Everyone should have a rich Chocolate Pound Cake in their recipe file, preferably right up front — this one is deep, dark, and topped with a creamy chocolate ganache.
A frosted chocolate pound cake is every bit as luscious as a layer cake, but so much easier to throw together, and somehow it feels a little less decadent, too. A stand mixer makes this a pleasure to bake. While it’s creaming the butter and sugar, I spray and line my loaf pan, whisk together the dry ingredients, and mix the wet. All I have to do is crack in the eggs, and then alternate between the dry and wet to make a beautiful batter.
Chocolate Pound Cake
- 1/2 cup (i stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 Tbsp espresso powder
- wet ingredients
- 1/4 cup sour cream
- 1/4 cup milk
- dry ingredients
- 1 cup plus 2 Tbsp all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- ganache topping
- 3/4 cup heavy cream
- 41/2 ounces dark chocolate chips (or chopped chocolate)
- Set oven to 325F
- Spray a standard 9x5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can life the frosted cake out for cleaner cutting.
- Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
- Whisk together the sour cream and milk.
- Sift together the dry ingredients.
- Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, don't over beat.
- Turn the batter into the prepared loaf pan and spread out evenly. Bake for about 55-60 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Set aside to cool.
- To make the ganache topping, heat the cream to a simmer and remove from heat. Add the chocolate and let sit for a minute, then stir until everything is melted and glossy. Pour over the cooled cake and then let the ganache firm up in the refrigerator for at least 2 hours.
- If you have used a parchment paper 'sling', gently pull the cake out of the pan to slice it.
via : theviewfromgreatisland