Triple Chocolate Pound Cake
Rich, moist, and ultra-chocolatey, this Triple Chocolate Pound Cake is my classic chocolate pound cake taken to the next level!
Servings: 12 slices
Calories: 859kcal
Ingredients
Cake
- 4 ounces semisweet chocolate, chopped
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) cake flour
- 1 teaspoon baking powder
- ¾ cup (64 g) Dutch process cocoa powder
- 1 pinch kosher salt
- 1 cup (170 g) dark chocolate chips
Chocolate Ganache Glaze
- 8 ounces semisweet or bittersweet chocolate, chopped
- ¾ cup (178.5 g) heavy whipping cream
- 1 tablespoon unsalted butter
- 1 pinch kosher salt
Instructions
Cake
- Preheat oven to 325°F. Spray a 10-inch bundt pan with nonstick cooking spray. (Consider also lightly flouring the pan to ensure easy release, especially with chocolate-heavy batters.)
- In a microwave-safe bowl, melt chopped chocolate in 30-second intervals, stirring in between each, until smooth. Or melt chocolate over a double boiler. Set aside to cool slightly, but still warm.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, cream cheese, and granulated sugar on medium-high until light, fluffy, and well combined, about 3 to 5 minutes.
- Add eggs one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as needed. Beat in the vanilla extract.
- With mixer on low, slowly pour in the cooled melted chocolate. Mix until fully incorporated and batter looks smooth and chocolatey.
- In a separate bowl, whisk together the cake flour, baking powder, cocoa powder, and salt.
- Add about half the dry ingredients to the wet batter and mix on low until just combined.
- Add the remaining dry ingredients and mix until no streaks remain; do not overmix. Scrape the sides and bottom of the bowl.
- Gently fold in the chocolate chips.
- Pour batter into the prepared bundt pan. Tap pan on counter a few times to release air bubbles.
- Bake for 1 hour to 1 hour 15 minutes. Start checking with a toothpick at 55 minutes. The cake is done when a toothpick comes out with a few moist crumbs, but no wet batter. If the top browns too quickly, tent loosely with foil.
- Let the cake cool in the pan for 5 to 10 minutes, then invert onto a cooling rack. Allow it to cool completely before adding the ganache glaze.
Ganache Glaze
- Place the chopped chocolate into a heat-safe bowl. Set the bowl aside as you heat the cream.
- In a medium saucepan over medium-high heat (or in a microwave-safe bowl if using a microwave), bring the heavy cream to a simmer, stirring occasionally. Be careful not to let it boil over or burn.
- Pour the cream over the chocolate. Let sit 2 minutes, then stir until smooth. Stir in butter and salt. This makes about 1 ½ cups ganache.
- Drizzle or pour the ganache* over the cooled cake. Let set slightly before slicing.
Notes
*If you have any extra ganache, spoon it over slices of cake or serve it with ice cream.
Nutrition
Serving: 1slice | Calories: 859kcal