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Chocolate Cube Pound Cakes

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These Chocolate Cube Pound Cakes are rich, tender, and moist with a slightly dense classic velvety pound cake texture and smothered with a melty chocolate drip on top. Perfect for chocolate lovers and there is no sharing required!

chocolate cube pound cakes with chocoalte drip

You know those days when you just need an entire chocolate cake to yourself? Well, these Chocolate Cube Pound Cakes are your perfect solution.

These little cakes are perfect when you are having a self-care night or whenever you need a scaled-down cake for a small gathering. Smother them with melty chocolate drip for the perfect indulgence. Every bite is a chocolatey dream come true!

chocolate cube pound cakes with chocoalte drip

Mold Alternatives

I used a cube silicone cake mold for baking this recipe. It has 8 cavities and the size of each cavity is about 2x2x2-inch / 5x5x5 cm. There is no need to grease the mold since silicone is nonstick. In addition, the cakes baked in the silicone mold will slide out easily and effortlessly.

cube silicone cake mold

If you don’t have one or not planning to buy the silicone mold, you can either use a cupcake tin or mini bundt cake pan. Depending on the size of your pan, you may need to adjust the baking time. If you use a metal pan, don’t forget to butter and flour your pan to prevent sticking.

You can also bake these up in an 8×4-inch loaf pan. Or you can also double the recipe and bake the cake in a big bundt pan. Simply double the bake time to 45-55 minutes. Test whether the cake is done or not by inserting a toothpick or skewer. If it comes out clean then it is ready.

Baking Tips

  • Have ingredients at room temperature. They mix much more effortlessly into the batter.
  • Don’t overmix. Avoid overmixing the batter as it will lead to a tough and rubbery cake.
  • Don’t overfill the molds. You should fill them about 75% full as the cakes rise during baking.
  • Tap the mold before baking. To make sure there are no gaps between the cake batter and the mold at the base or around the sides. Tapping the mold a few times on the counter before baking also removes any large air pockets that may cause uneven texture in your finished cake. 
  • Use good quality cocoa powder and chocolate. For the best chocolate flavor.
chocolate cube pound cakes with chocoalte drip

Storage

It’s best to store Chocolate Cube Pound Cakes at room temperature with an airtight cover. On average, the cakes will last for 4-5 days when stored properly at room temperature. Don’t refrigerate pound cakes as the texture and the flavor of the cake will have drastically changed after being kept in the refrigerator.

chocolate cube pound cakes with chocoalte drip

More Chocolate Dessert Recipes

chocolate cube pound cakes with chocoalte drip
4.7 from 3 votes

Chocolate Cube Pound Cakes

These Chocolate Cube Pound Cakes are rich, tender, and moist with a slightly dense classic velvety pound cake texture and smothered with a melty chocolate drip on top. Perfect for chocolate lovers and there is no sharing required!
Author: Jaja Bakes
Course: Dessert, Snack
Cuisine: Korean
Servings: 8 cube cakes
Tap or hover to scale!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes

Ingredients

  • 2/3 cup (150 gr) unsalted butter, room temperature
  • 3/4 cup (150 gr) granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup (125 gr) all-purpose flour
  • 1/4 cup (30 gr) cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt

Topping

Instructions

  • Preheat the oven to 350F/180°C.
  • Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until pale and fluffy. Scrape the side with a spatula.
  • Add eggs, vanilla extract, lemon zest, and lemon juice. Beat until well combined.
  • Sift in all-purpose flour, cocoa powder, baking powder, and salt. Beat on the lowest speed until just combined. Don't overmix.
  • Transfer the batter to a piping bag. Pipe the batter into 8 cavities of cube silicone cake mold (each cavity is 2x2x2-inch/5x5x5 cm) until 75% full. Tap the mold on the working surface a few times to flatten the batter and remove the air bubbles.
  • Bake for 20-23 minutes or until a toothpick inserted comes out clean.
  • Cool in the mold for 5 minutes to set, then remove the cakes from the mold. Cool the cakes completely on a cooling rack.
  • In a heatproof bowl, add chopped dark chocolate and grapeseed oil. Place the bowl over but not touching simmering water in a saucepan (bain-marie) and stir until the chocolate is fully melted. Or you can also microwave it in 30-second intervals, stirring after each, until smooth.
  • Pour a tablespoon of melted chocolate on top of each cake. Place a tiny edible gold leaf flake for decoration. Serve immediately for melty chocolate experience or let the chocolate set first before serving.

Video

Nutrition

Serving: 1cube cake | Calories: 407kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 234mg | Potassium: 209mg | Fiber: 3g | Sugar: 23g | Vitamin A: 587IU | Calcium: 63mg | Iron: 3mg
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