Description
This Triple Chocolate Pound Cake is a delightful treat, rich in flavor and easy to prepare. Featuring semisweet chocolate and cream cheese, it’s perfect for any occasion.
Ingredients
Scale
- 4 ounces semisweet chocolate, chopped
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) cake flour
- 1 teaspoon baking powder
- ¾ cup (64 g) dutch process cocoa powder
- 1 pinch kosher salt
- 1 cup (170 g) dark chocolate chips
- 8 ounces semisweet or bittersweet chocolate, chopped
- ¾ cup (178.5 g) heavy whipping cream
- 1 tablespoon unsalted butter
- 1 pinch kosher salt
Instructions
- Preheat your oven to 325°F and spray a 10-inch bundt pan with nonstick cooking spray. Optionally, lightly flour the pan.
- Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth, or over a double boiler. Let it cool slightly.
- In the bowl of a stand mixer, cream together the softened butter, cream cheese, and granulated sugar on medium-high speed until fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape the bowl's sides as needed, then mix in the vanilla extract.
- With the mixer on low, gradually mix in the cooled melted chocolate until fully incorporated.
- In a separate bowl, whisk together the cake flour, baking powder, cocoa powder, and salt.
- Add half of the dry ingredients to the wet mixture and mix on low until just combined.
- Stir in the remaining dry ingredients until no streaks remain. Avoid overmixing.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared bundt pan and tap it on the counter to release air bubbles.
- Bake for 1 hour to 1 hour 15 minutes, checking for doneness with a toothpick starting at 55 minutes. The cake is ready when a toothpick comes out with a few moist crumbs.
- Once baked, let the cake cool in the pan for 5 to 10 minutes before inverting onto a cooling rack. Allow it to cool completely before adding the ganache glaze.
Notes
Ensure all ingredients, especially the eggs and butter, are at room temperature for better mixing.
Tent the cake with foil if it browns too quickly during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 506
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 109 mg