Description
This rich and decadent Chocolate Pound Cake features a moist, dense crumb infused with Dutch cocoa and espresso powder for enhanced chocolate flavor. Topped with a luscious semi-sweet chocolate ganache, it's the perfect indulgent dessert for any chocolate lover.
Ingredients
Dry Ingredients
- 2 ½ cups (300g) all-purpose flour
- ½ cup Dutch cocoa powder
- 1 teaspoon (3.75g) baking powder
- 1 teaspoon (2g) espresso powder (optional)
- 1/2 teaspoon salt
Wet Ingredients
- 1 ½ cups (339g) unsalted butter, at room temperature
- 3 cups (570g) granulated sugar
- 5 large eggs, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 ¼ cups (295ml) whole milk, at room temperature
Ganache Glaze
- 6 ounces (1 cup) semi sweet chocolate chips
- 3/4 cup (177ml) heavy whipping cream
Instructions
- Prepare Pan and Ingredients: Preheat the oven to 325°F. Generously grease and flour a 10-12 cup bundt pan or use a pan release. Ensure the butter, eggs, and milk are at room temperature to help create a smooth batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, Dutch cocoa powder, baking powder, espresso powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a stand or hand mixer, cream the unsalted butter with the granulated sugar for about 2 minutes until the mixture is light and fluffy, which helps incorporate air into the batter.
- Add Eggs and Vanilla: Gradually add the eggs one at a time, mixing well after each addition. Scrape down the bowl after the third egg to ensure even mixing. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients and Milk: On low speed, alternately add half of the dry ingredients and half of the milk to the butter mixture, mixing just until combined to avoid overmixing. Repeat with the remaining dry ingredients and milk, scraping the bowl to mix evenly.
- Bake the Cake: Pour the batter into the prepared bundt pan and bake at 325°F for 55-65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Allow the cake to cool in the pan for at least 30 minutes.
- Remove Cake from Pan: Run a knife gently around the edges of the pan to loosen the cake. Invert it onto a cooling rack and let it cool completely.
- Make Ganache Glaze: Place the semi sweet chocolate chips in a medium bowl. Heat the heavy cream in the microwave until it just starts to simmer (about 1 to 1 ½ minutes), but do not boil. Pour the hot cream over the chocolate chips, cover with a plate, and let sit for 1-2 minutes. Whisk until smooth and glossy, then let thicken for 10-15 minutes.
- Glaze the Cake: Pour the thickened chocolate ganache over the cooled cake, allowing it to drip over the sides. Let the glaze firm up for about 2 hours at room temperature or 1 hour chilled before serving.
Notes
- Using room temperature ingredients helps with better mixing and a smoother batter.
- Espresso powder is optional but enhances the chocolate flavor without adding coffee taste.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
- The ganache can be made ahead and stored in the fridge; reheat gently before glazing.
- Ensure the cake is fully cooled before adding glaze to prevent it from melting and running off too quickly.