Chocolate Pound Cake Recipe

Why You’ll Love This Recipe

• Deep Chocolate Flavor: Combines Dutch-process and unsweetened cocoa powders for a rich taste.

• Moist and Tender Crumb: Sour cream adds moisture, ensuring a soft texture.

• Enhanced Chocolate Notes: Espresso powder intensifies the chocolate flavor without adding coffee taste.

• Elegant Presentation: The glossy ganache glaze adds a professional touch.

• Versatile Serving Options: Perfect for both casual gatherings and formal occasions.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• ¼ cup Dutch-process cocoa powder

• ¼ cup unsweetened cocoa powder

• ¼ teaspoon baking soda

• ¼ teaspoon baking powder

• ½ teaspoon kosher salt

• 2 teaspoons espresso powder or instant coffee granules

• 2 tablespoons hot water

• 1 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 3 large eggs, room temperature

• ⅔ cup sour cream, room temperature

• 2 teaspoons vanilla extract

For the Chocolate Ganache Glaze:

• ½ cup heavy cream

• ½ cup bittersweet or dark chocolate chips

• 1 teaspoon butter

• ½ teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8x4-inch loaf pan.

2. In a medium bowl, whisk together the flour, both cocoa powders, baking soda, baking powder, and salt.

3. In a small bowl, dissolve the espresso powder in the hot water; set aside.

4. In a large bowl, cream the butter and sugar together until light and fluffy.

5. Add the eggs one at a time, beating well after each addition.

6. Mix in the sour cream, vanilla extract, and the dissolved espresso mixture until well combined.

7. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

11. For the ganache, heat the heavy cream until just simmering, then pour over the chocolate chips and butter in a bowl. Let sit for a minute, then stir until smooth. Mix in the vanilla extract.

12. Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides.

Servings and Timing

• Servings: 12 slices

• Prep Time: 15 minutes

• Cook Time: 55–65 minutes

• Total Time: Approximately 1 hour 20 minutes

Variations

• Chocolate Chip Addition: Fold in ½ cup of mini chocolate chips for extra texture.

• Alternative Dairy Options: Substitute sour cream with buttermilk or Greek yogurt in equal amounts.

• Bundt Cake Version: Double the recipe and bake in a 10-cup Bundt pan for a striking presentation.

• Nutty Twist: Add ½ cup of chopped nuts, such as walnuts or pecans, for added crunch.

Storage/Reheating

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.

• Refrigeration: Not recommended, as it may dry out the cake.

• Freezing: Wrap the unglazed cake tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw at room temperature and glaze before serving.

FAQs

Can I use only one type of cocoa powder?

Yes, but using both Dutch-process and unsweetened cocoa powders provides a deeper chocolate flavor.

Is the espresso powder necessary?

While optional, espresso powder enhances the chocolate flavor without imparting a coffee taste.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

How do I know when the cake is done?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.

Can I use a different pan size?

An 8x4-inch loaf pan is recommended, but a 9x5-inch pan can be used; the cake will be wider and shorter.

What if I don't have sour cream?

You can substitute with an equal amount of buttermilk or Greek yogurt.

How should I store leftovers?

Keep the cake in an airtight container at room temperature for up to 3 days.

Can I freeze the cake with the glaze?

It's best to freeze the cake without the glaze. Add the ganache after thawing for optimal texture.

How can I make the ganache thicker?

Use less cream or add more chocolate chips to achieve a thicker consistency.

Is this cake suitable for special occasions?

Absolutely! Its rich flavor and elegant appearance make it perfect for celebrations.

Conclusion

This Chocolate Pound Cake is a decadent dessert that combines rich chocolate flavor with a moist, tender crumb. The addition of a glossy ganache glaze elevates it to a show-stopping treat that's sure to impress. Whether you're a seasoned baker or a novice, this recipe is straightforward and yields delicious results every time. Enjoy it with a cup of coffee or as the centerpiece of your dessert table.

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Chocolate Pound Cake Recipe

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This Chocolate Pound Cake is a rich, moist dessert with deep chocolate flavor, enhanced by espresso powder and topped with a glossy ganache glaze, perfect for any occasion.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup all-purpose flour

¼ cup Dutch-process cocoa powder

¼ cup unsweetened cocoa powder

¼ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon kosher salt

2 teaspoons espresso powder or instant coffee granules

2 tablespoons hot water

1 cup unsalted butter, room temperature

1 cup granulated sugar

3 large eggs, room temperature

⅔ cup sour cream, room temperature

2 teaspoons vanilla extract

½ cup heavy cream (for ganache)

½ cup bittersweet or dark chocolate chips (for ganache)

1 teaspoon butter (for ganache)

½ teaspoon vanilla extract (for ganache)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8x4-inch loaf pan.
2. In a medium bowl, whisk together flour, cocoa powders, baking soda, baking powder, and salt.
3. In a small bowl, dissolve espresso powder in hot water; set aside.
4. Cream butter and sugar in a large bowl until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Mix in sour cream, vanilla extract, and dissolved espresso mixture until well combined.
7. Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 55 to 65 minutes, until a toothpick comes out with a few moist crumbs.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For ganache, heat heavy cream until simmering, pour over chocolate chips and butter, let sit 1 minute, then stir until smooth. Mix in vanilla extract.
12. Once cake is cool, pour ganache over the top, letting it drip down the sides.

Notes

• For a thicker ganache, use less cream or more chocolate chips.
• Store in an airtight container at room temperature for up to 3 days.
• Freeze unglazed cake for up to 3 months; thaw and glaze before serving.
• Espresso powder enhances chocolate flavor without a coffee taste.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 22g
• Sodium: 140mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0.5g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg