Description
This rich and decadent Chocolate Pound Cake features a moist, tender crumb infused with deep cocoa flavor and a luscious chocolate ganache glaze. Perfect for chocolate lovers, this classic bundt cake is made with simple pantry ingredients and finished with a creamy semi-sweet chocolate glaze for an irresistible dessert.
Ingredients
Dry Ingredients
- 2 ½ cups (300g) all-purpose flour
- ½ cup Dutch cocoa powder
- 1 teaspoon (3.75g) baking powder
- 1 teaspoon (2g) espresso powder (optional)
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups (339g) unsalted butter, at room temperature
- 3 cups (570g) granulated sugar
- 5 large eggs, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 ¼ cups (295ml) whole milk, at room temperature
Ganache Glaze
- 6 ounces (1 cup) semi-sweet chocolate chips
- ¾ cup (177ml) heavy whipping cream
Instructions
- Prepare Bundt Pan and Ingredients. Preheat your oven to 325°F (163°C). Generously grease and flour a 10-12 cup bundt pan, or use a pan release spray. Allow the butter, eggs, and milk to come to room temperature to ensure smooth mixing and proper texture.
- Mix Dry Ingredients. In a medium bowl, whisk together the flour, Dutch cocoa powder, baking powder, espresso powder, and salt until evenly combined. Set aside for later use.
- Cream Butter and Sugar. Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together for about 2 minutes until light, fluffy, and pale in color, which helps create a tender crumb.
- Add Eggs and Vanilla. Add the eggs one at a time, mixing well after each addition to incorporate fully. After the third egg, scrape down the sides and bottom of the mixing bowl to ensure even mixing. Mix in the vanilla extract until just combined.
- Combine Dry and Wet Ingredients. With your mixer on low speed, add half of the dry ingredient mixture, followed by half of the milk. Mix only until just combined. Repeat this process with the remaining dry ingredients and milk, mixing gently to avoid overworking the batter. Scrape sides and bottom of bowl to make sure everything is well blended.
- Bake the Cake. Pour the batter into the prepared bundt pan and bake at 325°F for 55-65 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Baking times can vary based on oven and pan type.
- Cool and Remove from Pan. Allow the cake to cool in the pan for at least 30 minutes. Run a knife gently around the edges inside and outside to loosen, then invert the cake onto a wire cooling rack to cool completely.
- Prepare Chocolate Ganache. Place the semi-sweet chocolate chips in a medium-sized bowl. Heat the heavy cream in the microwave until it just begins to simmer (about 1 to 1 ½ minutes), avoiding boiling. Pour the hot cream over the chocolate, cover with a plate, and let sit for 1-2 minutes. Whisk the mixture slowly until smooth and shiny; this may take a few minutes. Let the ganache thicken for 10-15 minutes at room temperature.
- Glaze the Cake. Pour the thickened ganache over the cooled pound cake, letting it drizzle naturally over the sides. Allow the glaze to set for about 2 hours at room temperature or chill for 1 hour in the fridge before serving for best results.
Notes
- Bringing ingredients to room temperature ensures a smooth batter and even rise.
- Espresso powder is optional but enhances the depth of chocolate flavor.
- Use a toothpick to test cake doneness to avoid overbaking and dryness.
- If you don’t have a bundt pan, a 9×5 inch loaf pan can be substituted, adjusting baking time accordingly.
- Allow ganache to thicken properly for a glossy finish that stays in place.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
