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

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Adapted from the Espresso Chocolate Chip Pound Cake recipe in

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Prep Time 40 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting Time 1 hour hr 20 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings: 16 slice

Course: Dessert

Cuisine: American

Calories: 548

Equipment Ingredients Method Notes Nutrition

Equipment

• ▢
  Bundt or tube pan (10-inch, 12-15 cup)
• ▢
  small bowl
• ▢
  medium pitcher (3-4 cup)
• ▢
  large mixing bowl
• ▢
  electric mixer
• ▢
  medium bowl (heat safe)
• ▢
  small saucepan
• ▢
  wire rack

Ingredients

 

US CustomaryMetric

 

1x2x3x4x

Cake:

• ▢ 1 teaspoon instant espresso powder
• ▢ 2 teaspoon vanilla extract
• ▢ 5 eggs large
• ▢ 1 cup sour cream
• ▢ ⅛ cup heavy cream
• ▢ 2 cup all-purpose flour
• ▢ ½ cup cake flour
• ▢ 1 cup cocoa powder
• ▢ 2 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 ⅓ cup granulated sugar
• ▢ 1 ⅓ cup brown sugar firmly packed
• ▢ 1 cup butter unsalted, room temperature
• ▢ 1 ½ cup chocolate chips micro or mini

Glaze (optional):

• ▢ 4 ½ oz bittersweet chocolate chopped or chips
• ▢ ½ cup heavy cream
• ▢ 2 tbsp corn syrup
• ▢ 1 tbsp butter
• ▢ 1 pinch salt
• ▢ micro chocolate chips (optional garnish)

Method

 

Cook Mode Cook Mode

 

Make the cake:

1. Preheat oven to 325 degrees. Grease and dust with flour a tube or Bundt pan (or brush with cake goop).
2. Stir together the espresso powder and vanilla extract in a small bowl.
   1 teaspoon instant espresso powder, 2 teaspoon (10 ml) vanilla extract
3. In a medium pitcher/glass measuring cup, whisk together the eggs, sour cream and heavy cream. Mix in the espresso and vanilla mixture. Set aside.
   1 cup (240 g) sour cream, 1/8 cup (30 ml) heavy cream, 5 eggs
4. In the large bowl of your mixer, sift together the flour, cake flour, cocoa, baking powder, and salt. Add the sugar and brown sugar, stir to combine.
   2 cup (240 g) all-purpose flour, 1/2 cup (60 g) cake flour, 1 cup (96 g) cocoa powder, 2 teaspoon (8 g) baking powder, 1 teaspoon (6 g) salt, 1 1/3 cup (267 g) granulated sugar, 1 1/3 cup (294 g) brown sugar
5. Cut the butter into small chunks and add to the dry ingredient mixture in your mixing bowl. Mix on low speed until the mixture resembles wet sand or coarse crumbs
   1 cup (224 g) butter
6. With the mixer on low, gradually add in half of the liquid mixture. Increase the speed to medium and beat for about 1 minute to fully combine and build some structure. Scrape down the bowl as necessary to ensure there are no unmixed ingredients.
7. Reduce the mixer to low again, gradually add in the remainder of the liquid ingredients. Increase to medium speed and beat for another minute.
8. Remove the bowl from the mixer and fold in the chocolate pieces with a spatula until evenly distributed.
   1 1/2 cup (255 g) chocolate chips
9. Spoon the batter into the prepared pan and smooth out the top.
10. Bake the cake on the middle rack of your oven for about 70 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.
11. 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.

Make the glaze

1. Place the chocolate in a medium heat safe bowl.
   4 1/2 oz (128 g) bittersweet chocolate
2. In a small sauce pan, heat the heavy cream, corn syrup, butter and salt just to a simmer. Immediately pour over the chocolate and let sit for about 1 minute.
   1/2 cup (120 ml) heavy cream, 2 tbsp (30 ml) corn syrup, 1 tbsp (14 g) butter, 1 pinch salt
3. Starting in the center of the bowl, stir the chocolate and cream mixture in widening circles until the mixture is fully combined, smooth and silky. Allow the glaze to sit at room temperature until desired thickness. If your cake is chilled, it is best to pour immediately as the cold cake will cause the glaze to set quickly. If your cake is room temperature, allow the glaze to cool until it falls in ribbon – or slightly longer if you prefer a thicker glaze.
4. Put a sheet of wax paper under the cooling rack the cake is on. Slowly pour the glaze around the top of the cake allowing it to drip naturally down the side. If you'd like to garnish with additional chocolate chips, let the glaze set up for a few minutes before sprinkling the chips on top.
   micro chocolate chips

Notes

If your pan is a little too small, make sure you only fill it 2/3 full. Any leftover batter can be baked separately as a small loaf or cupcakes. 

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Nutrition

Serving: 1sliceCalories: 548kcalCarbohydrates: 72gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 335mgPotassium: 231mgFiber: 3gSugar: 51gVitamin A: 685IUVitamin C: 0.2mgCalcium: 100mgIron: 2mg

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