Easy Chocolate Pound Cake Recipe - Moist & Delicious
The journey of the pound cake begins in the 1700s, with a simple formula: a pound each of flour, eggs, sugar, and butter. This concoction, baked to perfection, yielded a cake that was dense, buttery, and utterly delightful. Over the centuries, the recipe has transformed, incorporating varying measurements and ingredients such as baking powder or soda, to achieve a cake that's both moist and fluffy. Flavorings have also diversified, ranging from lemon zest to shredded coconut. Yet, it's the addition of chocolate that has given the pound cake a decadent essence, making the chocolate pound cake recipe a sought-after variant for those craving a rich, chocolatey dessert.
Ingredients
- 3½ cups all-purpose flour
- 2½ cups granulated sugar
- 1½ cups brewed coffee cooled
- 1¼ cups cocoa powder
- 1 cup sour cream
- ½ cup grapeseed vegetable, or canola oil
- 4 eggs room temperature
- 2 tablespoons vanilla extract
- 2½ teaspoons baking soda
- 1½ teaspoons salt
- Melted butter for greasing the cake pan
For the Ganache:
- 8 ounces dark chocolate chopped
- 1 cup heavy cream
Instructions
1. Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease your bundt pan with melted butter, then dust it with a mixture of flour and cocoa powder to prevent the cake from sticking.
2. Mix Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt until well combined.
3. Add Wet Ingredients:
- To the dry ingredients, add the brewed coffee, oil, and eggs. Whisk thoroughly until the mixture is smooth and uniform.
- Fold in the sour cream and vanilla extract, mixing until just combined to keep the batter tender.
4. Bake the Cake:
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
- Cool the cake in the pan on a wire rack for about 25 minutes, then turn out onto the rack to cool completely.
5. Prepare the Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Place the chopped dark chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate, letting it sit for 1-2 minutes to melt the chocolate.
- Stir until smooth and glossy.
6. Finish with Ganache:
- Drizzle or pour the ganache over the cooled cake.
- Let the ganache set slightly before slicing and serving the cake.
Serving Suggestions:
- Serve slices of the chocolate pound cake on their own or with a dollop of whipped cream, fresh berries, or a dusting of powdered sugar for an extra special touch.
- Enjoy your delicious, moist chocolate pound cake!
