Chocolate Pound Cake

Chocolate Pound Cake is the epitome of indulgent! A dense but tender crumb with rich chocolatey flavor and a glossy ganache topping. Yum!!

Author: Donna Elick

Servings: -16 slices

Prep Time20

Cook Time50

Total Time1 10

Ingredients

For the Cake:

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

For the Chocolate Topping:

1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips plus more for sprinkling

Instructions

Prepare the Pans: Preheat the oven to 350°F. Grease two 9x5-inch loaf pans with butter or non-stick spray. Line the bottoms with parchment paper for easy removal.
Cream the Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to beat the 1 cup (2 sticks) unsalted butter, softened and 1 1/2 cups granulated sugar until light and fluffy, about 3–4 minutes. The mixture should look pale and airy.
Add the Eggs: Beat in the 4 large eggs one at a time, mixing well after each addition until smooth.
Combine the Dry Ingredients: In a separate bowl, whisk together the 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1 teaspoon kosher salt until evenly combined.
Mix the Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the 1/2 cup whole milk and 1/2 cup sour cream mixture. Stir in the 1 tablespoon pure vanilla extract with the wet ingredients. Begin and end with the dry mixture. Mix gently until just combined. Do not overmix — the batter should be thick and smooth.
Add Chocolate Chips: Fold in the 1/2 cup semi-sweet chocolate chips with a spatula, making sure they’re evenly distributed.
Bake the Cakes: Divide the batter evenly between the loaf pans and smooth 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.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Chocolate Topping: Place the 1/2 cup semi-sweet chocolate chips in a small bowl. Heat the 1/2 cup heavy cream until steaming (not boiling), then pour over the chocolate. Let sit for 3–5 minutes before whisking into a smooth ganache.
Glaze the Cakes: Pour the topping over the cooled cakes, letting it drip down the sides. Sprinkle with extra chocolate chips, if desired. Let set for about 15 minutes before slicing.

Notes

Make-Ahead: Bake the cakes a day ahead and store tightly wrapped at room temperature. Glaze before serving.

Storage: Keep in an airtight container at room temperature for up to 3 days. Refrigeration extends freshness up to 1 week but may dry the cake slightly.

Freezing: Wrap cooled, unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then glaze.

Reheating: Individual slices can be warmed in the microwave for 10–15 seconds for that just-baked taste.

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