Double Chocolate Chip Pound Cake
This cake recipe, along with the Dulce de Leche Vanilla Bean Pound Cake recipe, was the base of my eldest son’s second birthday cake. That also makes them a couple of the earliest recipes on my site. Pound cakes stand up very well to the weight and engineering requirements of a stacked and sculpted cake, while still being a moist, flavorful, thoroughly enjoyable dessert.
Being only his second birthday, my son wasn’t quite up to expressing what cake flavor(s) he wanted in his cake. The choice of chocolate chocolate chip was a throw back to my childhood and the birthday cakes my mother made for me. Every time she asked what flavor cake I wanted for my birthday, the response was invariably “chocolate chocolate chip”. This rich chocolate cake is well worth making, even if you don’t plan to make a multi-tiered, extravagant cake. Enjoy it plain, drizzled with your favorite dessert sauce (caramel, chocolate, butterscotch, or even a raspberry or strawberry sauce if you’re into fruit with your chocolate), topped with a dollop of whipped cream or a scoop of your favorite ice cream.
Double Chocolate Chip Pound Cake
Ingredients
- 1 teaspoon instant espresso powder
- 2 teaspoon vanilla extract
- 1/4 teaspoon hot water
- 2 cup all-Purpose flour
- 1/4 cup cake flour
- 1 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cup chocolate chips micro or mini
- 1 cup butter unsalted, room temperature
- 2 cup granulated sugar
- 3/4 cup brown sugar firmly packed
- 5 eggs large
- 1 cup sour cream
- 1/8 cup heavy cream
Instructions
- Preheat oven to 325 degrees. Grease a tube pan, or 10 inch springform pan fitted with the tube insert. Line the bottom of the pan with parchment paper cut to fit. Grease the paper. Dust the inside of the pan with flour and tap out the excess.
- Stir together the espresso powder, vanilla extract, and hot water in a small bowl.
- Sift together the flour, cake flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In the large bowl of your mixer, cream the butter on medium speed for 2 minutes. Scrape the bowl.
- Pour in the granulated sugar in 3 additions, mixing for about 1 minute after each addition. Scrape the bowl frequently to ensure even mixing.
- Add in all of the brown sugar and beat for 1 more minute. Scrape again.
- One at a time, add in the eggs, beating for 45 seconds after each one. Scrape after each.
- Blend in the espresso mixture.
- On low speed, add in the sifted ingredients alternately with the sour cream (3 additions of flour and 2 additions of the sour cream). Scrape as needed.
- Blend in the heavy cream.
- Remove the bowl from the mixer and fold in the chocolate pieces well with a spatula.
- Spoon the batter into the prepared pan and smooth out the top.
- Bake the cake on the middle rack of your oven for about 60 minutes or more, until a toothpick inserted comes out with a few moist crumbs and the cake starts to pull away just slightly from the sides of the pan.
- Cool the cake in the pan on a rack for 10 to 15 minutes. Invert the cake onto another cooling rack, remove the pan and the parchment paper. Then invert the cake again so it is right side up. Allow the cake to completely cool on the rack.
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