Happy Good Friday, everyone! I took a poll on Instagram this morning for what recipe y’all would like to see next, and chocolate chip pound cake was the winner!
If you’ve made my five-flavor pound cake recipe, this one is very similar with a few changes… one obviously being the addition of chocolate chips and chocolate ganache!
Pound cake is my go-to cake. There are so many different variations and so many different things you can do with it. It’s a classic Southern recipe and it tastes so heavenly. The addition of chocolate chips adds the perfect touch of sweetness and the chocolate ganache… y’all, words don’t can’t even begin to describe it. I’ll just let y’all make it and taste it for yourself.
So, as requested, I present to you… Chocolate chip pound cake with chocolate ganache! Let me know what recipe y’all would like to see next – I’m all ears!
Ingredients for cake:
1 cup of salted butter (2 sticks), room temperature
½ cup of shortening, room temperature
3 cups of sugar
1 teaspoon of vanilla extract
5 eggs, room temperature
1 cup of milk
3 cups of flour
½ teaspoon of baking powder
2 cups of chocolate chips, tossed in flour
Ingredients for chocolate ganache:
1 cup of heavy cream
2 cups of chocolate chips
Directions for cake:
- Preheat oven to 325 degrees.
- Coat 2 loaf pans with butter or shortening and dust with flour (Or you can use Pam Baking Spray with flour, but I enjoy the butter/shortening and flour method).
- In a medium or large bowl, whisk together flour and baking powder.
- In a stand-up or handheld mixer cream butter, shortening, and sugar until smooth.
- Slowly beat in eggs one at a time.
- Add vanilla.
- Begin to add the flour and milk, beginning with flour and ending with flour. As I explained in my five-flavor pound cake recipe, start by adding about a quarter to half a cup of the flour. Once combined, add in a little bit of the milk. Continue this process, remembering to end with flour. Since you have more flour in ratio to milk, you will add more flour than milk each time.
- In a separate bowl, toss the chocolate chips in about a tablespoon or so of flour until coated. This prevents the chocolate chips from sinking while baking.
- Fold in chocolate chips to cake batter.
- Divide batter evenly into two loaf pans.
- Bake for about 1 hour at 325 degrees or until a toothpick comes out clean from the center.
- Let cakes rest in pan for 10 to 15 minutes before removing and transferring to wire rack, cake plate, or however you choose to serve!
Directions for ganache:
- Heat heavy cream until slightly simmering.
- Add chocolate chips and let stand for 5 minutes.
- Stir and drizzle over cake.
- Top individual slices with ganache. I’m telling you, this is the part that makes it.
- This cake does not have to be baked in loaf pans, I just chose to do so that way I could share with neighbors during this quarantine! You can also cook it in a pound cake pan or Bundt pan. If you want, you could even bake it in 3 8 inch cake pans like I did in my five flavor pound cake recipe and make a chocolate buttercream icing to make a layer cake… Um, how yummy does that sound?!
- Add more chocolate chips if you like! I started at one cup and realized it wasn’t enough so I added another half cup, then another. I ended with two cups of chocolate chip but if you would like more, go for it!
- The chocolate ganache is optional but really… it shouldn’t be. Trust me – you’re missing out if you don’t try it.