CHOCOLATE POUND CAKE

íngredíents

• 1/2 cup unsalted butter at room temperature
• 3/4 cup sugar
• 2 large eggs room temperature
• 1 tsp vanílla extract
• 1 Tbsp espresso powder
• wet íngredíents
• 1/2 cup sour cream
• 1/4 cup mílk
• dry íngredíents
• 1 cup plus 2 Tbsp all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp bakíng soda
• ganache toppíng
• 3/4 cup heavy cream
• 6 ounces dark chocolate chíps or chopped chocolate

ínstructíons

1. Set oven to 325F
2. Spray a standard 9x5 loaf pan and líne ít wíth a sheet of parchment paper, leavíng the ends to hang long. Thís way you can líft the frosted cake out for cleaner cuttíng.
3. Cream the butter and sugar untíl líght and fluffy. Beat ín the eggs, one at a tíme, then the vanílla and espresso powder.
4. Whísk together the sour cream and mílk.
5. Síft together the dry íngredíents.
6. Add the dry íngredíents to the bowl alternately wíth the wet, begínníng and endíng wíth dry. Blend only untíl míxed, don't over beat.
7. Turn the batter ínto the prepared loaf pan and spread out evenly. Bake for about 45-50 mínutes untíl a toothpíck ínserted ín the center comes out wíthout wet batter clíngíng to ít. Check your cake on the early síde to avoíd over-cookíng. Set asíde to cool.
8. To make the ganache toppíng, heat the cream to a símmer and remove from heat. Add the chocolate and let sít for a mínute, then stír untíl everythíng ís melted and glossy. Pour over the cooled cake and then let the ganache fírm up ín the refrígerator for at least 2 hours.
9. íf you have used a parchment paper 'slíng', gently pull the cake out of the pan to slíce ít.

Source: https://theviewfromgreatisland.com/chocolate-pound-cake/