Chocolate Pound Cake

5 from 5 votes

Chocolate Pound Cake is a more decadent version of this classic dessert recipe. Topped with a rich, chocolate ganache drizzle, this cake is the sweetest way to impress guests or enjoy with a cup of coffee or milk to end your day.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dessert

Cuisine: American

Servings: slices

Calories: 702kcal

Author: Lauren Harris

Ingredients

Chocolate Pound Cake

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsalted butter (room temperature and very soft)
1 1/2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract

Chocolate Ganache Drizzle

1/2 cup semi-sweet chocolate chips (or milk or dark chocolate chips)
1/2 cup heavy cream

Instructions

Chocolate Pound Cake

Preheat oven to 325℉.
1 1/2 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt
Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Cream the butter and sugar together in an electric mixer fitted with a paddle on medium speed until light and fluffy, about 4 to 5 minutes.
1 1/2 cups unsalted butter, 1 1/2 cups granulated sugar
Lower the speed and add the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl as needed until evenly blended.
4 eggs, 1 teaspoon vanilla extract
Gradually add in the flour mixture until just combined. Do not over mix.
Pour the batter into the prepared pan.
Bake for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 20 minutes before removing it from the pan to finish cooling.

Chocolate Ganache Drizzle

Once the cake is fully cool, make the chocolate ganache drizzle.
Pour the chocolate chips into a small bowl.
1/2 cup semi-sweet chocolate chips
Heat the heavy cream in a small sauce pan until hot and steaming, but not boiling.
1/2 cup heavy cream
Pour the hot cream over the chocolate chips and let sit for about 1 minute.
Stir until the chocolate chips are completely melted and blended with the cream.
Drizzle as much of the chocolate ganache over the cake, as preferred.
Allow to cool and set.
Garnish with fresh berries, if desired. Slice and serve.

Notes

Tips and Techniques

Measure flour by gently "fluffing" the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
You can mix in chocolate chips, or other mix-ins, if desired.
Do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
Store leftovers tightly covered at room temperature. Consume within 5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.

** Nutritional information is an estimate and may vary. It takes into account using all of the chocolate ganache.

Nutrition