!
This is a good ole chocolate cake. Thanks for your kind words.
I made this recipe! I didn’t have a bundt pan so I just used my regular pan and it turned out great but not as pretty of course!
Wow, I’m so glad you made it and, most of all liked it. Remember, it’s taste that counts. Who cares if you used a regular pan. Thanks for the kind words.
Wow, this cake does look so dense it must be so satisfying! Love the strawberries on top too!
Thanks for the nice comment. I pretty much find anything with chocolate satisfying. Is that good or bad??????
I’m planning to make this pound cake at the weekend as a treat for my hubby who’s a real chocoholic!
Oh, please do and please write a comment on how it turned out. I hope you guys like it.
easy to make pound cake.. i bookmarked this recipe to make.
Thanks. Please leave a comment on how it comes out, if you make it.
I tried chocolate cake many times but never with the chocolate syrup. It’s something new. Will give a try.
This sounds awesome. Thanks for sharing!!
Thanks for your kind words.
This pound cake is simple to bake and is delicious! If I knew how to post a pic I would!!
Hey, thanks so much for your feedback. Saw the pic on Pinterest and it looked wonderful.
Amazin!
I love reading your site.
This is a great blog.
I love reading your site.
In the late 60s – early 70s, my grandmother used to make a chocolate cake in a bundt pan that had Hershey syrup as an ingredient. That’s all I remember other than the happiness I would feel when I came home from school to a slice of it! I have searched for the recipe for decades. Found this yesterday. I’ll be making it soon for my grandsons. Hoping beyond hope this will be as magical to them as it was to me as a child.
Thanks for your sweet comment. Please let me know if you make it. I made this cake for some neighbors and it was a hit. I hope it will also be a hit for your grandsons.
What brand of chocolate syrup do you use in this recipe?
I actually think I used Kroger (grocery store) brand or Hershey’s. As long as you know or feel it has good chocolate flavor, it will be just fine in this chocolate syrup pound cake recipe. Please let me know how it turns out. Great question. Thanks