Go Back

Chocolate Pound Cake with Ganache Glaze

A rich and tender chocolate pound cake topped with a smooth ganache glaze, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 724
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups unsalted butter, room temperature Let it come to room temperature before use.
  • 1 tablespoon vegetable oil
  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 6 large eggs, room temperature Add eggs one by one.
  • 2.5 cups cake flour, sifted All-purpose flour can be used as a substitute.
  • 0.5 cups unsweetened cocoa powder, plus extra for dusting the pan
  • 1 teaspoon salt
  • 0.25 teaspoon baking soda
  • 8 ounces sour cream, room temperature Greek yogurt can be used as a substitute.
  • 0.25 cup brewed coffee, room temperature Can substitute with hot water for a milder flavor.
  • 1 tablespoon pure vanilla extract
  • Butter, shortening or nonstick spray, for the pan For greasing the Bundt pan.
For the ganache
  • 1 cup semisweet chocolate chips Can use dark chocolate chips for a deeper taste.
  • 0.75 cups heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Grease a 12-cup Bundt pan very well and dust it with cocoa powder.
  2. In a stand mixer, cream together the butter, vegetable oil, granulated sugar, and brown sugar on high for 3 to 4 minutes until light and fluffy.
Mixing
  1. Add the eggs one at a time, mixing well after each addition.
  2. With the mixer on low, add the cake flour and cocoa powder in two additions, followed by the salt and baking soda.
  3. Be careful not to overmix; just mix until combined.
  4. Mix in the sour cream, brewed coffee, and vanilla extract until the batter is smooth.
Baking
  1. Pour the batter into the prepared Bundt pan and bake for 1 hour 10 to 20 minutes.
  2. Check the center with a toothpick for doneness, then cool the cake in the pan on a rack for 10 minutes.
  3. Turn the cake onto a serving plate and let it cool for at least 1 hour.
Ganache Preparation
  1. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave for about 1 minute 15 seconds and whisk until smooth.
  2. Add vanilla and a pinch of salt to the ganache and pour it over the cooled cake. Let it set for about 10 minutes before slicing.

Notes

Store cake covered at room temperature for 3 to 4 days or refrigerate for up to 5 days. To freeze, wrap individual slices well and freeze for up to 3 months.