Chocolate Pound Cake with Chocolate Ganache
This Chocolate Bundt Cake is irresistibly moist and topped with a rich, silky-smooth chocolate ganache that makes every bite pure indulgence.
Servings: 12 people
Calories: 769kcal
Ingredients
- For the cake - you will need:
- 3 c all-purpose flour
- 3 c granulated sugar
- ½ c cocoa powder
- ½ tsp salt
- 1 ½ c unsalted butter (3 sticks) - room temperature
- 2 tsps vanilla
- 5 large eggs- room temperature
- 1 c sour cream - room temperature
- For the glaze - you will need:
- 1 c heavy cream
- 1 c semi-sweet chocolate chips
Instructions
- Steps to make the cake:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
- Then add the vanilla and salt and mix until incorporated.
- Add the eggs to the bowl one at a time mixing until combined after each addition.
- Then add the cocoa powder and mix until fully incorporated.
- Add the flour mixture to the bowl alternating with the sour cream beginning and ending with flour.
- Pour the batter into your greased 12-cup bundt pan and bake the cake for approximately 1 hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
- Allow the cakes to cool for 10-15 minutes before removing it from the pan. Allow the cake to completely cool before adding the chocolate ganache.
- Steps to make the chocolate ganache/glaze:
- In a saucepan, heat the heavy cream under medium heat until it begins to bubble around the edges.
- Once it begins to bubble turn it off and pour the cream over the semi-sweets. Do not stir. Allow it to sit for 3 minutes to give the chocolate time to soften and melt.
- After three minutes, stir until combined and silky chocolate forms. Pour the chocolate as desired over the cake allow it 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
Calories: 769kcal | Carbohydrates: 88g | Protein: 9g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 145mg | Potassium: 280mg | Fiber: 4g | Sugar: 59g | Vitamin A: 1243IU | Vitamin C: 0.3mg | Calcium: 73mg | Iron: 4mg