Donna Hay’s Chocolate Pound Cake is a beautifully simple yet indulgent dessert that highlights rich chocolate flavor and a perfectly moist, dense crumb. True to her signature style, the recipe uses minimal ingredients to create a refined, foolproof cake that’s both elegant and comforting. Whether served plain, lightly dusted with cocoa, or paired with whipped cream or berries, this chocolate pound cake is a timeless bake that feels effortlessly sophisticated and irresistibly delicious.

Ingredients

• 1 cup (100g) cocoa powder, sifted
• ⅔ cup (180ml) boiling water
• 250g unsalted butter, softened
• 1 cup (220g) caster (superfine) sugar
• ⅔ cup (120g) brown sugar
• 2 teaspoons vanilla extract
• 5 eggs
• 1 cup (150g) plain (all-purpose) flour

chocolate glaze

• 100g dark chocolate
• 1 teaspoon vanilla extract
• ¼ cup (60ml) single (pouring) cream

Instructions

• Preheat oven to 160°C (325°F). Place the cocoa and boiling water in a bowl and mix until smooth. Set aside. Place the butter and both the sugars in the bowl of an electric mixer and beat on high speed for 6 minutes or until light and creamy.
• Add the vanilla, eggs and cocoa mixture and beat until well combined. Add the flour and mix until just combined. Pour the mixture into a lightly greased 21cm x 10cm loaf tin lined with non-stick baking paper. Bake for 1 hour 10 minutes or until cooked when tested with a skewer.
• Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely. To make the chocolate glaze, place the chocolate, vanilla and cream in a small saucepan over low heat and stir until smooth. Cool slightly before spreading over the cooled cake to serve. Serves 12.

Recipe from Donna Hay