Chocolate Crown Pound Cake
Indulge in the ultimate chocolate lover's dessert with this decadent Chocolate Crown Pound Cake, a rich and moist cake crowned with a luscious chocolate glaze. Made with creamy unsalted butter, velvety cocoa powder, and studded with semi-sweet chocolate chips, this elegant Bundt-style pound cake offers a perfectly balanced sweetness and deep chocolate flavor in every bite. Topped with a silky ganache glaze that drips beautifully down the sides, it's a show-stopping centerpiece for any occasion. With just 20 minutes of prep, this easy yet impressive cake serves 10 and is perfect for celebrations, family gatherings, or a special treat. Whether you're a seasoned baker or a chocolate enthusiast, this recipe will satisfy your cravings while leaving your guests in awe.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup heavy cream (for glaze)
- 1 cup semi-sweet chocolate chips (for glaze)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or spray it with non-stick baking spray.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition, then blend in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the 3/4 cup of semi-sweet chocolate chips, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove it from the heat and pour it over the 1 cup of semi-sweet chocolate chips in a heatproof bowl.
Let the chocolate sit for 2-3 minutes, then whisk until smooth and glossy.
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
Let the glaze set for about 20 minutes before slicing and serving. Enjoy your Chocolate Crown Pound Cake!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 57.2 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
