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chocolate pound cake slice with strawberries and ganache
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Chocolate Pound Cake Recipe
Prep Time
45 mins
Cook Time
50 mins
Total Time
1 hr 35 mins
 

My favorite homemade Chocolate Pound Cake Recipe begins melted chocolate to create a rich chocolate flavor and a tender, buttery cake crumb. It’s topped with a homemade chocolate ganache and fresh strawberries. 

Course: Dessert
Cuisine: American
Keyword: chocolate pound cake
Servings: 12 -14 slices
Author: Michelle
Ingredients
Chocolate Pound Cake
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup butter, softened
  • 1 1/4 cups brown sugar
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 tsp baking soda
  • 2 cups all purpose flour
  • 2 Tbsp corn starch
  • 3/4 tsp salt
  • 3/4 cup sour cream (or greek yogurt)
  • 3/4 cup brewed coffee, hot
  • 2 tsp vanilla extract
Ganache
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
Toppings
  • Whipped Cream
  • Chopped Strawberries
Instructions
Chocolate Pound Cake
  1. Preheat oven to 350 degrees and grease a bundt pan well. Set aside.
  2. In the microwave or in a double broiler, melt chocolate chips until smooth. Set aside.
  3. In a standing mixer or with a hand mixer, cream the butter until light and fluffy. Add in brown sugar and granulated sugar and mix until well combined.
  4. Add in the eggs, one at a time, beating well after each addition.
  5. Add in the melted chocolate and mix until combined.
  6. In a separate bowl, sift together flour, corn starch, baking soda and salt.

  7. Alternately add the dry ingredients and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

  8. Slowly add in the coffee and vanilla extract, mixing until just combined (over mixing the batter can yield a dry pound cake).
  9. Pour into your greased bundt cake pan.
  10. Bake for about 45-50 minutes, of until a cake tester comes out clean, with just a few moist crumbs stuck to it (in my oven, mine baked for exactly 48 minutes).
  11. Allow the cake to cool about 10-15 minutes before removing it from the bundt cake pan to finish cooling.
Ganache
  1. In the microwave or in a double broiler, heat heavy cream until just under a boil.
  2. Pour the heavy cream over the chocolate chips and allow it to sit a couple of minutes.
  3. Whisk the chocolate and cream together until the ganache is smooth.
  4. Allow to sit a couple of minutes until your ganache has reached your desired thickness.
  5. Pour ganache over the the cake.
Toppings
  1. If desired, top the cake with sliced strawberries* and/or serve with whipped cream and chopped strawberries.
  2. Enjoy!
Recipe Notes

*If you top with strawberry halves, I suggest doing it at the last minute, right before serving. The juice from the strawberries can release too much liquid into the ganache.