Yield: 8 servings
Chocolate Pound Cake
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
This rich, moist Chocolate Pound cake recipe is the best bundt cake you'll taste. Easy to make and triple the chocolate!
Ingredients
For the cake
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 cup plain greek yogurt
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅔ cup dark chocolate chips
For the ganache
- ½ cup dark chocolate chips
- 3 Tablespoons heavy whipping cream
Instructions
- Preheat oven to 350 degrees F. Grease a 6-cup bundt pan or loaf pan with butter and cocoa powder (or using a generous amount of baking spray).
- In a large mixing bowl, beat together the butter and brown sugar until smooth. Add eggs, Greek yogurt and beat until well blended.
- Add in flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Beat until combined. Stir in chocolate chips.
- Pour the batter into the prepared bundt pan. Bake for 40-45 minutes until a toothpick inserted into cake comes out clean or with a few crumbs.
- Cool pan on wire rack for 10 minutes, then invert the pan onto a cake plate. Allow cake to cool completely.
- Make the ganache by combining chocolate chips with heavy cream in a glass bowl. Microwave for 60 seconds. Stir and heat for an additional 15 seconds. Stir until smooth. Pour ganache over the cake and enjoy.
Notes
Recipe from The Weeknight Dessert Cookbook. Permission to use granted.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 425Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 87mgSodium: 300mgCarbohydrates: 47gFiber: 3gSugar: 30gProtein: 8g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.