Rich Chocolate Pound Cake with Ganache Glaze!
Indulge in this incredibly moist and fudgy Rich Chocolate Pound Cake, topped with a luscious ganache glaze. A perfect homemade dessert for any occasion!
Equipment
- Loaf Pan (8.5 x 4.5 inch)
- Mixing Bowls
- Whisk
- Stand Mixer (optional)
- Spatula
- Wire Rack
Ingredients
Cake
- 1 cup all-purpose flour
- 0.25 cup Dutch process cocoa powder
- 0.25 cup unsweetened cocoa powder
- 0.25 tsp baking soda
- 0.25 tsp baking powder
- 0.5 tsp kosher salt
- 2 tsp espresso powder or instant coffee granules
- 2 tbsp hot water
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 0.66 cup sour cream at room temperature (or Greek yogurt/buttermilk for a twist)
- 2 tsp vanilla extract
Chocolate Glaze
- 0.5 cup heavy cream or heavy whipping cream
- 0.5 cup bittersweet or dark chocolate chips
- 1 tsp unsalted butter
- 0.5 tsp vanilla extract
Instructions
- Get Ready: Preheat your oven to 325°F (160°C). Lightly grease an 8.5 x 4.5 inch loaf pan, or line it with parchment paper for easy removal.
- Whisk Dry Goodies: In a medium bowl, whisk together the flour, both types of cocoa powder, baking soda, baking powder, and salt. Set this aside for a moment.
- Coffee Kick (for flavor!): In a small separate bowl, stir the espresso powder (or instant coffee) into the hot water until it's completely dissolved. This simple step truly deepens the chocolate flavor without adding a coffee taste, promise!
- Creamy Start: In a large mixing bowl (or using a stand mixer), beat the softened butter and granulated sugar together on medium-high speed for about 5 minutes. You'll know it's ready when it looks very light and fluffy. Don't forget to scrape down the sides of the bowl regularly to ensure everything mixes well.
- Egg by Egg: Add the eggs one at a time to the butter mixture, mixing well after each addition until fully incorporated. Scrape down the bowl after each egg.
- Wet Ingredients Unite: Gently mix in the room temperature sour cream, vanilla extract, and the dissolved espresso mixture on medium-low speed until everything is smoothly combined.
- Combine Wet & Dry: Add half of your whisked dry ingredients to the wet mixture, mixing on the lowest speed just until combined. Then, add the remaining dry ingredients and mix only until incorporated. Be careful not to overmix; a spatula can help you gently fold in any last bits of flour.
- Bake It Up: Pour the delicious batter into your prepared loaf pan. Bake for 50 to 65 minutes. To check for doneness, insert a skewer or toothpick into the center of the cake; it should come out with just a few moist crumbs, not wet batter. If the top is browning too fast, loosely tent it with foil.
- Cool Down: Let the cake cool in its pan for 20-30 minutes before carefully transferring it to a wire rack to cool completely. This helps prevent sticking and keeps the cake moist.
- Make the Glaze: While the cake cools, place your chocolate chips in a small heatproof bowl. In a separate microwave-safe bowl, heat the heavy cream on low in 15-second bursts until it just starts to simmer around the edges.
- Luscious Ganache: Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Then, add the butter and vanilla extract, and whisk until the glaze is beautifully smooth and shiny. Let it cool slightly for 10-20 minutes to thicken a bit.
- Glaze & Enjoy! Drizzle the velvety chocolate glaze over your cooled pound cake, or serve it on the side for a special touch. Slice and enjoy this incredibly moist and fudgy treat!
Notes
This recipe yields 12 servings. Nutrition information per serving: Calories: 367 kcal, Total Carbs: 32 g, Net Carbs: 30 g, Fats: 26 g, Protein: 4 g.
