Ultimate Chocolate Pound Cake Recipe with Ganache

Ultimate Chocolate Pound Cake Recipe with Ganache
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Imagine sinking your fork into a slice of rich, velvety chocolate pound cake. It melts perfectly on your tongue. This ultimate chocolate pound cake recipe is more than just a dessert. It’s a decadent experience that makes any moment special.

The magic starts with the ingredients. Dutch processed cocoa powder gives it a deep, intense chocolate flavor. Each slice is dense and moist, making everyone want more.

Making the best chocolate pound cake takes precision and passion. Every ingredient is important for a dessert that’s both comforting and luxurious. From the room-temperature butter to the rich chocolate ganache, this recipe is unforgettable.

Key Takeaways

  • Uses premium Dutch-processed cocoa for intense chocolate flavor
  • Perfect balance of moistness and rich chocolate taste
  • Simple ingredients create an extraordinary dessert
  • Topped with silky chocolate ganache
  • Easy to make for bakers of all skill levels

Why This Chocolate Pound Cake Recipe Is Perfect for Any Occasion

Imagine a dessert that makes any gathering special. Your chocolate pound cake recipe does just that. It’s perfect for both casual family dinners and fancy dinner parties.

This recipe’s secret is its scientific baking approach. Each ingredient is chosen carefully for its role in making the cake rich and moist. This ensures everyone will want more.

The Science Behind Its Rich Texture

Baking is both art and science. In this recipe, the right mix of ingredients creates tiny air pockets. These pockets make the cake soft and velvety, perfect for melting in your mouth.

  • Butter at room temperature (1 ½ cups)
  • Precisely measured dry ingredients
  • Careful mixing technique

Benefits of Dutch-Process Cocoa

Dutch-process cocoa powder is a game-changer. It’s alkalized, which means it:

  1. Gives a deeper chocolate flavor
  2. Makes the color darker and richer
  3. Improves the texture

*”The right cocoa can elevate a simple pound cake to a gourmet experience.”*

What Makes This Recipe Stand Out

This chocolate pound cake is special because it’s so versatile. You can enjoy it with coffee or make it the star of a special occasion.

Adding chocolate chips adds intense chocolate bursts in every bite.

Essential Ingredients and Equipment for Success

Making the perfect easy chocolate pound cake starts with top notch ingredients and the right tools. Your journey to a rich, moist cake begins with choosing the best parts. These ensure your cake turns out just right.

Key Ingredients for Your Chocolate Pound Cake

  • 2 cups (250 grams) unbleached all-purpose flour
  • 3/4 cup (64 grams) natural cocoa powder
  • 12 tablespoons (169 grams) unsalted butter, room temperature
  • 2 cups (400 grams) packed dark brown sugar
  • 5 large eggs, room temperature
  • 1 cup (242 grams) sour cream
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla extract

The secret to a great chocolate pound cake is using ingredients at the right temperature. Butter and eggs at room temperature mix better. This makes the batter smooth and the cake tender.

Essential Baking Equipment

  1. Nordic Ware Anniversary Bundt Pan (12-cup capacity)
  2. Stand mixer or hand mixer
  3. Oven thermometer
  4. Large mixing bowls
  5. Measuring cups and spoons
  6. Cooling rack

The type of cocoa powder you choose greatly affects the cake’s taste. Dutch process cocoa gives a deeper, richer chocolate flavor. An oven thermometer is key to baking at the perfect 325°F. This prevents the cake from baking too long or too short.

Pro tip: Always sift dry ingredients to eliminate lumps and create a smoother, more consistent batter.

Step-by-Step Mixing and Baking Instructions

Making the perfect chocolate pound cake needs precision and skill. This guide will help you through each step for baking success.

Proper Butter and Sugar Creaming Technique

The creaming process is key to a great chocolate pound cake. Begin by beating room-temperature butter and sugar for 5-7 minutes. Proper creaming creates air pockets that give your cake its signature tender crumb.

  • Use a stand mixer for consistent results
  • Scrape down the sides of the bowl periodically
  • Aim for a pale, smooth consistency

Temperature Control Tips

Keeping the oven temperature steady is vital for your chocolate pound cake. Preheat the oven to 350°F and check with an oven thermometer. Place the cake in the oven’s center for even heat.

Chocolate Pound Cake Baking Process

Testing for Doneness

Knowing when your chocolate pound cake is done is crucial. Use these methods to check:

  1. Insert an instant-read thermometer – cake is done at 210°F-215°F
  2. Check with a toothpick – it should come out clean
  3. Gently press the top – it should spring back

Baking time is usually 70-80 minutes. Don’t open the oven in the first hour to avoid sinking. Let the cake cool completely for the best texture and flavor.

Mastering the Chocolate Ganache Topping

Making the perfect ganache is key to taking your chocolate pound cake to the next level. A smooth ganache adds beauty and flavor. It’s what makes the best chocolate pound cake recipe stand out.

Chocolate Ganache Topping for Pound Cake

  • 1/2 cup heavy cream
  • 1/2 cup semisweet chocolate chips

The process is easy but needs care. First, heat the heavy cream until it’s almost boiling. Then, pour it over the chocolate chips and wait 5-7 minutes. This lets the chocolate melt slowly, making it smooth.

Stirring is important for a professional-looking ganache. Use a whisk or spatula to mix until it’s smooth and shiny. It should be thick enough to flow nicely down your cake.

Here are some tips for perfect ganache:

  1. Use room temperature ingredients
  2. Chop chocolate finely for even melting
  3. Avoid overheating the cream
  4. Let the ganache cool slightly before pouring

Try adding vanilla extract or sea salt for extra flavor. Your homemade ganache will turn a simple cake into a showstopper. It’s sure to wow everyone.

Storage Tips and Troubleshooting Common Baking Issues

Storing your recipe chocolate pound cake right keeps it fresh and tasty. Without ganache, it stays good at room temperature for 5-6 days. With ganache, it lasts a week in the fridge, keeping its chocolate flavor.

Fixing common baking problems starts with careful steps. A dry cake often comes from mixing too much or baking too long. Use dry measuring cups for flour and watch the beating time. A wooden pick test shows if it’s done, usually in about 90% of cases.

Freezing is a great way to store your cake for longer. You can freeze it for 4-6 months if wrapped well. Cool the cake completely before freezing to keep its texture. Thaw it at room temperature to bring back its moisture and taste.

Always check the cake’s internal temperature while baking. It should be between 190°F to 210°F for the best taste. Knowing these tips helps you make cakes that always impress.

FAQ

What type of cocoa powder works best for this chocolate pound cake?

Dutch-process cocoa is the best choice for this recipe. It gives a deeper chocolate flavor and a rich, dark color. Dutch-process cocoa has a milder taste than natural cocoa, making the cake’s texture and look better.

Can I make this chocolate pound cake in advance?

Yes, you can bake it 2-3 days ahead. Store it in a container. If you’ve added ganache, refrigerate it and let it come to room temperature before serving.

How do I prevent my pound cake from becoming dry?

For a moist cake, use room temperature ingredients and don’t overmix. Brush the warm cake with chocolate syrup to keep it moist.

Can I add chocolate chips to this recipe?

Yes, you can add 1 cup of semi-sweet or dark chocolate chips. Toss them in flour first to prevent sinking.

What size pan should I use for this chocolate pound cake?

Use a 10-inch bundt pan or a 9×5-inch loaf pan. Grease the pan well and consider using parchment paper for easy removal. A sturdy pan ensures even baking.

How do I know when the pound cake is well baked?

Check doneness with a toothpick, which should have a few moist crumbs. You can also use an instant-read thermometer. The internal temperature should be 200-205°F (93-96°C). The cake should spring back when touched.

Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend. Make sure the blend includes xanthan gum. Be careful not to overmix, as gluten-free batter can become tough.

How long will the chocolate ganache topping take to set?

The ganache sets in 15-30 minutes at room temperature. For faster setting, refrigerate it for 10-15 minutes. It should be glossy and slightly firm but still wobbly.

Chocolate Pound Cake Recipe

Chocolate Pound Cake Recipe

Recipe by Chef AmandaCourse: Breakfast
Servings

8-12

servings
Prep time

30

minutes
Cooking time

1

hour 

10

minutes
Calories

400

kcal

Ingredients

  • For the Cake:
  • 2 cups (250 grams) unbleached all-purpose flour

  • 3/4 cup (64 grams) natural cocoa powder (Dutch-process recommended)

  • 12 tablespoons (169 grams) unsalted butter, room temperature

  • 2 cups (400 grams) packed dark brown sugar

  • 5 large eggs, room temperature

  • 1 cup (242 grams) sour cream

  • 1 teaspoon kosher salt

  • 1 teaspoon baking soda

  • 1 tablespoon vanilla extract

  • For the Ganache:
  • 1/2 cup heavy cream

  • 1/2 cup semisweet chocolate chips

Directions

  • Preheat oven to 350°F.
  • Using a stand mixer, cream room-temperature butter and sugar for 5-7 minutes until pale and smooth, scraping down the sides periodically.
  • Add eggs (at room temperature) to the creamed mixture.
  • Sift together the flour, cocoa powder, salt, and baking soda.
  • Add the dry ingredients to the wet mixture, alternating with sour cream.
  • Add vanilla extract and mix until just combined.
  • Pour batter into a greased 10-inch bundt pan or 9×5-inch loaf pan.
  • Bake in the center of the oven for 70-80 minutes.
  • Test for doneness: insert a toothpick (should come out clean) or use an instant-read thermometer (should reach 210°F-215°F).
  • Allow cake to cool completely.

Notes

  • For the Ganache:
    Heat heavy cream until almost boiling.
    Pour over chocolate chips and let sit 5-7 minutes.
    Stir until smooth and shiny.
    Let cool slightly before pouring over cake.