Skip to content

RECIPES - Click "recipes" tab on main menu for recipe categories

Dark Chocolate Pound Cake with Decadent Toppings

by Peter Fehr 10 Nov 2020

dark chocolate pound cake caramel sauce


1 cup (250 mL) cocoa powder
3 cups (750 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) sugar
1 cup (250 mL) Milk
1/2 cup (125 mL) plain yogourt
3/4 cup (180 mL) vegetable oil
4 eggs at room temperature
1 tbsp (15 mL) vanilla extract
1 cup (250 mL) semisweet or dark chocolate chips
Icing Sugar
Gourmet Inspirations Salted Caramel Whisky Dessert Sauce
Fresh berries
Whipped cream


Preheat oven to 350 °F (180 °C). Butter a 10-in (25 cm) Bundt pan or two 9 x 5-in (23 x 13 cm) loaf pans.

Mix all dry ingredients except chocolate chips. Mix.

Mix all wet ingredients. Whisk together.

Pour wet ingredients into dry mixture.

Grease pans then spread batter into prepared pan, smoothing top. Bake for 60 to 70 in a bundt pan or 20-30 min in 9x13” pan or until a tester inserted in centre comes out with a few moist crumbs clinging to it.

Let cool in pan on a rack for 15 min. Invert onto rack, remove pan and let cool completely.

Serve dusted with icing sugar and drizzled with Gourmet Inspirations Salted Caramel Whisky Dessert sauce and topped with mixed fresh berries! (You could also soak the cake with the caramel sauce by poking holes in the cake with fork and drizzling with sauce. Let sit 1 hour before serving to allow sauce to soak in!

Prev Post
Next Post

Thanks for subscribing!

This email has been registered!

Shop the look

Choose Options

Edit Option
this is just a warning
Shopping Cart
0 items