Moist, fudgy chocolate pound cake topped with a smooth layer of chocolate ganache — yes, please! Add this one to your go-to dessert list for a fuss-free, totally indulgent treat.
For the pound cake:
- 1 teaspoon instant coffee granules
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/3 cup full-fat sour cream
- 1 teaspoon vanilla extract
For the topping:
- 2 1/2 oz semisweet chocolate, coarsely chopped
- 1/4 cup heavy cream
- 1/2 teaspoon vegetable oil
- Preheat your oven to 325°F. Spray the bottom and sides of a 9x5x3-inch loaf pan with cooking spray; line with a parchment paper sling.* Set aside.
- First, make the pound cake: Dissolve coffee granules in 1 teaspoon boiling water; set aside.
- In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder and salt until well-combined. In the bowl of a stand mixer with the paddle attachment or in a separate large bowl using an electric hand mixer, beat butter and sugar on medium-low speed until the mixture is light, fluffy and smooth, about 2 to 3 minutes. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in sour cream, vanilla extract and coffee until just combined.
- Gradually stir flour mixture into butter mixture just until a batter forms and no dry spots remain. Pour and spread batter evenly into prepared loaf pan. Bake for 55 minutes to 1 hour, 5 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool loaf in pan for 10 minutes, then use parchment to transfer loaf to a cooling rack. Cool completely.
- Once loaf is fully cooled, make the topping: Place semisweet chocolate in a medium bowl. In a microwave-safe measuring cup, heat heavy cream for 30 seconds on High until very hot but not boiling. Pour over chocolate; add oil. Let mixture sit for 5 minutes, then use a spoon or spatula to stir until the chocolate is fully melted and the mixture is smooth.
- Place loaf on top of a sheet of waxed or parchment paper on a rimmed baking sheet. Spoon and spread topping over top of loaf, letting it drip down the sides. Transfer loaf on baking sheet to refrigerator; chill 30 minutes to set the topping.
- Slice and serve loaf as desired. Store leftovers tightly covered at room temperature for up to 2 days; do not refrigerate.
- *To make a parchment paper sling, line the bottom and long sides of your loaf pan with one sheet of parchment paper that extends an inch or two over the top of the pan. This will act as a “sling” that you can use to lift and remove your loaf from the pan once baked.
- Recipe adapted from Del’s Cooking Twist.
Keywords: chocolate loaf cake, ganache topping, chocolate ganache, chocolate cake batter