Description
This rich and moist Chocolate Pound Cake is a decadent treat perfect for any occasion. Made with a blend of cocoa powder and semi-sweet chocolate chips, the cake is tender and flavorful thanks to the combination of sour cream and butter. Finished with a luscious chocolate ganache glaze, this pound cake offers a delightful chocolate experience in every bite.
Ingredients
Cake Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon pure vanilla extract (or vanilla bean paste)
- 1/2 cup whole milk (room temperature)
- 1/2 cup sour cream (room temperature)
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
Chocolate Ganache Topping
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Extra semi-sweet chocolate chips for sprinkling (optional)
Instructions
- Prepare the Pans: Preheat your oven to 350°F. Grease two 9×5-inch loaf pans with butter or non-stick spray and line the bottoms with parchment paper for easy cake removal.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until the mixture is light, fluffy, pale and airy, about 3–4 minutes.
- Add the Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until the mixture is smooth and fully combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly mixed.
- Mix the Batter: Add the dry ingredients to the butter mixture in three parts, alternating with the mixture of whole milk, sour cream, and vanilla extract. Begin and end with the dry ingredients. Mix gently until just combined to keep the batter thick and smooth without overmixing.
- Add Chocolate Chips: Carefully fold in the semi-sweet chocolate chips with a spatula so they are evenly distributed throughout the batter.
- Bake the Cakes: Divide the batter evenly between the prepared loaf pans, smoothing the tops. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the tops brown too quickly, cover loosely with foil for the last 15 minutes of baking.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Chocolate Topping: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy cream until steaming but not boiling. Pour the hot cream over the chocolate chips and let it sit for 3–5 minutes, then whisk until smooth and glossy to create a ganache.
- Glaze the Cakes: Pour the ganache over the cooled cakes, allowing it to drip down the sides. Sprinkle with extra chocolate chips if desired. Let the glaze set for about 15 minutes before slicing and serving.
Notes
- Allow all refrigerated ingredients to come to room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake dense and tender.
- If you don’t have sour cream, you can substitute with Greek yogurt, but the texture may be slightly different.
- For an extra moist cake, ensure not to overbake it. Start checking for doneness at 45 minutes.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To enhance the chocolate flavor, you can add espresso powder to the batter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
