Chocolate Pound Cake
Easy chocolate pound cake made in a bundt pan. Topped with a chocolate ganache after baking!
Servings: 12 servings
Calories: 516kcal
Ingredients
For the cake
- 2 cups (240 g) all-purpose flour spooned and leveled
- ¾ cup (63 g) unsweetened cocoa powder plus more for dusting Bundt pan
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon espresso powder
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 2 ¼ cups (450 g) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (227 g) sour cream or full fat greek yogurt
Chocolate Glaze
- 4 ounces (1/2 cup, 120 ml) heavy cream
- 4 ounces bittersweet chocolate chopped
Instructions
For the cake
- Position a rack in the center of your oven and preheat to 350°F/177°C.
- In a large bowl, sift together the flour, cocoa powder, baking powder and baking soda, and espresso powder. Stir in the salt.
- In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
- Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Beat in vanilla until combined.
- Add the flour mixture and sour cream alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
- Grease and flour one 12-cup capacity bundt cake pan. I like to grease with melted shortening and dust with cocoa powder. You can also grease with non stick cooking spray with flour.
- Pour batter into pan. Bake in a preheated 350°F degrees oven for approximately 50-60 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack.
Make the glaze
- While the cake bakes, make the glaze. In a small bowl, heat heavy cream in the microwave for 1 minute until very warm. Pour chocolate chips in and let stand for 3 minutes. Stir until smooth. Pour over cooled cake. You can serve right away with glaze still warm, or set in the fridge until firm, about 15 minutes. Slice and enjoy!
Notes
- Storage: You can make the cake ahead of time. Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the cake for up to 2 months. Wrap well in plastic wrap. To thaw, leave the cake in the refrigerator overnight.
- Different pans: Yes you can bake in a tube pan or divide between two loaf pans.
Nutrition
Calories: 516kcal | Carbohydrates: 63g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 177mg | Potassium: 237mg | Fiber: 3g | Sugar: 42g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 3mg