A smooth layer of chocolate ganache tops this chocolate pound cake, which is simple to prepare and boasts the same level of richness and decadence as any other chocolate cake. It looks impressive when served on its own and tastes delicious when paired with fresh fruit or ice cream.
Equipment for Making Chocolate Pound Cake at Home
Ingredients:
For the pound cake
- 1 tbsp Instant coffee granules
- 1 cup All-purpose flour
- 3โ4 cup Unsweetened cocoa powder
- 3โ4 cup Baking powder
- 1โ2 tbsp Salt
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 4 large Eggs
- 1โ3 cup Full-fat sour cream
- 1 tbsp Vanilla extract
For the topping
- 2 1โ2 oz Semisweet chocolate chips (coarsely chopped)
- 1โ4 cup Heavy cream
- 1โ2 tbsp Vegetable oil
Instructions:
- Preheat your oven to 325ยฐF. Spray the bottom and sides of a 9x5x3-inch loaf pan with cooking spray; line with a parchment paper sling. Set aside.
Make pound cake
- Dissolve coffee granules in 1 teaspoon of boiling water; set aside.
- In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until well combined. In the bowl of a stand mixer with the paddle attachment or in a separate large bowl using an electric hand mixer, beat butter and sugar on medium-low speed until the mixture is light, fluffy, and smooth, about 2 to 3 minutes. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in sour cream, vanilla extract, and coffee until just combined.
- Gradually stir the flour mixture into the butter mixture just until a batter forms and no dry spots remain. Pour and spread the batter evenly in the prepared loaf pan. Bake for 55 minutes to 1 hour, 5 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Cool the loaf in the pan for 10 minutes, then use parchment to transfer it to a cooling rack. Cool completely.
- Once the loaf has completely cooled
Make topping
- Place semisweet chocolate in a medium bowl. In a microwave-safe measuring cup, heat heavy cream for 30 seconds on high until steaming but not boiling. Pour over chocolate; add oil. After letting the mixture sit for 5 minutes, stir it with a spoon or spatula until the chocolate melts completely and the mixture becomes smooth.
- Place the loaf on top of a sheet of waxed or parchment paper on a rimmed baking sheet. Spoon and spread toppings over the top of the loaf, letting them drip down the sides. Transfer loaf on baking sheet to refrigerator; chill 30 minutes to set the topping.
- Slice and serve the loaf as desired. Store leftovers tightly covered at room temperature for up to 2 days; do not refrigerate.
Note:
- To make a parchment paper sling, line the bottom and long sides of your loaf pan with one sheet of parchment paper that extends an inch or two over the top of the pan. This will serve as a “sling” for lifting and removing your baked loaf from the pan.
Chocolate Pound Cake Recipe
Description
A smooth layer of chocolate ganache tops this chocolate pound cake, which is simple to prepare and boasts the same level of richness and decadence as any other chocolate cake. It looks impressive when served on its own and tastes delicious when paired with fresh fruit or ice cream.
Ingredients
Cooking Mode Disabled
For the pound cake
For the topping
Instructions
Video
-
Preheat your oven to 325ยฐF. Spray the bottom and sides of a 9x5x3-inch loaf pan with cooking spray; line with a parchment paper sling. Set aside.
Make pound cake
-
Dissolve coffee granules in 1 teaspoon of boiling water; set aside.
-
In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until well combined. In the bowl of a stand mixer with the paddle attachment or in a separate large bowl using an electric hand mixer, beat butter and sugar on medium-low speed until the mixture is light, fluffy, and smooth, about 2 to 3 minutes. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in sour cream, vanilla extract, and coffee until just combined.
-
Gradually stir the flour mixture into the butter mixture just until a batter forms and no dry spots remain. Pour and spread the batter evenly in the prepared loaf pan. Bake for 55 minutes to 1 hour, 5 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
-
Cool the loaf in the pan for 10 minutes, then use parchment to transfer it to a cooling rack. Cool completely.
-
Once the loaf has completely cooled
Make topping
-
Place semisweet chocolate in a medium bowl. In a microwave-safe measuring cup, heat heavy cream for 30 seconds on high until steaming but not boiling. Pour over chocolate; add oil. After letting the mixture sit for 5 minutes, stir it with a spoon or spatula until the chocolate melts completely and the mixture becomes smooth.
-
Place the loaf on top of a sheet of waxed or parchment paper on a rimmed baking sheet. Spoon and spread toppings over the top of the loaf, letting them drip down the sides. Transfer loaf on baking sheet to refrigerator; chill 30 minutes to set the topping.
-
Slice and serve the loaf as desired. Store leftovers tightly covered at room temperature for up to 2 days; do not refrigerate.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 393kcal
- % Daily Value *
- Total Fat 26.1g41%
- Saturated Fat 15.5g78%
- Cholesterol 131mg44%
- Sodium 152.8mg7%
- Total Carbohydrate 38.9g13%
- Dietary Fiber 2.8g12%
- Sugars 24.6g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- To make a parchment paper sling, line the bottom and long sides of your loaf pan with one sheet of parchment paper that extends an inch or two over the top of the pan. This will serve as a "sling" for lifting and removing your baked loaf from the pan.
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