Chocolate Pound Cake

Julia Child once said, “A party without cake is just a meeting.” I know she was right, and this cake has got to be up there with my favorites. Chocolate is the best thing on earth (right behind coffee), and I have to say this is one of the best pound cakes I’ve ever had. I came up with this recipe years ago when I discovered the trick to making a great pound cake: DON’T OPEN THE OVEN! If ya lookin’, ya ain’t cookin’.
2 cups all-purpose flour
1⅔ cups sugar
⅔ cup unsweetened cocoa powder
1 (3-ounce) box chocolate fudge instant pudding mix
2 teaspoons baking soda
1 cup sour cream
¾ cup chocolate milk
3 large eggs, lightly beaten
⅓ cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 cup milk chocolate chips
1 cup semisweet chocolate chips
⅓ cup heavy cream
½ cup semisweet chocolate chips
1. Make the cake: Preheat the oven to 325°F. Generously grease a 10-inch Bundt pan.
2. In a large bowl, mix together the flour, sugar, cocoa powder, pudding mix, and baking soda. Mix in the sour cream, chocolate milk, eggs, melted butter, and vanilla. Stir in both kinds of chocolate chips. The batter will be very thick.
3. Spoon the batter into the prepared pan. Bake until the top springs back when touched lightly in the center and a toothpick inserted in the center comes out clean with a few moist crumbs, 55 minutes to 1 hour 5 minutes.
4. Remove from the oven and let cool for 10 minutes in the pan. Unmold and cool completely on a wire rack. This one’s even better the next day; keep well wrapped at room temperature.
5. When ready to serve, make the chocolate glaze: Heat the cream in the microwave for 1 minute. Add the chips and let sit for 2 minutes. Stir until smooth and shiny. Pour the glaze over the cake and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *