Description

Chocolate Pound Cake with Chocolate Ganache is a rich and moist homemade dessert featuring deep cocoa flavor and a silky smooth chocolate topping. Perfect for holidays, celebrations, or everyday chocolate cravings, this decadent pound cake delivers bakery-style texture and indulgent flavor in every slice

Ingredients

For the Chocolate Pound Cake:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips or melted chocolate

For the Chocolate Ganache:

1 cup semi-sweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon butter, optional

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Instructions

Preheat oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream and vanilla extract.
Gradually add dry ingredients, alternating with milk, mixing until just combined.
Fold in melted chocolate or chocolate chips.
Pour batter into the prepared pan and smooth the top evenly.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the cake in the pan for 15 minutes before transferring to a wire rack.
For the ganache, heat heavy cream until steaming but not boiling.
Pour warm cream over chopped chocolate and let sit for 2 minutes.
Stir until smooth and glossy. Mix in butter if desired.
Pour ganache over the cooled pound cake and allow it to set before slicing.

Notes

Avoid overbaking to keep the pound cake moist and tender. Espresso powder can be added to intensify the chocolate flavor. Let the ganache cool slightly before pouring for the best consistency.