This Decadent Chocolate Pound Cake is a rich, moist, and intensely chocolatey cake, generously coated in a smooth, glossy chocolate ganache glaze. The image showcases a beautifully baked Bundt-style cake, with its characteristic hole in the center, enrobed in a luscious, dark chocolate topping that drips appealingly down its sides. Pound cakes are traditionally known for their dense yet tender crumb, and this chocolate version offers a delightful twist on the classic, providing a deep cocoa flavor. The inclusion of sour cream in the ingredients list hints at a remarkably moist texture. This cake is a perfect indulgence for chocolate lovers and makes a stunning centerpiece for any gathering, from casual desserts to more formal celebrations.
Ingredients:
For the Chocolate Pound Cake:
- 2 cups (250g) all-purpose flour
- 1 cup (113g) unsweetened cocoa powder (Dutch-processed for a darker color and richer flavor)
- 1 ½ cups (3 sticks / 340g) unsalted butter, softened
- 2 ½ cups (500g) granulated sugar
- 4 large eggs, at room temperature
- ½ cup (120ml) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) hot strong brewed coffee (or hot water)
For the Chocolate Ganache Glaze:
- 1 cup (170g) semi-sweet or bittersweet chocolate chips (or finely chopped chocolate)
- ½ cup (120ml) heavy cream (whipping cream)
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup (optional, for extra shine)
- ½ teaspoon vanilla extract
Equipment:
- 10-12 cup Bundt pan (fluted tube pan)
- Cooking spray or butter and cocoa powder for preparing the pan
- Large mixing bowl
- Electric stand mixer with paddle attachment or electric hand mixer
- Rubber spatula
- Whisk
- Small saucepan or microwave-safe bowl (for ganache)
- Wire cooling rack
- Measuring cups and spoons
Instructions:
- Prepare the Bundt Pan:
- Preheat your oven to 325°F (160°C).
- Thoroughly grease your Bundt pan with cooking spray or softened butter. Then, dust generously with cocoa powder, rotating the pan to ensure all interior surfaces are coated. Tap out any excess cocoa powder. This step is crucial for easy release of the cake.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl of an electric stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed until the mixture is very light, fluffy, and pale. This should take about 5-7 minutes. Scrape down the sides of the bowl as needed to ensure even creaming.
- Add Eggs and Wet Ingredients:
- Add the large eggs one at a time, beating well after each addition until fully incorporated.
- In a separate small bowl, whisk together the sour cream and vanilla extract.
- With the mixer on low speed, gradually add the dry ingredients mixture to the creamed butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Add about one-third of the dry ingredients, mix until just combined.
- Add about half of the sour cream mixture, mix until just combined.
- Add another one-third of the dry ingredients, mix until just combined.
- Add the remaining sour cream mixture, mix until just combined.
- Add the final one-third of the dry ingredients, mixing only until no dry streaks remain. Do not overmix, as this can lead to a tough cake.
- Incorporate Hot Coffee:
- With the mixer on low speed, slowly pour in the hot strong brewed coffee (or hot water) until just combined. The batter will be thin, but this is normal and contributes to the cake’s moistness. Give the batter a final gentle fold with a rubber spatula to ensure everything is incorporated and to scrape down the sides and bottom of the bowl.
- Bake the Cake:
- Pour the batter evenly into your prepared Bundt pan. Smooth the top with a spatula.
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top may crack slightly, which is characteristic of pound cakes.
- Let the cake cool in the pan on a wire rack for 15-20 minutes. This allows the cake to firm up before unmolding.
- After cooling in the pan, carefully invert the cake onto the wire cooling rack and remove the pan. Let the cake cool completely before glazing.
- Prepare the Chocolate Ganache Glaze:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
- Remove from heat and immediately add the chocolate chips (or chopped chocolate), unsalted butter, and optional light corn syrup to the hot cream.
- Let sit for 5 minutes without stirring to allow the chocolate to melt.
- After 5 minutes, whisk gently from the center outwards until the ganache is smooth, glossy, and fully combined.
- Stir in the vanilla extract.
- Let the ganache cool slightly at room temperature for about 10-15 minutes, stirring occasionally, until it thickens to a pourable but not runny consistency. It should be thick enough to cling to a spoon and coat the cake without running off too quickly.
- Glaze the Cake:
- Place the completely cooled chocolate pound cake on a serving plate or cake stand. If desired, place parchment paper underneath the wire rack the cake is on to catch any excess glaze.
- Slowly pour the slightly cooled ganache glaze over the top of the cake, allowing it to drip naturally down the sides. Use a spoon or offset spatula to gently guide the glaze if needed, ensuring even coverage.
- Let the ganache set for at least 30 minutes at room temperature, or in the refrigerator for 15-20 minutes, until it is firm to the touch.
- Serve and Store:
- Slice the Decadent Chocolate Pound Cake and serve. It’s delicious on its own, or with a scoop of vanilla ice cream.
- Store any leftover cake covered at room temperature for up to 3-4 days, or in the refrigerator for up to a week.