Chocolate Pound Cake
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3.4
1,284 reviews
Average
Chocolate Pound Cake
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This chocolate pound cake combines butter, sugar, eggs, and espresso powder with cocoa and sour cream to create a dense, moist cake rich in chocolate flavor. The cake is enhanced by a ganache topping made from heavy cream and dark chocolate, adding a glossy, luscious finish. It bakes evenly in a loaf pan yielding a comforting dessert with a subtle coffee undertone from the espresso.
Description
Chocolate Pound Cake begins by creaming butter and sugar until fluffy, then incorporating eggs, vanilla, and espresso powder. The batter is balanced by alternating additions of dry ingredients—flour, cocoa, salt, baking soda—and wet ingredients—sour cream and milk—to maintain moisture and structure. The cake is baked in a parchment-lined loaf pan for clean removal and even cooking.
Once cooled, the cake is topped with a ganache made by heating cream and melting dark chocolate, creating a smooth, rich coating. This cake suits gatherings or an indulgent treat and benefits from careful baking to avoid dryness.
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Ingredients
- 1/2 cup butter at room temperature (1/2 cup = 4 ounces/ 1 stick, unsalted
- 3/4 cup sugar
- 2 egg room temperature, large
- 1 tsp vanilla extract
- 1 Tbsp espresso powder
wet ingredients
- 1/2 cup sour cream
- 1/4 cup milk
dry ingredients
- 1 cup all-purpose flour plus 2 Tbsp
- 1/2 cup cocoa powder unsweetened
- 1/2 tsp salt
- 1/2 tsp baking soda
ganache topping
- 3/4 cup heavy cream
- 6 ounces dark chocolate chips or chopped chocolate
Instructions
- Set oven to 325°F.
- Spray a standard 9x5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can lift the frosted cake out for cleaner cutting. Set aside.
- Using a a stand mixer fitted with the paddle attachment (or an electric hand mixer and large bowl), cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
- In a small bowl, whisk together the sour cream and milk.
- In another large bowl, sift together the dry ingredients.
- Add the dry and wet ingredients alternately to the butter/sugar mixture, beginning and ending with dry. Blend only until mixed, don't over beat.
- Turn the batter into the prepared loaf pan and spread out evenly. Bake in preheated oven for 45-50 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it. Check your cake on the early side to avoid over-baking. Set aside to cool.
- To make the ganache topping, heat the cream to a simmer and remove from heat. Add the chocolate and let sit for a minute, then stir until everything is melted and glossy. Pour over the cooled cake and then let the ganache firm up in the refrigerator for at least 2 hours.
- If you have used a parchment paper 'sling', gently pull the cake out of the pan to slice it.
Nutrition Information
Show Details
Serving
1 slice
Calories
486kcal
(24%)
Carbohydrates
48g
(16%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.5g
(25%)
Cholesterol
106mg
(35%)
Sodium
269mg
(11%)
Potassium
325mg
(7%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
846IU
(17%)
Vitamin C
0.4mg
(0%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 486kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 106mg | 35% |
| Sodium | 269mg | 11% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 846IU | 17% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.4
1,284 reviews
Average
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