One of the most delicious cakes you will ever eat! Can something so delicious also be easy to make? Yes, it can be! It’s a family favorite and oh so moist! Tastes good with or without icing! I first made this cake when it was featured in our local newspaper about 7-8 years back and is my go to recipe when I want an impressive looking cake. My teenage daughter likes to bake and she usually likes fuss free recipes which don’t involve too many steps. She loves baking this cake as she is inundated with compliments whenever she bakes this beauty.

Chocolate Chip Pound Cake with Chocolate Ganache Icing

Priyanka Gupta

Print Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert

Cuisine American

Ingredients

1 Box Yellow Cake Mix
1 box of Instant Chocolate Pudding- 3 oz
3/4 cup Oil
3/4 cup Water
1/2 cup Sugar
4 eggs
1 cup Sour Cream
1 tsp Vanilla Essence
6 oz Semi Sweet Chocolate Chips about 1 cup

For the Ganache Icing

3/4 cup Heavy Whipping Cream
6 oz Semi Sweet Chocolate Chips
6 oz Milk Chocolate Chips

Instructions

Grease and flour a Bundt cake pan and preheat oven to 350 degrees.
In a large bowl, add cake mix, sugar, pudding mix and stir till no lumps.
Add Oil, Eggs,Water and Sour Cream and mix till smooth.
Add Vanilla essence and Chocolate Chips.
Pour mixture in the prepared pan and bake for an hour or until a toothpick comes out clean when inserted.
Let it cool for some time and invert onto a plate.
Enjoy as is or with the icing
Boil the cream in a heavy saucepan over medium heat.
Remove immediately and add both types of chocolate chips.
Whisk till chocolate melts and becomes smooth.
Let it cool slightly, about 30 minutes.
Icing should be lukewarm and smooth, pour over completely cooled cake.

Notes

Cut strips of parchment/wax paper on serving platter, put cake on it. Ice your cake. Now gently pull the parchment paper from underneath the cake. The parchment/wax paper catches all the drips and you have a clean serving platter!

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Here is the step by step pictorial recipe-

Ingredients for the cake