Few desserts can match this Chocolate Chip Pound Cake. This cake is dense and moist but it doesn't stop there! Studded with mini semi-sweet chocolate chips and finished with a silky chocolate ganache topping, it will most definitely satisfy every chocolate craving and then some!
The mini semi-sweet chocolate chips add bursts of chocolatey goodness in every bite. And, of course, the luscious ganache topping takes it to the next level, making this cake a dessert lover's dream come true (just ask my hubby!).
It's the perfect dessert for your next special occasion; tip - make it the day before you plan to serve it and it'll be even more flavorful and moist!
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Why You'll Love This Cake
What sets this Chocolate Chip Pound Cake apart is its sheer indulgence. The addition of cream cheese in the batter not only ensures a velvety texture but also a rich, slightly tangy flavor that complements the sweetness of the cake.
This cake is a true showstopper. Whether you're baking it for the holidays or any special occasion, it's bound to be a hit with your family and friends. Enjoy every delectable bite!
If chocolate is your passion, here's my Triple Layer Chocolate Cake with Chocolate Buttercream Frosting. It's been highly popular for several years!
Ingredients You'll Need
All-purpose flour - if you store your flour in the refrigerator or freezer, make sure it's room temperature before you use it.
Sugar - not only does sugar give this cake its sweet taste but it also helps the cake's crust to get golden brown.
Butter - while butter also helps with that rich brown crust and also provides flavor. It ensures the cake will be rich and moist.
Cream cheese - use the full fat version; it adds moisture to the cake as wells as keeps the cake tender and soft. It also adds the slightest twang to the flavor, enhancing the cake!
Eggs - helps bind all the ingredients together and gives the cake a lift while baking.
Vanilla bean paste - adds a rich vanilla flavor to the cake; vanilla bean paste has a stronger vanilla flavor. If you can't find it, use pure vanilla extract.
Semi-sweet chocolate chips - These little gems create pockets of gooey chocolate throughout the cake. You'll also use them for the chocolate ganache.
Heavy whipping cream - use this to make the chocolate ganache topping!
Ingredient Substitutions and Additions
I would not change the ingredients around too much for this cake because each ingredient plays an important role in its success; but here are a couple of changes you can make without comprising the cake.
- Instead of semi-sweet chocolate chips, you can use milk chocolate chips for a smoother chocolate flavor or dark chocolate chips for a bittersweet taste. My Dark Chocolate Brownies are a dark chocolate lover's dream!
- Need a substitute for cream cheese? Check out my 31 Cream Cheese Substitutes post! For this cake, the only substitute for cream cheese I'd recommend is sour cream.
- If you want, you can sprinkle some chopped pecans (or more chocolate chips) on top of the ganache glaze.
How to Make Chocolate Chip Pound Cake
Here is a summary of the recipe steps, however, please follow the recipe card when making this fabulous cake!
Step 1 - Make the cake batter.
Step 2 - spread the batter into a 12-cup Bundt pan.
Step 3 - bake the cake until a toothpick inserted comes out with no wet batter.
Step 4 - remove the cake from the pan and let it completely cool off.
Step 5 - make the chocolate ganache glaze.
Step 6 - spread the ganache all over the cake!
Tips for Success
- Ensure your ingredients are at room temperature for a smoother batter.
- Grease and flour your baking pan well to prevent sticking.
- Be careful not to overmix the batter to maintain its tender crumb.
- Keep a close eye on the cake -- don't overbake; a toothpick inserted should come out with a few moist crumbs.
- Use quality chocolate for the ganache for the best flavor.
- Invest in a good-quality Bundt pan to ensure an elegant cake shape.
- Measure your ingredients accurately for the perfect texture.
- Allow the cake to cool before adding the ganache to prevent melting.
How to Keep Chocolate Chips from Sinking
Some sinking is normal, but these tips should help minimize it.
- Use the mini chocolate chips - they're smaller and lighter.
- Gently fold the chocolate chips into the batter - overmixing can cause them to sink.
- Freeze the chocolate chips before adding them to the batter. This can help them hold their position better during baking.
How to Serve and Garnishes
This Chocolate Chip Pound Cake is perfect on its own, but you can take it up a notch by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries also make a great garnish for this cake.
How to Store Pound Cake
Store the cooled pound cake in an airtight container on your countertop for 3-4 days. Do not refrigerate it because it will definitely get too dry (sad face).
Recipe FAQs
Instead of a Bundt pan, you can use two standard 9-inch loaf pans. In loaf pans, the baking time should be reduced to 70-80 minutes.
Yes, cake freezes well and often times, makes it more moist! Just wrap the completely cooled cake in plastic wrap, then wrap in two layers of foil. Freeze for up to 4 months. I suggest holding off on the chocolate ganache until you're ready to eat the cake. So, after thawing the cake, then make the ganache and pour over the cake.
Use a 12-cup Bundt pan. If you use a 10-cup Bundt pan, you will have some leftover batter.
More Cake Recipes
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Recipe
Chocolate Chip Pound Cake
Equipment
- Bundt pan (12-cup)
- Electric mixer
- large mixing bowl
- measuring cup(s)
- measuring spoons
- Small saucepan
- whisk
Ingredients
Chocolate Chip Pound Cake
- 1-½ cups butter, softened, cut into 2" chunks 3 sticks of butter
- 8 oz block of cream cheese, softened, cut into 2" chunks
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 2 teaspoon vanilla bean paste or vanilla extract
- 1-½ cups mini semi-sweet chocolate chips "mini" chocolate chips work best in the cake batter
Chocolate Ganache
- 1 cup semi-sweet chocolate chips can use regular or mini
- ⅔ cup heavy whipping cream
Instructions
- For the best results, it's recommended to read through the instructions once or twice before you begin making the cake and ganache.
Cake
- Preheat oven to 325F. Spray a 12-cup Bundt pan with non-stick baking spray (or grease then flour the pan).
- In a large mixing bowl, beat the butter, cream cheese, and sugar until it's creamy and fluffy (about 5 minutes on medium-high speed). Scrape down the sides of the mixing bowl with a spatula at least once.1-½ cups butter, softened, cut into 2" chunks, 8 oz block of cream cheese, softened, cut into 2" chunks, 3 cups granulated sugar
- Add eggs and flour alternatively being careful not to over blend. I like to do this in a 2-1 ratio; 2 eggs plus 1 cup flour and blend. Two more eggs and 1 cup of flour, blend. Last two eggs and flour, blend.6 large eggs, 3 cups all-purpose flour
- Scape down sides of bowl then add vanilla. Blend for about 30 seconds (or just until blended).2 teaspoon vanilla bean paste
- Fold in the mini chocolate chips with a spatula.1-½ cups mini semi-sweet chocolate chips
- Pour the batter evenly into the prepared Bundt pan. Run the tip of the spatula around the cake batter to make sure it's level. Then firmly tap the bottom of the cake pan on your countertop 2-3 times to make sure there are no pockets of air in the batter.
- Place the cake pan in the center of the oven (horizontally and vertically) and bake for approximately 1 hour then check on the cake. Because ovens can vary, check on the cake after an hour. The top and sides of the cake should be browned, and the top should be firm to the touch. A wooden toothpick or skewer inserted into the middle of the cake should come out with no gooey batter stuck to it; crumbs are OK. If the cake is not done after 1 hour, add an additional 10 minutes and check again. If still not done, add another 10 minutes and re-check. Just be careful not to overcook the cake!Important - If the top of the cake is getting too browned before the rest of the cake is done, tent it with foil (loosely cover the cake with foil, leaving a small space above the cake) and continue to bake it for another 5-15 minutes until the toothpick comes out with no wet batter on it. Be careful not to overbake the cake or it will become dry. Better to underbake the cake by a minute than to overbake it!
- Once the cake has finished baking, set the pan on a wire rack to cool for 20 minutes. Carefully turn the cake out onto a cake platter and let it completely cool off before adding the glaze.
Ganache
- Place the chocolate chips in a heatproof bowl.1 cup semi-sweet chocolate chips
- In a small saucepan, heat the heavy cream over medium heat. Heat it just until it starts to simmer. Do not let it come to a boil.⅔ cup heavy whipping cream
- Pour the hot cream over the chocolate chips. Cover the bowl and let it sit for 5 minutes to allow the hot cream to melt the chocolate.
- Stir the mixture gently with a whisk until the chocolate is completely melted, and the cream and chocolate are fully incorporated. The ganache should be smooth and glossy.
- Spoon the ganache on top of the cake, letting it flow down the middle and sides. See the photo for example.
- Tip - This cake will get moister the day after it's made; so if you can, make it the day before you plan to serve it.
Notes
- Ensure your ingredients are at room temperature for a smoother batter.
- Grease and flour your baking pan well to prevent sticking.
- Be careful not to overmix the batter to maintain its tender crumb.
- Keep a close eye on the cake -- don't overbake; a toothpick inserted should come out with a few moist crumbs.
- Use quality chocolate for the ganache for the best flavor.
- Invest in a good-quality Bundt pan to ensure an elegant cake shape.
- Measure your ingredients accurately for the perfect texture.
- Allow the cake to cool before adding the ganache to prevent melting.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
CindyLou
This looks so good! Can you substitute the Splenda blend sugar. I believe it is 50/50 ratio of sugar and artificial sweetener to cut down on the sugar? I would love to try this recipe but I cannot have that much sugar.
Anne Clark
Hey CindyLou! Thanks for visiting my blog, and that's a great question. I have not personally tried the 50/50 Splenda blend so I can't say whether it will work or not. If you've baked with it before and liked the results, you could give it a try. But I don't want you to waste your time or any ingredients experimenting with this cake. If you decide to make the cake, please let me know how it turns out. Happy New Year!