There are days when all I crave is a proper slice of chocolate cake—something rich, dense, and deeply satisfying. This chocolate pound cake is my go-to, the kind of treat I bake when I want to win over friends, neighbors, or just bust out my own cake cravings during a quiet afternoon. If you love all things chocolate, this cake really delivers—dark, moist crumbs, a glossy ganache topping, and a flavor that somehow gets better each day it sits on the counter.
What Makes This Chocolate Pound Cake So Good
- Super Moist Texture: Thanks to a scoop of sour cream and those carefully mixed wet ingredients, each bite manages to be both fluffy and satisfyingly dense.
- Big Chocolate Flavor: Here’s the secret—just a little bit of instant coffee or espresso powder mixed into the batter. You barely taste the coffee, but it wakes up the chocolate flavor beautifully.
- Ganache for the Win: The slick of shiny, fudgy ganache on top isn’t negotiable in my kitchen. It turns a simple loaf into a dessert you could easily serve at any gathering.
- Easy to Make Ahead: Somehow, this cake tastes even better the next day. I always bake it the night before I’m planning to serve it.
Ingredient Insights from My Pantry
Here’s how I get the best results with each ingredient:
- Flour and Cocoa Powder: Whisk these together really well! No one wants to bite into a floury lump or a pocket of unsweetened cocoa.
- Sour Cream: Use full-fat for richness. Low-fat works in a pinch but won’t give you that classic velvety texture.
- Butter and Sugar: Cream them long enough that they’re light and fluffy—don’t be tempted to rush this step, even if you’re impatient (like me sometimes).
- Coffee or Espresso Powder: Just a pinch, but it makes a world of difference. I’ve used both Medaglia D’Oro and whatever store brand I can find, and both work well.
- Ganache Topping: A little splash of vegetable oil in the ganache makes it super glossy and helps it slice cleanly.
Step-by-Step: How I Make the Cake
- Prep the Batter:
Cream the softened butter and sugar till fluffy, then add eggs, sour cream, vanilla, and the coffee dissolved in a touch of hot water. - Mix the Dry Ingredients:
Thoroughly whisk flour, cocoa powder, salt, and baking powder. - Combine and Bake:
Fold the dry mixture gently into the wet—just until no streaks remain. Don’t overmix or your loaf will turn heavy. Pour into a lined loaf tin and bake for about an hour. My nose always tells me it’s nearly done when the kitchen smells gloriously chocolatey. - Cool It Down:
Let the cake cool completely (there’s no shortcut for this if you want a smooth ganache finish). - Dress with Ganache:
Pour the glossy ganache over the top and chill for half an hour so it sets to a lovely, sliceable sheen.
Practical Tips from Many Bakes
- Room Temperature Ingredients: Always let your eggs and sour cream sit out before baking—this helps everything blend together smoothly.
- Don’t Overmix: As soon as you see the batter come together, stop mixing. Overmixed batter turns oddly tough.
- Check Early for Doneness: Start testing the loaf a bit before the recipe’s suggested bake time. A few sticky crumbs are better than a bone-dry cake!
- Store at Room Temp: Keep the cake covered on the counter. Refrigeration can dry it out fast. And if you’re planning to serve it to guests, do yourself a favor and bake it a day ahead—it’s somehow even more chocolatey after a rest.
Ways I Love to Serve Chocolate Pound Cake
- With a scoop of vanilla ice cream, coffee on the side, and a little quiet time in the afternoon.
- Cut into elegant slices on a platter for book club, birthdays, or any get-together (honestly, this cake gets plenty of attention wherever it goes).
- Wrapped up, it makes a thoughtful little gift for new neighbors or friends who could use a bit of homemade cheer.
Frequently Asked Questions
Why add coffee or espresso powder?
It deepens the chocolate flavor, not to make the cake taste like coffee.
Can I skip the ganache topping?
You could, but it really takes this loaf from good to unforgettable. Sometimes I sprinkle chopped nuts or a dusting of powdered sugar if I’m in a pinch.
How do I keep it moist?
Do not overbake! And keep the cake in an airtight container at room temperature—it’ll stay moist for several days.
Can I freeze it?
Absolutely. I wrap cooled slices in clingfilm and pop them in the freezer. They thaw beautifully and taste just as fresh.
However you decide to enjoy this cake, I hope it brings a bit of chocolatey joy to your day—just as it does in mine.
Chocolate Pound Cake
There’s something undeniably comforting about a classic chocolate pound cake—especially one that’s draped in a velvety chocolate ganache.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup full-fat sour cream
- 1 teaspoon instant coffee granules (or espresso)
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon salt
For the Ganache
- 2 ½ oz semisweet chocolate, roughly chopped
- ¼ cup heavy cream
- ½ teaspoon vegetable oil
Instructions
- Prep the Pan: Heat your oven to 325°F. Generously mist a 9x5-inch loaf pan with nonstick spray, then line it with a strip of parchment, leaving a little overhang for easy removal.
- Mix the Coffee: Dissolve instant coffee granules in 1 teaspoon of hot water and set aside—this little touch makes the chocolate flavor sing.
- Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Cream the Butter and Sugar: Using a stand mixer (or a hand mixer for extra muscle), beat the butter and sugar on medium-low for 2-3 minutes until fluffy and pale. Add the eggs one at a time, mixing well and scraping down the bowl after each addition.
- Finish the Batter: Blend in vanilla, sour cream, and the coffee mixture until just combined. Add the dry ingredients in batches, stirring only until no streaks remain.
- Bake: Pour the batter into the prepared pan, smoothing the top. Bake 55-65 minutes, until a toothpick poked into the center comes out clean.
- Cool: Let your freshly baked loaf rest in the pan for about 10 minutes. Use the parchment sling to carefully lift it onto a wire rack to cool completely.
- Make the Ganache:Place chocolate in a medium bowl. Warm the cream in the microwave (about 30 seconds on High, until steaming), then pour over the chocolate. Drizzle in the oil and let it sit for 5 minutes. Stir until silky and smooth.
- Finishing Touch: Arrange the cooled pound cake on a rack over parchment paper. Pour and gently spread the ganache over the top, letting it naturally drip over the sides. Chill the loaf for 30 minutes to set.
- Serve: Slice thick, generous pieces and enjoy! Keep any leftovers tightly covered at room temperature for up to two days—though it’s rarely around for that long.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 4119Total Fat 270gSaturated Fat 155gTrans Fat 1gUnsaturated Fat 92gCholesterol 1344mgSodium 1785mgCarbohydrates 386gFiber 20gSugar 244gProtein 59g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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