Chocolate Chip Pound Cake
The chocolate chip pound cake is a deliciously rich and buttery delight, infused with the comforting warmth of mini chocolate chips. This cake brings together the classic pound cake’s dense yet tender crumb with the delightful addition of mini chocolate chips, which create bursts of chocolatey goodness in every bite. It’s the perfect treat for any occasion, whether you’re celebrating with family, hosting a gathering, or simply indulging on a quiet weekend afternoon. With its moist texture and decadent ganache drizzle, this chocolate chip pound cake is bound to become a favorite.
Ingredients and Equipment Needed
To create this show-stopping pound cake, you’ll need a handful of key ingredients that blend together to form its luscious texture and taste. Start with unsalted butter, which brings out the cake’s buttery flavor without overpowering it with saltiness. Use both granulated and light brown sugar; the combination of the two provides a perfect balance of sweetness and a slight hint of molasses from the brown sugar, adding depth to the cake.
Eggs play a crucial role in providing structure and moisture. Make sure they are at room temperature to ensure they blend seamlessly with the butter and sugars. Cake flour is essential for achieving a delicate crumb, while baking powder offers a subtle lift, preventing the cake from being too dense. Ground cinnamon adds a whisper of warmth that pairs beautifully with the chocolate chips.
Sour cream is a key ingredient that keeps the cake incredibly soft and adds a slight tang that balances the sweetness. Mini chocolate chips are preferred because they distribute evenly throughout the batter without sinking, ensuring chocolate in every bite. To complete the chocolate chip pound cake, you’ll also need vanilla extract to enhance the overall flavor.
In terms of equipment, a stand mixer or hand mixer is essential for creaming the butter and sugars to the perfect texture. A tube pan provides the classic shape and ensures even baking. Additionally, you’ll need a whisk, spatula, and a microwave-safe bowl for preparing the ganache drip.
Step-by-Step Instructions
Begin by preparing your pan and oven. Preheat the oven to 325°F (165°C). Grease your tube pan thoroughly with butter or nonstick spray, then dust with flour, tapping out any excess. This crucial step ensures your chocolate chip pound cake will release easily once baked.
Next, mix the dry ingredients by whisking together cake flour, baking powder, salt, and cinnamon. Sifting or whisking the dry ingredients is an essential step to prevent lumps and ensure they are evenly combined, which will contribute to a smooth batter.
In your mixer, cream the softened butter until it’s light and fluffy. Gradually add in both sugars, continuing to beat until the mixture is pale and airy. This step is important as it creates the foundation for a light and tender cake. Proper creaming should take about 3 to 5 minutes on medium speed.
Add the eggs one at a time, blending each egg fully before adding the next. This method prevents the batter from curdling and ensures a smooth mixture. In a separate bowl, combine the sour cream and vanilla extract until smooth, then set aside.
With the mixer on low speed, alternate adding the dry flour mixture and the sour cream mixture into the butter and sugar blend. Begin and end with the dry ingredients to maintain the cake’s structure. Fold in the mini chocolate chips gently with a spatula, making sure they are evenly dispersed without overmixing the batter.
Pour the batter into the prepared tube pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, checking around the 1-hour mark. The chocolate chip pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Making the Ganache Drip
The ganache adds a glossy, decadent finish to this chocolate chip pound cake. For the best results, use quality semi-sweet or dark chocolate and heavy cream. The chocolate chips you used in the chocolate chip pound cake can also be used for the ganache, creating consistency in flavor.
In a microwave-safe bowl, combine the chocolate and heavy cream. Heat in short bursts of 30 seconds or less, stirring between each until the chocolate is nearly melted. Let the mixture sit for a moment, then stir until completely smooth and glossy. The ganache should be slightly thickened but still pourable.
To apply the ganache, you can either spoon it over the cooled cake or use a piping bag or ziplock bag with a corner snipped off. If the ganache is too warm, it will flow too quickly, so it’s important to test the drip on the side of a bowl before applying. Once the ganache is set, for a decorative touch, add chocolate chip cookies to the center of the cake.
Recipe Tips
- Use room temperature ingredients to ensure a smooth batter.
- Sift dry ingredients for a lump-free mixture.
- Avoid overmixing the batter to maintain a tender crumb.
- Cool the ganache slightly before dripping to control its flow.
- Store the cake in an airtight container to keep it moist.
What to Serve With This Recipe
This chocolate chip pound cake pairs beautifully with a cup of hot coffee or tea, making it a perfect afternoon treat. For an extra indulgence, serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The rich flavors of the cake also complement a glass of milk or a warm latte, adding a comforting touch to your dessert experience.
For brunch gatherings or special occasions, this chocolate chip pound cake can be a stunning centerpiece. Pair it with fresh berries or a light fruit salad to add a refreshing contrast to the rich flavors. This cake’s versatility allows it to fit seamlessly into any menu, making it an excellent choice for both casual and formal events.
Frequently Asked Questions
- How do I store the cake? Wrap the cake tightly in plastic wrap or place it in an airtight container to keep it fresh. Store it at room temperature for up to three days or refrigerate for longer shelf life.
- Can I freeze this cake? Yes, the cake freezes beautifully. Wrap it tightly in plastic wrap and foil before freezing. To serve, thaw overnight in the refrigerator.
- What if I don’t have a tube pan? A bundt pan or loaf pans can be used, but baking times may vary. Ensure the cake is done by checking with a toothpick.
- Can I use regular chocolate chips instead of mini? Regular chocolate chips can be used, but they may sink slightly in the batter. To prevent this, toss them in a bit of flour before folding into the batter.
Conclusion
This chocolate chip pound cake is a decadent, crowd-pleasing dessert that combines classic flavors with a modern twist. The rich, buttery cake infused with mini chocolate chips, topped with a smooth ganache drip, makes it an irresistible treat. Whether you’re a seasoned baker or a novice, this chocolate chip pound cake recipe is straightforward and rewarding, making it a must-try for any occasion. Embrace the opportunity to experiment with this delightful cake, and enjoy every delicious bite.
Chocolate Chip Pound Cake
Ingredients
- 1 cup 200g granulated sugar
- 2 cups 400g light brown sugar
- 3 sticks 339g unsalted butter, softened
- 5 large eggs at room temperature
- 3 cups 342g cake flour (not self-rising)
- ½ teaspoon 2g baking powder
- ½ teaspoon 2g salt
- 1 teaspoon 3g ground cinnamon
- 1 cup 242g sour cream
- 3 teaspoons 12g vanilla extract
- 1 ½ cups 260g mini chocolate chips (add more or less based on your preference)
For the Ganache Drip
- 4 oz semi-sweet or dark chocolate mini chips work well
- 3 oz heavy cream or whipping cream
Decoration
- Chocolate chip cookies optional, store-bought works fine
Instructions
- Preheat your oven to 325°F (165°C) and generously grease and flour a tube pan to prevent sticking.
- In a medium bowl, whisk together the cake flour, baking powder, salt, and cinnamon for about 30 seconds until well combined. Set this dry mixture aside.
- In a stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Gradually add in both the brown and granulated sugars, mixing on medium speed until the mixture becomes light and fluffy—this should take about 3 to 5 minutes.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- In a small bowl, mix together the sour cream and vanilla extract until smooth.
- With the mixer on low speed, add the dry flour mixture alternately with the sour cream mixture into the butter, sugar, and egg blend. Start and finish with the dry ingredients, adding the flour in three parts and the sour cream in two parts. Mix until just combined—do not overmix.
- Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter. Pour the batter into the prepared tube pan and smooth the top with a spatula to even out the surface.
- Bake in the preheated oven for 60 to 70 minutes, checking the cake around the 1-hour mark. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely.
For the Ganache Drip
- Place the chocolate and heavy cream into a microwave-safe bowl. Heat in short bursts of 30 seconds or less, stirring in between until the chocolate is almost completely melted.
- Allow the mixture to sit for a minute, then stir gently until fully smooth and the chocolate is completely melted. Let the ganache cool slightly until it reaches your desired dripping consistency.
Decorating the Cake
- To apply the ganache, you can either spoon it over the cooled cake or pour it using a disposable piping bag or a ziplock bag with the corner snipped off. Allow the ganache to slightly thicken as it cools; if it’s too warm, it will run too much down the sides of the cake. Test the ganache on the side of a bowl to check the consistency before applying.
- Once the ganache is set, add some chocolate chip cookies into the center hole of the cake for a fun and decorative touch if desired.