Chocolate Chip Chocolate Pound Cake with Malted Glaze
Celebrate all things chocolate with this richly decadent Chocolate Chip Chocolate Pound Cake!! 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!!
Ingredients
Chocolate Chip Chocolate Pound Cake
- 1 (227 g) cup Unsalted butter room temperature
- 1 ¾ (350 g) cup Granulated sugar
- 3 large Eggs room temperature
- 1 tablespoon Vanilla extract
- 2 (250 g) cups All purpose flour
- ¾ (64 g) cups Dutch process cocoa powder do not use natural cocoa powder
- 1 teaspoon Espresso powder
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¾ teaspoon Kosher salt
- 1 (240 g) cup Sour cream room temperature
- ¾ cup Hot water
- 1 cup Semi-sweet mini chocolate chips
For the Malted Chocolate Glaze
- 1 ounce 70 % Bittersweet chocolate bar chopped melted
- 2 (28 g) tablespoons Unsalted butter melted
- 1 ½ (180 g) cups Powdered sugar
- 2 (10 g) tablespoons Dutch process cocoa powder
- ¼ (30 g) cup Malted milk powder
- 10 tablespoons Heavy Whipping Cream
- 1 teaspoon Vanilla extract
Instructions
For the Chocolate Chip Chocolate Pound Cake
- Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed for 1 minute. Increase speed to medium high and continue to beat until pale and fluffy, about 3 minutes, stopping halfway to scrape the sides and bottom of the bowl.1 (227 g) cup Unsalted butter, 1 ¾ (350 g) cup Granulated sugar
- With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Beat in vanilla extract with the last egg.3 large Eggs , 1 tablespoon Vanilla extract
- Heat the water in a small saucepan until simmering, set aside. 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. Spray a 12 cup bundt pan with non stick baking spray. Using a fine pastry brush, spread the baking spray to coat the pan making sure to get into all the nooks and crannies. Set aside.2 (250 g) cups All purpose flour , ¾ (64 g) cups Dutch process cocoa powder, 1 teaspoon Espresso powder, 1 ½ teaspoon Baking powder, ½ teaspoon Baking soda , ¾ cup Hot water , ¾ teaspoon 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 ¾ cup of the mini chocolate chips with the last bit of flour). Beat until just combined after each addition, stopping to scrape the sides of the bowl.1 (240 g) cup Sour cream , 1 cup Semi-sweet mini chocolate chips
- 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 scraping the sides and bottom of the bowl.
- Pour the cake batter into the prepared pan. Place a kitchen towel on the counter and GENTLY tap the pan on top of the towel to release any air bubbles. Sprinkle the remaining ¼ cup of mini chocolate chips on top of the cake batter.
- Bake for 45 to 50 minutes or until a toothpick or cake tester comes out with a few moist crumbs. Remove cake from oven and allow it to cool in the pan on a wire cooling rack for 15 minutes. Invert cake onto wire rack to cool completely.
For the Malted Chocolate Glaze
- In a small saucepan, melt the butter and chopped chocolate together. Meanwhile, while the chocolate slightly cools, 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.1 ounce 70 % Bittersweet chocolate bar chopped , 2 (28 g) tablespoons Unsalted butter , 1 ½ (180 g) cups Powdered sugar, 2 (10 g) tablespoons Dutch process cocoa powder , ¼ (30 g) cup Malted milk powder , 10 tablespoons Heavy Whipping Cream , 1 teaspoon Vanilla extract
- Set the cooling rack with the cake over a piece of wax or parchment paper and pour the glaze over the cake. Garnish with extra mini chocolate chips if desired. Enjoy!!
Notes
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- Storage. Store the fully cooled, unglazed chocolate chip pound cake in an airtight container for 3 to 5 days. Alternatively, you can wrap the unglazed chocolate bundt cake in plastic wrap and foil and store in the refrigerator until ready to serve. Refrigerate: Store the glazed chocolate pound cake in an airtight container in the refrigerator for up to 5 days.
- Properly measure your flour. I recommend weighing your flour using a kitchen scale. If you do not have a food scale, first fluff your flour in its container using a fork. Next, spoon the flour into a measuring cup without packing it down. Overfill the measuring cup, then level it off using the back of a butterknife. Do not use the measuring cup and scoop directly scooping into the flour. Doing this will add more flour to the recipe resulting in a dry cake.
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- Use room temperature ingredients. Using room temperature ingredients helps them mix together easily. It also ensures the cake batter is not over-mixed and creates an even, moist cake. Be sure to allow your ingredients to come to room temperature two hours prior to baking.
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- Completely cool the cake before glazing. Before glazing, be sure your cake is completely cool or the glaze will melt. This should take approximately 2 hours.
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- Do your best not to over mix. Over mixing the cake batter will over work the gluten resulting in a dense, tough textured cake.
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- Gently tap the cake pan to release the air bubbles. Be careful when tapping the cake pan to release the air bubbles. Tapping too hard will cause the chocolate chips to sink.
Nutrition
Serving: 1sliceCalories: 538kcalCarbohydrates: 48.5gProtein: 6.7gFat: 44.3gSaturated Fat: 21.9gCholesterol: 172mgSodium: 2174mgPotassium: 1060mgFiber: 2.5gSugar: 29.2gCalcium: 476mgIron: 5mg
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