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Chocolate Pound Cake

Chocolate Pound Cake

Parve chocolate pound cake is like a dream come true. Don't go another meal without a slice of rich, delicious kosher chocolate cake. We cannot have a meal in our house without chocolate. I wrote this recipe years ago when I was looking for a good parve pound cake. 

I wanted a simple presentation that did not require lots of fuss-but still delivered the big chocolate flavor I was looking for. Attention home cooks: there is no margarine in this recipe because you can still have your cake and eat it too—even parve!

  • Duration
  • Cook Time
  • Prep Time
  • 8-10Servings


  • 1 cup all-purpose flour
  • ½ cup best quality cocoa powder (I only use Valrhona)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces bittersweet chocolate (I only use Callebaut 71%), melted
  • 3 eggs
  • ½ cup brewed coffee
  • 1½ cups brown sugar
  • ½ cup canola oil
  • 2 teaspoons vanilla extract


  1. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl. Set aside.
  2. Preheat oven to 325℉.
  3. Mix the chocolate, eggs, coffee, brown sugar and vanilla together in a small mixing bowl.
  4. Mix the wet ingredients into the dry ingredients. Be careful not to over mix or the cake will be tough.
  5. Pour the batter into the prepared loaf pan and bake in a preheated oven for 50-60 minutes until a toothpick can be inserted and will have moist crumbs on it.
  6. Place the cake pan on a cooling rack and allow to cool for 1 hour. Run a knife around the edge of the cake and unmold onto a plate. Dust with powdered sugar.


Lightly grease a loaf pan with canola oil and then dust it with cocoa powder.