It’s been awhile since I’ve baked something chocolate, so I decided to do something really chocolate. After experimenting in the kitchen a bit, I came up with this recipe. I call it the Triple Chocolate Pound Cake because it has chocolate batter, rich chocolate buttercream frosting, and mini semi-sweet chocolate chips in the batter and also sprinkled on top of the cake. If you are craving something chocolate, this will hit the spot!
NOTE: I’m adding an updated version to this recipe–I’m simply calling it Version I…this version is less dense and more cake-like, but it is still very rich and chocolaty. If you’re wanting to make a bundt cake, use this version (you’ll need to double the recipe). It’s not that different from the original (Version II)…just a few tweaks here and there. You can frost it with the same Rich Chocolate Buttercream (see below) or, if you’re making a bundt cake, drizzle with a thinner chocolate glaze.
TRIPLE CHOCOLATE POUND CAKE–VERSION I by NancyCreative
Makes 1 9×5″ loaf; double the recipe for a bundt cake.
One reader, Teresa, also tried this as a layer cake… she doubled the recipe, which filled two 8″ round pans, plus an extra 6″ round. Baking time for the layers would be between 30 and 45 minutes.
- 1/2 cup (1 stick) butter, softened (the more softened, the better–leave the stick of butter out overnight to soften if you can)
- 1/2 cup sour cream
- 1 1/2 cups sugar
- 1/2 Tablespoon Half & Half (light cream)
- 3 eggs
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup unsweetened cocoa powder (I used Hershey’s unsweetened cocoa powder)
- 3/4 cup mini-chocolate chips (Nestle® Mini Morsels)
Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan; set aside.
In a large bowl, cream together the butter, sour cream, sugar, and half and half, blending ingredients well. Add the eggs, one at a time, beating well after each addition.
In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Add half the flour mixture to the butter-sugar mixture and blend well; then add the remaining flour mixture and blend everything well. Fold in the mini-chocolate chips, stirring to distribute the chips evenly in the batter.
Pour or spoon batter into prepared loaf pan and bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out almost clean (your toothpick may not come out totally clean because of the melty chocolate chips in the loaf; be careful not to overbake or loaf may be a little dry). Cool in loaf pan 10-15 minutes; then remove from pan and cool completely (that is, if you’re planning on frosting it…it’s great unfrosted, too, right out of the oven when the chocolate chips are warm and melty!)
When loaf is completely cool, frost with Rich Chocolate Buttercream Frosting (see recipe at the end of post).
TRIPLE CHOCOLATE POUND CAKE–VERSION II by NancyCreative
(More dense and rich; bakes about 10 minutes longer)
Makes 1 9×5″ loaf.
This version is more dense than Version I, so it doesn’t rise as much. I’ve tried this version two ways–with sour cream and cream cheese. If you want a slightly less dense cake, use sour cream instead of cream cheese. This recipe makes one 9×5 inch loaf of rich, dense, chocolate goodness.
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup sour cream OR 3 oz. cream cheese, softened
- 1 1/2 cups sugar
- 1 Tablespoon Half & Half (light cream)
- 3 eggs
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 cup mini semi-sweet chocolate chips
Preheat oven to 325 degrees. Grease and flour a 9×5-inch loaf pan.
In large bowl, cream together the softened butter and sour cream (or cream cheese); then add sugar, blending well, and then half and half, blending everthing well. Add eggs, one at a time, mixing well after each one.
In medium bowl, mix flour, baking powder, salt, and cocoa powder, blending well. Add this flour mixture, a half at a time, to the butter-sugar mixture, blending everything well. Then fold in the mini semi-sweet chocolate chips, stirring to distribute chips evenly in the batter.
Spoon batter into the prepared 9×5-inch loaf pan and bake at 325 degrees for 80 to 85 minutes (if your oven tends to run hot, your baking time might be a little less), or until toothpick inserted in center comes out clean or almost clean (because of all those chocolate chips, the toothpick may not come out entirely clean). Cool in pan about 10-15 minutes, then remove from pan and cool completely.
While the cake is cooling, you can make the frosting…
RICH CHOCOLATE BUTTERCREAM FROSTING
- 1/2 cup butter (1 stick), softened (it works best if your butter is very soft)
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp. Half & Half (light cream)
- 1/4– 1/3 cup mini semi-sweet chocolate chips, for garnish
Cream the softened butter and powdered sugar. Then add in the cocoa powder and blend well. Add 1 Tbsp. half & half and mix well (if you’d rather have a thinner consistency, just add more half & half). When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting! Then garnish with the mini semi-sweet chocolate chips, sprinkling down the center of the cake.
The cake has a great chocolate aroma and it’s hard to resist having a piece once you slice into it! 🙂
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