Chocolate Chip Pound Cake recipe
This moist and buttery Chocolate Chip Pound Cake is filled with rich chocolate chips and finished with a smooth homemade chocolate ganache. Brown sugar and sour cream give the cake additional flavor and moisture for a delicious twist on classic pound cake.
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 the toothpick comes out clean/with moist crumbs.
- Remove the cake from the oven and allow it to cool for 10 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. Your butter, eggs, and sour cream should be at room temperature so they combine smoothly.
Measure your flour carefully. Too much flour can contribute to a dry or overly dense pound cake.
Cream the butter and sugars properly. Beat for approximately 5 minutes or until light and fluffy.
Add the eggs one at a time. Mix just until each egg is incorporated before adding another.
Don't overmix. Once you begin adding flour, use a low mixer speed and mix only until combined.
Fold in the chocolate chips. Gently fold them into the finished batter instead of using the mixer.
Prevent sinking. Lightly toss regular chocolate chips with flour before folding them into the batter, or try mini chocolate chips.
Prepare your Bundt pan thoroughly. Coat the center tube and every decorative groove.
Don't depend solely on baking time. Ovens vary, so start checking your cake as it approaches the recommended baking time.
Moist crumbs are okay. A toothpick or skewer can come out clean or with a few moist crumbs. Wet batter means the cake needs more time.
Don't overbake. Once your cake shows the appropriate signs of doneness, take it out of the oven.
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