Chocolate Pound Cake Recipe
My favorite homemade Chocolate Pound Cake Recipe begins melted chocolate to create a rich chocolate flavor and a tender, buttery cake crumb. It’s topped with a homemade chocolate ganache and fresh strawberries.
Servings: 12 -14 slices
Ingredients
Chocolate Pound Cake
- 2 cups semi-sweet chocolate chips
- 1/2 cup butter, softened
- 1 1/4 cups brown sugar
- 3/4 cup granulated sugar
- 3 eggs
- 1 tsp baking soda
- 2 cups all purpose flour
- 2 Tbsp corn starch
- 3/4 tsp salt
- 3/4 cup sour cream (or greek yogurt)
- 3/4 cup brewed coffee, hot
- 2 tsp vanilla extract
Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Toppings
- Whipped Cream
- Chopped Strawberries
Instructions
Chocolate Pound Cake
- Preheat oven to 350 degrees and grease a bundt pan well. Set aside.
- In the microwave or in a double broiler, melt chocolate chips until smooth. Set aside.
- In a standing mixer or with a hand mixer, cream the butter until light and fluffy. Add in brown sugar and granulated sugar and mix until well combined.
- Add in the eggs, one at a time, beating well after each addition.
- Add in the melted chocolate and mix until combined.
- In a separate bowl, sift together flour, corn starch, baking soda and salt.
- Alternately add the dry ingredients and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Slowly add in the coffee and vanilla extract, mixing until just combined (over mixing the batter can yield a dry pound cake).
- Pour into your greased bundt cake pan.
- Bake for about 45-50 minutes, of until a cake tester comes out clean, with just a few moist crumbs stuck to it (in my oven, mine baked for exactly 48 minutes).
- Allow the cake to cool about 10-15 minutes before removing it from the bundt cake pan to finish cooling.
Ganache
- In the microwave or in a double broiler, heat heavy cream until just under a boil.
- Pour the heavy cream over the chocolate chips and allow it to sit a couple of minutes.
- Whisk the chocolate and cream together until the ganache is smooth.
- Allow to sit a couple of minutes until your ganache has reached your desired thickness.
- Pour ganache over the the cake.
Toppings
- If desired, top the cake with sliced strawberries* and/or serve with whipped cream and chopped strawberries.
- Enjoy!
Notes
*If you top with strawberry halves, I suggest doing it at the last minute, right before serving. The juice from the strawberries can release too much liquid into the ganache.