What I love about this recipe is that it’s actually a great, basic pound cake recipe. You can omit all chocolate and you’ll have yourself a wonderful, traditional pound cake!
But of course I couldn’t, and I wouldn’t do that… For me it’s “the more chocolate, the better!” I’ve made this for many special occasions but I do love enjoying it just for a little weekday pick-me-up after work. My husband is not a big fan of chocolate but even he thinks this frosted chocolate chip pound cake is amazing!
Ingredients
For the cake:
2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup Land O’ Lakes butter, softened
1 ½ cups Domino sugar
3 Eggland’s eggs, room temperature
½ cup Borden heavy cream
2 teaspoons vanilla extract
¾ cup mini semi-sweet chocolate chips
For the Ganache:
1 cup Borden heavy cream
2 tablespoons Land O’ Lakes butter
10-ounce package 60% dark chocolate chips
Instructions:
For the Cake:
Preheat oven to 325 degrees.
Spray a 9×5-inch loaf pan with baking spray.
Whisk together the flour, baking powder and salt. Set aside.
In a large mixing bowl, or in the bowl of a standing mixer, beat together the butter and sugar until combined.
Beat for three minutes.
Add the eggs, one at a time, beating after each addition just until combined.
Add vanilla and beat until combined.
Add one third of the flour mixture and beat until just incorporated.
Add half of the cream and beat until just incorporated.
Add another third of the flour mixture and beat until just incorporated.
Repeat with remaining cream and then remaining flour.
Beat until well combined.
Add the chocolate chips and beat just until evenly distributed.
Spread the batter into the prepared pan.
Bake for 60 – 75 minutes or until a toothpick inserted into the center comes out clean.
Place on a cooling rack for 15 minutes and then remove from the pan.
Continue to cool on the cooling rack until completely cool.
For the Ganache Frosting:
Heat the cream and butter just to the boiling point.
Add the chocolate chips, making sure they are completely submerged in the hot cream.
Let sit for five minutes.
Whisk until completely smooth.
Let sit until the mixture is room temperature.
Spoon over cooled cake, letting it fall over the sides.
