This decadent triple chocolate pound cake is about as much chocolate as you can possibly pack into one cake. Its a request from the Husband who wanted to have chocolate pound cake. I love baking anything chocolate and am always expanding my chocolate cake variation and am very happy that I found this recipe. Definitely one of the best chocolate pound cake recipe I found.
Just look at the inside of the cake. Oh so moist and rich. Sorry for repeating and for the lack of a better description. Its rich but light at the same time. If this makes sense at all. Rich from the taste of chocolate and light in terms of texture. Pound cakes are not meant to be light and fluffy. These are not light in that sense. It is still dense but not compact. Make sense? If I am confusing you even more, the only way to understand what I am trying to say is to bake them yourself!
They are also really easy to prepare with pretty basic ingredients. Whats important is that you sift through the flour and cocoa powder as you do not want to have balls of flour in your cake. You pretty much just mix all the ingredients so that it is just mixed. Make sure to not over mix of the cake will become dense and compact. You could also simply mix all the ingredient with a spatular or a wooden spoon so as to not over mix. It is also perfectly fine to have some lumps in the batter.
The triple chocolate comes from the chocolate pound cake, the chocolate ganache and the chocolate shavings! This amazing recipe is from Laura Vitale. She has a youtube channel with a ton of great recipes. I have tried a few recipes from her and they all turned out awesome! So if you need inspiration do pop by. The original recipe is a bundt cake but I decided to half the recipe and turn this into a tube cake.
Recipe adapted from Laura in the Kitchen
1/2 cup (113g) butter at room temperature
3/4 cup (177ml ) sour cream
1 1/4 (160g) cups flour
1/4 cup (30g) sifted cocoa powder
1 tsp instant coffee powder (1/2 tsp instant espresso powder)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cups (150g) sugar
1 tsp vanilla extract
2 tbs milk
4 ounces (113g) semisweet chocolate, chip or roughly chopped chocolate
1/3 cup (80ml) of Heavy Cream
1 tsp of Butter, softened at room temperature
1/8 tsp of Salt
Preheat your oven to 350 degrees F (180 degree c). Butter your tube cake pan or line with parchment paper.
In a large bowl cream the butter and sugar till butter turns pale and light. Then add the eggs and whisk for about 2 minutes until light and fluffy.
Add the sour cream and vanilla extract.
In another large bowl add the flour, baking powder, baking soda, cocoa, instant espresso and salt mix well and set aside. Then pour the dry ingredients into the wet ingredients, alternating between milk and dry ingredients. Mix until just combined but do not over mix.
Pour the batter into the prepared pan. Bake for about 40-50 mins or until when a toothpick entered in the center comes out clean.
Allow it to cool completely.
Heat the cream in a small pan over medium heat until just below boiling point.
Pour the cream over the chocolate and let sit for 1 minute. Add the softened butter and whisk the whole thing together until the chocolate has fully melted.
Pour the ganache over the pound cake and top with shavings of chocolate.