Chocolate Pound Cake

Buttery, moist, and soft chocolate pound cake from scratch, made more luscious with indulgent chocolate ganache on top. Simply irresistible, delicious, and so easy to make with just a handful of ingredients. Best for sharing with family or can be given as a gift with or without occasion.

Course comfort food, Dessert, Dessert/Snack

Cuisine British

Prep Time 30

Cook Time 1

Cooling Time 30

Total Time 2

Servings -12 slices

Calories 265kcal

Author Imma

Ingredients

Chocolate Mixture

¾ cup (177 ml) hot water
¾ cup (75g) unsweetened cocoa powder, not dutch-processed
1 tsp (6g) instant coffee granules or espresso powder

Chocolate Pound Cake

1 ½ cup (340g) unsalted butter, room temperature
1 ½ cup (330g) brown sugar
1 cup (200g) granulated sugar
¾ cup (184g) sour cream
5 large eggs, room temperature
2 ¼ cup (315g) all-purpose flour
½ tsp (2g) baking powder
½ tsp (2g) baking soda
1 tsp (6g) salt
2 tsp (10ml) pure vanilla extract

Chocolate Ganache

⅓ cup (80ml) heavy cream
¾ cup (120g) semisweet chocolate chips
¼ tsp (1.5g) salt
1/2 teaspoon vanilla extract

Instructions

Chocolate Pound Cake

In a small bowl mix together hot water, cocoa powder, and instant coffee granules. Set aside while you proceed with the mixing.
Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.
Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white, about 5- 7 minutes. Add the sour cream and mix until fully incorporated.
Stir in the eggs, a little at a time, beating the mixture well between each addition.
Mix in flour, baking powder, baking soda, and salt into the batter.
Followed by vanilla extract. Stir well until everything is fully combined. Do not over-mix. Scrape down the sides of the mixing bowl.
Fold in chocolate mixture until completely mixed. Scrape down the sides of the mixing bowl.
Pour chocolate batter into a greased cake pan. Tap pans on a work surface to eliminate any large air bubbles.
Bake at 300°F until a tester inserted into the center comes out clean, 60 minutes or more.
Transfer to a wire rack and let it cool.

Chocolate Ganache

Pour heavy cream in a medium skillet, place over medium-high heat. Bring to a boil. As soon as the heavy cream boils, add chocolate chips, and salt. Let it stand for about 8- 10 minutes, without stirring.
After 10 minutes whisk until chocolate has melted, completely and the mixture is smooth and shiny.
Stir in vanilla. Let the ganache cool and thicken for a few minutes.
Pour over chocolate cake and let it rest for at least 30 minutes, before serving. Serve with whipped cream and fresh strawberries, if desired. Enjoy.

Notes

Use quality ingredients to ensure the best tasting pound cake.
Make sure all the ingredients are at room temperature so you can easily mix the batter and allow even baking time.
Don’t overbeat or overmix your batter especially after the eggs have been added. Doing so may cause your cake to deflate and have a tough and gummy texture.
You can also add semisweet chocolate chips or chunks in the batter to make it chocolate chip pound cake.
Make sure to grease your pan and dust it with flour so you can easily remove the cake from the pan after baking.
Don’t forget to rotate your pan about 2/3 of the way through baking time to prevent uneven baking.
Use a wooden skewer to check for doneness. It’s done if no more crumbs stick to the skewer when you remove it.
Wait at least 10 minutes by cooling your cake (while still in the pan) on a wire rack before taking out the cake from the pan to let it cool completely.

Nutrition