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Chocolate Pound Cake with Hot Fudge Sauce

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  • Total Time: 75 minutes
  • Yield: 15 to 18 servings 1x


A rich, delicious, mouth-watering Chocolate Pound Cake topped with a hot fudge sauce. Try it with a scoop of vanilla or peppermint ice cream!




  • 1 1/2 cups butter,  softened
  • 3 cup granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 5 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup sour cream


  • 1 pkg (12 oz) semi sweeet chocolate chips
  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1 can (12oz) evaporated milk
  • 1 tablespoon vanilla


  1. Preheat oven to 325 degrees. Spray a bundt pan with non stick cooking spray.
  2. Cream together the butter and sugar at medium speed until fluffy. Add eggs ome at a tme, beating well after each addition. Add vanilla and mix well.
  3. In a separate bowl whisk together the flour, cocoa, baking soda, baking powder and salt.
  4. Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Stir in sour cream.
  5. Pour batter into the prepared pan.
  6. Bake 60 to 75 mins or until a wooden toothpick inserted into the center comes out clean.
  7. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Serve with hot fudge sauce and ice cream if desired.
  8. To make hot fudge, combine chocolate chips and butter in a medium saucepan. Cook over low heat stirring frequently for 2 to 3 minutes or until chocolate chips are melted and smooth. Add powdered sugar and evaporated milk, whisking until smooth. Increase head to medium and cook, whisking constantly for 5 minutes. Remove from heat, stir in vanilla and let cool. Serve over chocolate pound cake.


This cake will keep for several days wrapped tightly in plastic wrap and kept in a cool place or the fridge. Fudge sauce will keep for several weeks stored in the fridge.

  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Category: Cakes & Cupcakes