Moist Chocolate Pound Cake with Fudge Sauce Recipe - inspired by Practical Magic

If you’ve ever watched Practical Magic, you’ll remember the famous scene where the sisters enjoy chocolate cake for breakfast. I loved that idea so much that I created this rich, indulgent chocolate pound cake as the dessert for my own Practical Magic-themed dinner party. The cake is moist, decadent, and topped with a thick chocolate fudge sauce — perfect for cosy gatherings or a magical chocolate moment anytime.

If you’re looking for a rich, indulgent chocolate pound cake that stays soft and moist, this recipe is perfect. Topped with a thick chocolate fudge sauce, it’s the ultimate cosy treat for afternoon tea, special occasions, or just a sweet moment for yourself.

Adding a tablespoon of instant coffee really deepens the chocolate flavour, while serving the fudge sauce in a small jug lets everyone pour their own — though you can drizzle it over the whole cake if you like.

Ingredients

For the Chocolate Pound Cake:

• 340 g unsalted butter, room temperature

• 450 g granulated sugar

• 4 large eggs

• 360 g plain flour

• 80 g unsweetened cocoa powder, sifted

• ½ tsp salt

• ½ tsp baking soda

• 240 ml buttermilk (or half buttermilk, half sour cream for extra richness)

• 2 tsp vanilla extract

• 1 tbsp instant coffee, dissolved in a splash of warm water (optional)

For the Chocolate Fudge Sauce:

• 200 g dark chocolate (50–70% cocoa), chopped

• 200 g sweetened condensed milk

• 100 g icing sugar, sifted

• 2 tsp vanilla extract

• Pinch of sea salt

Method

Preheat oven to 325 °F / 160 °C. Grease and flour a 10–12 cup bundt pan.

Beat the butter and sugar until pale and fluffy. Add eggs one at a time, mixing lightly after each.

In a separate bowl, whisk together flour, cocoa powder, salt, and baking soda.

Add a third of the dry ingredients to the butter mixture, mix, then a third of the buttermilk. Repeat until all ingredients are incorporated. Scrape the sides and stir in vanilla extract and dissolved coffee.

Pour batter into the prepared pan, tap gently to remove air bubbles, and bake 60–75 minutes, or until a toothpick inserted comes out clean. (Ovens vary, so keep an eye on it near the end.)

Cool in the pan for 10 minutes, then invert onto a plate and let cool completely. Dust with icing sugar before serving.

Chocolate Fudge Sauce

Melt butter and chocolate together over low heat or a bain-marie.

Stir in sweetened condensed milk, sifted icing sugar, vanilla extract, and a pinch of salt until smooth.

Tip: The longer you heat the sauce, the thicker it will become. Remove from heat while slightly runny, as it will continue to thicken as it cools.

Serve in a small jug for individual pouring, or drizzle over the cake.

Tips & Notes

Using UHT/boxed milk for buttermilk: Add 1 tbsp lemon juice or vinegar per cup to make your own — it may not curdle like fresh milk but works perfectly and keeps the cake moist.

Optional richness: For an extra indulgent cake, replace half the buttermilk with sour cream.

Storage: Keep covered at room temperature — this cake stays soft and moist for several days.