Chocolate Pound Cake

Everyone should have a rich Chocolate Pound Cake in their recipe file, preferably right up front --- this dark chocolate loaf cake is topped with a creamy chocolate ganache.
Rich moist and decadent Chocolate Pound Cake recipe with chocolate ganache is a chocolate lovers dream come true
Ingredients
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp espresso powder
  • wet ingredients
  • 1/2 cup sour cream
  • 1/4 cup milk
  • dry ingredients
  • 1 cup plus 2 Tbsp all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 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 325F
  • 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.
  • Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
  • Whisk together the sour cream and milk.
  • Sift together the dry ingredients.
  • Add the dry ingredients to the bowl alternately with the wet, 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 for about 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-cooking. 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