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If you’re a chocolate lover, this Mile High Chocolate Pound Cake is about to become your new obsession. Rich, moist, and incredibly indulgent, this cake is a chocolate dream come true. Topped with a silky chocolate ganache, it’s perfect for special occasions, holiday gatherings, or anytime you need a show-stopping dessert. With its towering height and deep chocolate flavor, this cake is sure to impress everyone at the table.
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Why You’ll Love This Recipe
- Rich Chocolate Flavor: Packed with cocoa powder and topped with ganache, this cake is a chocolate lover’s dream.
- Moist and Tender: The addition of sour cream and whole milk ensures a soft, velvety texture.
- Impressive Presentation: The bundt pan gives this cake a stunning, mile-high shape.
- Perfect for Any Occasion: Great for birthdays, holidays, or just because!
Ingredients Breakdown:
- 2 cups all-purpose flour: Forms the base of the cake.
- 1 ½ cups cocoa powder: Provides intense chocolate flavor.
- 2 tsp baking powder: Helps the cake rise.
- ½ tsp salt: Enhances the overall flavor.
- 1 cup unsalted butter, softened: Adds richness and moisture.
- 1 ½ cups sugar: Sweetens the cake.
- 4 large eggs: Binds the ingredients and adds structure.
- 1 tsp vanilla extract: Enhances the chocolate flavor.
- 1 cup whole milk: Adds moisture and richness.
- ½ cup sour cream: Contributes to a tender texture.
For the Ganache:
- 8 oz semi-sweet chocolate, chopped: Creates a rich chocolate topping.
- ½ cup heavy cream: Helps achieve a smooth ganache.
- 1 tbsp unsalted butter: Adds shine and richness to the ganache.
Tips and Tricks
- Use Room Temperature Ingredients: This ensures a smooth batter and even baking.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
- Grease the Pan Well: Bundt pans can be tricky, so make sure to grease every nook and cranny to prevent sticking.
- Cool Completely: Let the cake cool completely before adding the ganache to prevent it from melting off.
Variations and Customizations
- Add Nuts: Fold in 1/2 cup of chopped walnuts or pecans for added texture.
- Mocha Twist: Add 1-2 tsp of instant espresso powder to the dry ingredients for a mocha flavor.
- White Chocolate Ganache: Use white chocolate instead of semi-sweet for a sweeter topping.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Pairing Suggestions
- Beverages: Serve with a cup of coffee, hot chocolate, or a glass of red wine.
- Ice Cream: Pair with vanilla, chocolate, or caramel ice cream for an extra indulgent treat.
- Fruit: Add fresh berries or a fruit compote for a refreshing contrast.
Storage Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigerate: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap the cake (without ganache) in plastic wrap and freeze for up to 3 months. Thaw and add ganache before serving.
Popular Questions
1. Can I use a different type of pan?
Yes, you can use a regular cake pan, but the baking time may vary.
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2. Can I make this cake ahead of time?
Absolutely! Bake the cake and store it (without ganache) for up to 2 days. Add the ganache before serving.
3. Can I use milk chocolate instead of semi-sweet?
Yes, but the ganache will be sweeter. Adjust to your taste preference.
Mile High Chocolate Pound Cake
- Total Time: 1 hour 15 minutes (plus cooling time)
- Yield: 12-16 servings 1x
Description
The Mile High Chocolate Pound Cake is a chocolate lover’s dream, boasting rich cocoa flavor and a moist, dense texture. Topped with a decadent ganache, this cake is perfect for celebrations or whenever you need a sweet chocolate fix!
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Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour (for structure)
- 1 1/2 cups cocoa powder (use high-quality for the best flavor)
- 2 tsp baking powder (helps the cake rise)
- 1/2 tsp salt (balances the sweetness)
- 1 cup unsalted butter, softened (for richness and moisture)
- 1 1/2 cups sugar (adds sweetness)
- 4 large eggs (for structure and richness)
- 1 tsp vanilla extract (enhances the flavor)
- 1 cup whole milk (adds moisture)
- 1/2 cup sour cream (keeps the cake tender)
For the Ganache:
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- 8 oz semi-sweet chocolate, chopped (for a rich, smooth topping)
- 1/2 cup heavy cream (creates a silky texture)
- 1 tbsp unsalted butter (adds shine and richness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- Make the Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer.
- Pour the hot cream mixture over the chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy.
- Top the Cake: Pour the ganache over the cooled cake, allowing it to drip down the sides. Let the ganache set for 10-15 minutes before serving.
Notes
- For a dairy-free version, use plant-based butter, milk, and sour cream alternatives.
- Double the recipe for larger gatherings—this cake is always a hit!
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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