Indulge in Richness with Chocolate Chip Pound Cake Recipe
Well, howdy there, folks! I hope y’all are ready for a dessert that’ll make your taste buds sing louder than a choir on Sunday morning. Let me introduce you to my Chocolate Chocolate Chip Pound Cake Recipe – a true delight for chocolate lovers like myself.
This recipe is the perfect mix of sweet and rich with just the right amount of chocolate chips in every bite. It’s easy to make and will satisfy even the pickiest eaters in your family. So gather your ingredients and let’s get started on this delectable treat!
Now, I know some folks might be thinking, “Pound cake? That’s boring.” But let me tell ya, this ain’t your grandma’s plain old pound cake. No siree! This is a double chocolate chip pound cake that’ll have you coming back for seconds and maybe even thirds.
Trust me when I say, this cake is so good it won’t last long on your kitchen counter. The aroma alone will have folks walking into your kitchen with big ol’ grins on their faces. So don’t wait any longer – let’s start baking this mouth-watering Chocolate Chocolate Chip Pound Cake!
Why You’ll Love This Recipe
Listen up, my fellow food lovers! I’m here to share with you a chocolate chocolate chip pound cake recipe that will leave you begging for more. Trust me, this recipe is the real deal.
First off, let’s talk about why you’ll love this recipe. Do you have a sweet tooth? Do you crave chocolatey goodness like it’s going out of style? Then this recipe is perfect for you. It’s loaded with chocolate chips, from top to bottom, and it’s exactly what you need to satisfy your chocolate cravings.
Now, let’s talk about the texture. This pound cake is dense and moist, thanks to its unique combination of ingredients. The sour cream adds a tangy flavor while keeping the cake incredibly moist. It’s full-bodied and hearty in every bite.
But what really sets this cake apart from the rest is its simplicity. It’s so easy that even a novice baker can create a masterpiece in no time. Just mix everything together and pour it into a buttered bundt pan – no need to fuss with complicated techniques or formulas. And who doesn’t love an easy-to-make dessert that looks and tastes like it took hours to prepare?
Lastly, this cake is versatile. You can eat it alone for a snack or as a dessert after dinner, or serve it with ice-cream or hot fudge sauce for an extra decadent treat. You can also adjust the recipe to make it your own by mixing in additional ingredients like nuts or changing up the type of chocolate chips used.
So what are you waiting for? Head to your kitchen and whip up a delicious chocolate chocolate chip pound cake that will make your taste buds sing!
Ingredient List
Here are the ingredients you’ll need to make this double chocolate chip pound cake recipe:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 ounces milk chocolate chips
- 1 cup warm water
- 1 (3.9 oz) package instant chocolate pudding mix
- 4 large eggs, at room temperature
- ½ cup vegetable oil
- ½ cup sour cream
- 1 cup granulated sugar
For the Chocolate Ganache:
- 4 oz milk or dark chocolate
- ¼ cup heavy whipping cream
Make sure you have these ingredients on hand before starting to prepare the recipe. You can find most of them at your local grocery store, and you may even have some of them already in your pantry.
The Recipe How-To
Now that we have discussed the ingredients that we need for our delicious and decadent Chocolate Chocolate Chip Pound Cake Recipe, it’s time to get started on actually making it! I promise you, this will be a cake that you’ll want to make over and over again. Now, let’s wander into the kitchen and start baking!
Preparing the Oven and Pan
First step is to preheat our oven to 350°F (180°C). While we’re waiting for the oven, take out our favorite bundt or loaf pan and generously coat it with cooking spray. This will avoid any sticking that may happen and make it easy to remove from the pan later.
Mixing Ingredients
To begin baking our Chocolate Chocolate Chip Pound Cake Recipe, first, let’s prepare our dry ingredients by mixing them in a medium bowl. This will include 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 3/4 cup of instant chocolate pudding mix. Mix all these ingredients together with a whisk and keep aside.
Preparing Wet Ingredients
In another bowl, we will start preparing our wet ingredients. In a large mixing bowl or stand mixer, cream together 1 cup unsalted butter that should be at room temperature, along with 1 cup of sugar. Beat them together on medium speed for about 3 minutes until they are smooth.
Adding Sour Cream & Eggs
Once we get smooth texture, now add in 4 large eggs one-by-one along with ½ cup sour cream. In between each egg addition,you can shift back down to low speed so as to avoid overmixing.
Combining Dry and Wet Ingredients
Now it’s time for us to start bringing the wet and dry ingredients together. Add in half of the prepared dry mixture into your wet mixture. Make sure there are no lumps present before adding the second half.
Adding Chocolate Chips
Once the ingredients are combined, add 6 ounces of milk chocolate chips and 6 ounces of dark chocolate chips into the batter. Mix them thoroughly to ensure even distribution.
Baking Time
At this point, our batter is ready for baking . Pour it carefully into bundt or loaf pan. Spread it evenly with a spatula, and tap it gently on the kitchen counter to even out any air pockets. Bake it in the oven for around 50-60 minutes or until a toothpick inserted into the cake’s center comes out clean.
Cooling and Serving
Once the cake is done baking, remove it from the oven and let it cool down in its pan for around 10 minutes. After 10 minutes, place a plate over the bundt/loaf pan, then invertthe pan upside-down onto the plate. Use a knife to loosen up any parts that may be stuck before lifting off thepan.
This Chocolate Chocolate Chip Pound Cake Recipe can be served warm or
Substitutions and Variations
Listen up folks, I know sometimes we don’t have all the ingredients on hand or maybe we want to mix things up a bit. Well, fear not my fellow bakers because I’ve got some substitutions and variations that will still make this chocolatey delight sing.
First up, instead of using instant chocolate pudding mix, try using vanilla pudding mix for more of a classic pound cake taste. But if you’re like me and can’t get enough of that chocolate goodness, swap out the milk chocolate chips for dark chocolate chips.
If you’re feeling brave enough to experiment with this recipe, try making it in different shapes and sizes. For instance, you can make an easy chocolate chip loaf cake by simply pouring the batter into a greased loaf pan instead of a bundt pan. Or, you can switch things up completely and turn this dessert into nothing bundt cake copycat by adding a cream cheese frosting instead of a chocolate glaze.
For those who prefer an extra kick of flavor, mix espresso powder into the warm water before adding it to the batter. This will give your chocolate chip pound cake recipe an added depth of flavor and a hint of coffee aroma.
Finally, if you want to make this cake dairy-free, swap out the sour cream for non-dairy yogurt or applesauce. And for our gluten-free friends out there, substitute the all-purpose flour with almond flour or gluten-free flour blend.
Remember bakers, there’s no wrong way to enjoy some delicious cake!
Serving and Pairing
Now that the chocolate chocolate chip pound cake is baked to perfection, the next step is serving and pairing. This versatile dessert can be served in many ways, making it a great choice for any occasion.
One of my favorite ways to serve this cake is warm with a dollop of whipped cream on top. It’s like having a warm hug in every bite! When serving this way, I recommend dusting the top with powdered sugar for a touch of elegance.
This cake also pairs exceptionally well with a variety of beverages. For an indulgent treat, try pairing it with a tall glass of cold milk or a warm cup of coffee. The creamy texture of the milk complements the rich chocolate flavor perfectly, while the coffee enhances its boldness.
For those who prefer something a bit stronger, this cake can also be paired with a glass of red wine. The fruity undertones contrast well with the chocolatey richness, making for an unforgettable experience.
If you’re feeling adventurous and want to take things up a notch, try sandwiching a slice between two cookies for the ultimate chocolate chocolate chip pound cake sandwich. It’s like nothing bundt cake meets your favorite chip cookie!
So sit back, relax and savor each bite of this easy chocolate chip pound cake recipe while enjoying your preferred beverage or creative pairing idea.
Make-Ahead, Storing and Reheating
Well, folks, after baking the perfect Chocolate Chocolate Chip Pound Cake, it’s essential to know how to store and reheat it correctly. That’s why I’m here to walk you through each step of the process.
Firstly, let’s discuss making ahead of this sweet thing. You can easily assemble the recipe ingredients a day before and refrigerate them overnight. Take them out an hour before baking to allow the chilled ingredients to come to room temperature. Once you bake the cake, wrap it tightly in plastic wrap or foil and store in an airtight container at room temperature for up to three days.
Now comes reheating this delight to serve it fresh just like the day you baked it. If your cake has been stored at room temperature, preheat your oven to 350°F (175°C), place it on a baking sheet and warm for about ten minutes. For microwave reheating, cut a slice off the cake and heat it for twenty seconds.
But if you’re not feeling like having a warm piece of cake, but still want to indulge yourself with this beauty, then grab that toaster! Cut a slice of the pound cake and pop it into the toaster until it lightly browns.
One more thing! This cake can be frozen! Wrap your leftover cake tightly in plastic wrap or foil, then place it in freezer bags (double bag them) and pop them into the freezer for up to three months. To defrost, take out your cake from the freezer and leave it out either at room temperature or overnight in the refrigerator. Once thawed, enjoy these sweet indulgences at their best.
Believe me; I’ve stored my fair share of Chocolate Chocolate Chip Pound Cakes over the years using these techniques, and they always come out perfect!
Tips for Perfect Results
If you’re looking to create a pound cake that is moist, flavorful, and full of chocolate chips, there are a few tips that can help you achieve the perfect result. Here are my top tips for making the best Chocolate Chocolate Chip Pound Cake:
1. Use high-quality ingredients – To ensure the best flavor and texture, it’s important to use high-quality ingredients like fresh eggs, unsalted butter, and good-quality chocolate chips.
2. Measure carefully – When baking, accuracy is key. Make sure to measure all your ingredients carefully using the correct measuring cups and spoons.
3. Don’t overmix – Over-mixing your batter can lead to a dense and tough cake. Mix your ingredients until just combined.
4. Add the chocolate chips last – When incorporating the chocolate chips into the batter, add them last and mix them in gently by hand.
5. Grease your pan generously – Make sure you grease your bundt pan or loaf pan thoroughly with cooking spray or butter to prevent sticking.
6. Use room temperature ingredients – Having all your ingredients at room temperature, especially the butter and eggs, will help them incorporate more easily into the batter and create a smoother texture.
7. Let it cool – Wait until the cake has cooled for at least 10 minutes before removing it from the pan to avoid sticking and breaking.
By following these tips, you’ll be able to create a deliciously moist and fluffy Chocolate Chocolate Chip Pound Cake that everyone will love!
Bottom Line
In conclusion, this Chocolate Chocolate Chip Pound Cake Recipe is the perfect combination of rich chocolate and fluffy pound cake. It’s easy to make and guaranteed to be a crowd-pleaser. The double dose of chocolate chips adds an irresistible texture that makes every bite worth savoring.
You can enjoy this cake on its own or pair it with a warm cup of coffee or milk for a fantastic dessert experience. It’s versatile enough to serve at any occasion, from casual get-togethers to elegant dinner parties.
Whether you’re an expert baker or just starting out, this recipe is sure to impress. So why not give it a try and see for yourself? You won’t regret taking the time to indulge in this decadent treat. Trust me, this cake is so delicious, you’ll be asking for seconds!
Chocolate Chocolate Chip Pound Cake Recipe
Ingredients
- 1 (18 1/4 ounce) box devil's food cake mix (or try Dark Chocolate Fudge cake mix!)
- 1 (4 ounce) package instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup warm water
- 1/2 cup vegetable oil
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Lightly mist a 12 cup Bundt or tube pan with cooking oil spray, then dust with flour. Shake out the excess flour and set pan aside.
- Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute until the batter looks thick and well combined.
- Fold in the chocolate chips, making sure they are well distributed throughout the batter.
- Pour the batter into the prepared pan.
- Bake at 350 degrees in the center of the oven 45 to 50 minutes.
- Remove pan from the oven and place on a wire rack to cool for 15 minutes. Serve while still warm.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.