Dairy Farmers of Canada

Dark Chocolate Pound Cake

This recipe is taken from the 2009 Milk Calendar. Moist, dense and chocolaty to the extreme! Indulge in a piece of this decadent cake for dessert with fresh fruit or as a snack with a café latté.

  • Prep: 15 min - 20 min
  • Cooking: 1 h - 1 h 10
Yields 12 - 16 servings
dark chocolate pound cake


  • 1 cup (250 mL) Milk
  • 1 cup (250 mL) cocoa powder
  • 1/2 cup (125 mL) plain yogourt (not fat-free)
  • 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
  • 3/4 cup (180 mL) butter softened
  • 2 cups (500 mL) sugar
  • 4 eggs at room temperature
  • 1 tbsp (15 mL) vanilla extract
  • 1 cup (250 mL) semisweet chocolate chips
  • Icing sugar
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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.

In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogourt and set aside.

In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla extract. Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk. Fold in chocolate chips.

Spread into prepared pan, smoothing top. Bake for 60 to 70 min 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.


If using a dark-coloured metal pan, decrease the oven temperature to 325 °F (160 °C) to be sure the cake doesn't get too crusty.

For the Adventurous: Replace half of the chocolate chips with chopped white chocolate or white baking chips. Garnish with a drizzle of melted white or dark chocolate.

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Nutritional information

Per serving
Energy: 353 Calories
Protein: 6 g
Carbohydrate: 54 g
Fat: 14 g
Fibre: 3 g
Sodium: 213 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 58 mg
Folate: 17 %
Iron: 16 %
Magnesium: 19 %
Riboflavin: 14 %