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!
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:
- 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