Everyone should have a rich Chocolate Pound Cake in their recipe file, preferably right up front --- this dark chocolate loaf cake is topped with a creamy chocolate ganache.
1/2cupunsalted butterat room temperature
2large eggsroom temperature
1cupplus 2 Tbsp all-purpose flour
1/2cupunsweetened cocoa powder
6ouncesdark chocolate chipsor 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 lift 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.
https://theviewfromgreatisland.com/chocolate-pound-cake/ March 18, 2016