Best Chocolate Chip Chocolate Pound Cake with Malted Chocolate Glaze

This play on the classic Southern chocolate cake is buttery moist, bakes up soft and perfectly plush every time, and doesn’t skimp on taste. It is quick to prepare and made from scratch using dark cocoa powder, filled to the brim with mini chocolate chips, and topped with a thick and luscious malted chocolate glaze!!

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium until pale and fluffy, about 4 minutes, stopping halfway to scrape the sides and bottom of the bowl.

With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract with the last egg.

Meanwhile, in a medium bowl, sift together the all purpose flour, cocoa powder, baking powder, baking soda, and espresso powder. Whisk in the kosher salt.

With the mixer on low speed gradually add the flour mixture alternately with the sour cream beginning and ending with the flour mixture.  (Add 3/4 cup of the mini chocolate chips with the last bit of flour).

With the mixer on low, slowly add the hot water mixing until just combined. Remove bowl from the stand mixer and with a rubber spatula, gently fold the batter.

Pour the cake batter into the prepared pan. Sprinkle the remaining 1/4 cup of mini chocolate chips on top of the cake batter. Bake for 45 to 50 minutes.

Sift together the powdered sugar, malted milk powder, and cocoa powder. Add the chocolate mixture, vanilla, and heavy cream to the sifted ingredients and whisk together until smooth.

Glaze the chocolate pound cake with the malted chocolate glaze and garnish with mini chocolate chips if desired!!

The perfect make ahead dessert, it can easily be made a few days ahead and glazed whenever you are ready to serve. Making it perfect for any and all special occasions or backyard BBQ!!

Grab your bundt pan and bake up a slice of chocolate decadence!!