Chocolate Chip Pound Cake recipe
This moist and buttery Chocolate Chip Pound Cake is loaded with rich chocolate chips in every bite. This recipe is topped with a simple chocolate ganache and is a chocolate lover's dream!
Servings: 12 people
Calories: 688kcal
Equipment
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients
- For the cake:
- 3 c all purpose flour
- 2 c granulated sugar
- 1 c brown sugar
- 1 c full fat sour cream - room temperature
- 1 ½ c unsalted butter - room temperature
- 5 large eggs - room temperature
- 2 tsps vanilla extract
- ½ tsp baking powder
- ½ teaspoon salt
- 1 ½ c milk chocolate chips
- For the chocolate ganache:
- ¾ c milk chocolate chips
- ½ c heavy cream
Instructions
- Steps to make the cake:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, beat the butter and sugars together until light and fluffy (approximately 5 minutes).
- Next, add the vanilla extract.
- Then add the eggs one at a time mixing until combined after each addition.
- Mix the flour, baking powder, and salt together. Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture.
- Lastly, fold the milk chocolates into the batter.
- Pour your batter into a 12-cup bundt pan sprayed with baking spray or similar.
- Place the cake in your preheated oven and bake for an hour to an hour and 15 minutes. The cake is done when a toothpick inserted comes out clean.
- Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
- To make the Chocolate Ganache:
- In a microwave-safe dish, heat the heavy cream for about 1 ½ minutes.
- Pour the cream over the milk chocolates, but do not stir.
- Allow it to sit for 3 minutes to give the chocolate time to soften.
- After three minutes, stir until combined and silky chocolate forms.
- Pour the chocolate onto the cake as desired and then top the cake with milk chocolate chips.
- Allow the chocolate to set, then serve!
Video
Notes
⇢ Use room temperature ingredients – Butter, eggs, milk, and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.
⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.
⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.
⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.
⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.
Nutrition
Serving: 12g | Calories: 688kcal | Carbohydrates: 86g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 158mg | Potassium: 167mg | Fiber: 1g | Sugar: 61g | Vitamin A: 1074IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2mg