Chocolate Pound Cake


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

INGREDIENTS
  • 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)


INSTRUCTIONS

  1. Set oven to 325F
  2. 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.
  3. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
  4. Whisk together the sour cream and milk.
  5. Sift together the dry ingredients.
  6. Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, don't over beat.
  7. 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.
  8. 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.
  9. If you have used a parchment paper 'sling', gently pull the cake out of the pan to slice it.


 
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