Prepare to embark on a tantalizing culinary journey that will make your taste buds dance with pure chocolate ecstasy! This isn't just another ordinary pound cake - it's a decadent masterpiece that combines the rich, velvety texture of a classic pound cake with an irresistible chocolate surprise hidden within. Whether you're looking to impress your dinner guests or treat yourself to a luxurious dessert, this Chocolate Filled Chocolate Chip Pound Cake promises to be a show-stopping sensation that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chocolate ganache (for filling)
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth and consistent batter.
- In a separate bowl, sift together the all-purpose flour to remove any lumps. This will help create a smoother cake texture.
- Gradually add the sifted flour to the wet ingredients, alternating with milk. Begin and end with the flour mixture, mixing on low speed just until combined. Overmixing can lead to a tough cake.
- Gently fold in the vanilla extract and chocolate chips, distributing them evenly throughout the batter.
- Pour half of the batter into the prepared bundt pan, creating an even base layer.
- Carefully spoon the chocolate ganache in a circular pattern over the first layer of batter, ensuring it doesn't touch the sides of the pan.
- Cover the ganache with the remaining cake batter, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack and let it cool completely before slicing and serving.
- Optional: Dust with powdered sugar or drizzle additional chocolate ganache on top for extra decadence before serving.
Tips
- Ingredient Temperature Matters: Ensure your butter and eggs are at room temperature before mixing. This helps create a smoother, more uniform batter and ensures better incorporation of ingredients.
- Don't Overmix: When adding flour and milk, mix just until combined. Overmixing can develop gluten and result in a tough, dense cake.
- Ganache Placement is Key: When adding the chocolate ganache layer, be careful not to let it touch the sides of the pan. This helps prevent sticking and ensures a clean release.
- Toothpick Test: Always use the toothpick method to check doneness. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing. This helps the cake set and makes removal easier.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For best flavor, bring to room temperature before serving.
- Make-Ahead Option: You can prepare the ganache and cake batter a day in advance, storing them separately in the refrigerator to save time on baking day.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 140mg
