Chocolate Pound Cake

This chocolate pound cake is moist and buttery with a delicious chocolate flavor. It's perfect in its simplicity, but looks dinner party ready with a drizzle of chocolate ganache.

Prep Time25

Cook Time1 15

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: Chocolate Pound Cake

Servings: pieces

Author: Fiona Dowling

Equipment

12-cup bundt pan - mine is 10.5 inches in diameter and 4 inches deep

Ingredients

Chocolate Bundt Cake

1 cup unsalted butter (226 grams) room temperature
3 cups superfine sugar (600 grams) caster sugar works well
5 large eggs
1 cup cocoa powder (80 grams)
2 cups all-purpose flour (250 grams) AKA plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (240 ml) I used 18% MF
2 teaspoons instant coffee powder
2/3 cup boiling water (160 ml)

Chocolate Ganache

4 ounces dark chocolate (113 grams) I used 50%, but semi-sweet will work too
1/2 cup whipping cream (120 ml)

Instructions

Chocolate Bundt Cake

Preheat the oven to 325 F (160 C).
Grease a 12-cup, non-stick bundt pan and dust with cocoa powder. Be sure that all ridges and creases are well covered.
In a large bowl whisk together the flour, cocoa, baking soda and salt. Set aside.
In a very large bowl beat the butter and sugar until fluffy. This should take around 5 minutes.
Beat in the eggs 1 at a time. Turn off the mixer and scrape down the sides and bottom of the bowl a few times.
With the mixer on low speed, beat in about 1/2 of the flour mixture, followed by the sour cream. Then beat in the rest of the flour mixture.
Add the instant coffee powder to the boiling water.
Very carefully mix the hot water into the cake batter.
Spoon the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 65-75 minutes, or until an inserted toothpick comes out clean or with a few dry crumbs sticking to it. You may see a large crack around the top - this is normal and expected.
Remove from the oven. Cool in the pan for at least 30 minutes. Then very carefully invert the pan and continue cooling on a wire rack.

Chocolate Ganache

Chop the chocolate into very fine pieces and place in a heatproof bowl.
Heat the cream until almost boiling.
Pour the hot cream over the chopped chocolate and let sit for about 3 minutes.
Whisk until smooth. If the chocolate hasn't quite melted, microwave for 30-seconds and medium power and whisk.
Transfer the cake to the plate you plan to serve it on. Then drizzle/pour the ganache over the fully cooled cake.

Notes

Bundt Pans: Make sure to use a 12-cup capacity pan (or larger). Otherwise, there will be too much batter and it will overflow
Room Temperature Ingredients: Make sure the butter, eggs and sour cream are room temperature before getting started. Take them out of the fridge about 30 minutes prior. The butter should not be melted.
Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Bring to room temperature before enjoying. Cake without glaze can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge, then bring to room temperature.
Nutrition: Nutrition information is an estimate only and based on 1 slice with ganache, assuming the cake is sliced into 14 equal pieces.

Nutrition