Chocolate Pound Cake - Easy To Make

I was a little scared by the first review as i use the reviews to help in my decisions when using these recipes but decided after reading a few more that i would tweek it just a bit and use it any way and it was great! my changes were as follows and believe me or check my profile sweets are my addiction and after the tweeks everyone who tried it wanted the recipe and my love who is especially particular raved about it, its a keeper!! i used all butter no shortening, i cut the flour to 2 c flour & used 1 1/2 c cocoa for a richer chocolate flavor , i just cut the sugar back a little and used some brown as follows 1 1/2 c wht sugar & 1 c dark brn sugar packed, 1 tsp each baking powder & baking soda & switched the milk to buttermilk for that homemade taste. i cut the vanilla to a tsp, as i said im a chocolate lover!! lol!! lastly i switched the nuts for chocolate chunks and iced with vanilla, striped with melted chocolate, filled the center with hershery hugs and what a hit!!!!


  •     1/2 cup (i stick) unsalted butter, at room temperature
  •     3/4 cup sugar
  •     2 large eggs, room temperature
  •     1 tsp vanilla extract
  •     1 Tbsp espresso powder
  •     wet ingredients
  •     1/2 cup sour cream
  •     1/4 cup milk
  •     dry ingredients
  •     1 cup plus 2 Tbsp all-purpose flour
  •     1/2 cup unsweetened cocoa powder
  •     1/2 tsp salt
  •     1/2 tsp baking soda
  •     ganache topping
  •     3/4 cup heavy cream
  •     4-1/2 ounces dark chocolate chips (or chopped chocolate)

    Set oven to 325F
    Spray a standard 9x5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can life the frosted cake out for cleaner cutting.
    Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
    Whisk together the sour cream and milk.
    Sift together the dry ingredients.
    Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, don't over beat.
    Turn the batter into the prepared loaf pan and spread out evenly. Bake for about 45-50 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Check your cake on the early side to avoid over-cooking. Set aside to cool.
    To make the ganache topping, heat the cream to a simmer and remove from heat. Add the chocolate and let sit for a minute, then stir until everything is melted and glossy. Pour over the cooled cake and then let the ganache firm up in the refrigerator for at least 2 hours.
    If you have used a parchment paper 'sling', gently pull the cake out of the pan to slice it.


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