Chocolate Pound Cake

This rich dense chocolate pound cake recipe doesn't skimp on flavor, bringing a truly intense chocolate taste to the table. Basic ingredients and a simple presentation let the cake's taste stand-out on its own. Try baking this winner today!

Amount10-12 servings.

Ingredients & Tools
Instructions

Ingredients

Pound Cake Ingredients
2 teaspoons instant coffee
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups butter
2 cups granulated sugar
1/2 cup brown sugar
4 eggs
2 teaspoons Imitation Clear Vanilla Extract, 8 oz.
Clear Imitation Vanilla Baking and Flavoring, 8 oz. $6.59
1 cup sour cream
1 cup mini semisweet chocolate chips

Chocolate Ganache Icing Ingredients
1 package 12 oz. Light or Dark Candy Melts Candy, chopped
½ cup heavy whipping cream

Tools
Small bowl
2 large bowls
Whisk
Saucepan
Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack
Non-Stick Cooling Rack,14.5 x 20-Inch $20.67
Cake board
Baking sheet

Instructions

Click to mark complete

Make the cake: Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan.
In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool. Stir together flour, baking soda, baking powder and salt; set aside.
In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.
Beat in eggs, one at a time. Add vanilla; mix well. Combine cocoa mixture and sour cream.
Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Pour batter into prepared pan.
Bake 55-65 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack for 15 minutes. Turn cake onto wire rack to cool completely.
Make the chocolate ganache icing: While the cake bakes, heat whipping cream in a saucepan just to the boiling point. DO NOT BOIL.
Remove from heat or microwave, add chopped Candy Melts candy, and stir until smooth and glossy. If the mixture is too thick, add 1 to 2 tablespoons additional warm whipping cream.
Glaze the cake: Once cake is cooled, place it on a cake board cut to fit and position on a wire rack over a baking sheet. Pour the glaze into the center and work out toward the edges.

Notes

For a whipped ganache icing, follow the recipe above, using 3/4 cup whipping cream. Allow the mixture to set and cool to room temperature (it will have the consistency of pudding; this may take 1 to 2 hours). With an electric mixer, whip on high speed until light and soft peaks form.