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

Instructions

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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.