Hi there! I’m Cassandre, and today on Caramel Loafing I’m sharing a truly special chocolate dessert: French Chocolate Pound Cake (Gâteau de Voyage au Chocolat).
We can’t recommend this recipe enough! Unlike traditional chocolate pound cakes that just use cocoa powder, this version uses a deeply rich chocolate ganache instead — plus chocolate chunks folded right in. This double chocolate hit brings the flavor to a whole new level, while almond flour adds a subtle nutty note and keeps the texture moist and tender.
One of the best parts? The pearl sugar at the bottom — it bakes into a crisp, sweet surprise that’s reminiscent of the signature crunchy sugar crystals you find at the bottom of Japan’s famous Fukusaya Castella cake. It’s a clever finishing touch that makes every bite so satisfying!
This recipe was inspired by the same French pastry master behind our French Crème Brûlée, Philippe Conticini, but we’ve adapted it for home bakers. We swapped in easy-to-find almond flour for hazelnut flour, and used 70% dark chocolate instead of a blend of milk and bitter chocolate to simplify things. It may look like a longer ingredient list, but the method is straightforward — and the unique flavor is absolutely worth it. If you’re a chocolate lover, this is a must-bake!
More loaf cake ideas to try:
Lemon Pound Cake
Poached Pear Pound Cake
French Weekend Cake (Classic French Pound Cake)
Chocolate Banana Pound Cake
Rum Fruit Pound Cake
Chocolate Marble Pound Cake
French Chocolate Pound Cake Recipe
Ingredients
Loaf pan size: 17cm length x 8cm width x 6cm height
☞ Chocolate Ganache
- 70% dark chocolate 58g (2 oz)
- Unsalted butter 65g (2.3 oz)
☞ Chocolate Pound Cake Batter
- Light brown sugar 70g (2.5 oz)
- Almond flour 85g (3 oz)
- All-purpose flour 38g (1.3 oz)
- Baking powder 1.5g (about 0.4 tsp)
- Egg yolk, 1 (about 18–19g / 0.6 oz)
- Whole egg, 1 (about 55–58g / 2 oz)
- Heavy cream 20g (0.7 oz)
- Salt 1g (about 1/8 tsp)
- 70% dark chocolate chunks 65g (2.3 oz)
- Egg whites 85g (3 oz)
- Pearl sugar 15g (0.5 oz)
Use our Nutrition Calculator to check full nutrition details for this recipe.
How to Make French Chocolate Pound Cake
- Butter the loaf pan thoroughly, dust with flour, and tap out the excess. Chill the prepared pan in the fridge.
- Make the chocolate ganache: Place 58g (2 oz) dark chocolate and butter in a heatproof bowl. In a small pot, bring 1/4 pot of water to a simmer, reduce heat to low, and place the bowl over the pot (the bowl should not touch the water). Melt gently, stirring constantly until smooth.
- Remove the ganache from the heat and let it cool slightly.
- In a separate bowl, combine almond flour and light brown sugar. Lightly whisk the egg yolk and whole egg, then add to the almond flour mixture. Fold together with a spatula.
- Add the ganache and heavy cream, folding gently until incorporated.
- Sift together the all-purpose flour, baking powder, and salt. Add to the batter and fold gently using the cut-and-fold method — do not overmix. The batter should be thick and slightly heavy.
- Fold in 65g (2.3 oz) of dark chocolate chunks.
- In another bowl, use a whisk to lightly beat the egg whites until they turn foamy and slightly airy. Do not whip to stiff peaks; you just want them loosened for volume.
- Gently fold the foamy egg whites into the batter with a spatula. Be careful not to deflate the air bubbles.
- Sprinkle the pearl sugar evenly over the bottom of the prepared pan. Pour in the batter and smooth the top. Use a knife to make a shallow cut down the center to help the loaf split nicely as it bakes.
- Preheat the oven to 356°F (180°C) and bake for 50 minutes. For a slightly moister result, you can reduce the baking time by 2–3 minutes.
- Once baked, let the cake rest on a wire rack for 15 minutes before removing it from the pan. Once fully cooled, wrap tightly in plastic wrap or store in an airtight container to keep it moist. It will keep at room temperature for about 3 days or refrigerated for up to a week.
Watch the full step-by-step video here: French Chocolate Pound Cake
French Chocolate Pound Cake FAQs & Tips
This French chocolate pound cake (gâteau de voyage au chocolat) is easy to make, but a few details help ensure perfect results every time. Here are some common questions and handy tips:
Why shouldn’t the bowl touch the water when melting ganache?
Ganache is best melted gently because chocolate is sensitive to high heat. Using a glass bowl helps control the temperature, but always ensure the bowl doesn’t touch the simmering water — direct contact can overheat the chocolate, causing it to burn or split. Slow and steady is key for smooth, glossy ganache!
Why sift the flour even if it looks lump-free?
Even pre-packaged flour can hide tiny lumps that affect your batter’s texture. Sifting ensures your dry ingredients mix evenly and aerates the flour, resulting in a lighter crumb. Baking powder can also clump, so sifting guarantees a smooth, consistent batter with no bitter bites.
Why use the cut-and-fold method?
Overmixing cake batter can develop gluten and deflate any whipped ingredients like egg whites. The cut-and-fold technique keeps the batter light and airy while ensuring everything is evenly combined — a simple step for the best texture!
Why weigh the egg whites separately?
This recipe’s ratios are precise: one whole egg plus one yolk plus exactly 85g (3 oz) of egg whites. Measuring keeps the batter consistent and ensures it bakes up with the right moisture and structure every time.
How do I prep the pan so the cake won’t stick?
Coat the loaf pan with a layer of soft butter, dust it with flour, then chill it — this classic trick helps the cake release easily and bake up with beautifully even edges.