Chocolate Pound Cake

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 6 oz Dark chocolate chips
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Drinks

  • 1 tbsp Espresso, powder

• Dairy

  • 3/4 cup Heavy cream
  • 1/4 cup Milk
  • 1/2 cup Sour cream

• Other

  • 1/2 cup (i stick unsalted butter, at room temperature

Found on theviewfromgreatisland.com

Directions

• Set oven to 325F
• Spray a standard 9x5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can life the frosted cake out for cleaner cutting.
• Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
• Whisk together the sour cream and milk.
• Sift together the dry ingredients.
• Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, dont over beat.
• Turn the batter into the prepared loaf pan and spread out evenly. Bake for about 45-50 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Check your cake on the early side to avoid over-cooking. Set aside to cool.
• To make the ganache topping, heat the cream to a simmer and remove from heat. Add the chocolate and let sit for a minute, then stir until everything is melted and glossy. Pour over the cooled cake and then let the ganache firm up in the refrigerator for at least 2 hours.
• If you have used a parchment paper sling, gently pull the cake out of the pan to slice it.