triple chocolate pound cake

How To Make triple chocolate pound cake

• 1

  Preheat oven to 325 degrees. Grease and flour a 9×5-inch loaf pan.
• 2

  In large bowl, cream together the softened butter and sour cream. Add sugar and blend well. Add eggs, one at a time, mixing well after each one. Add half & half, blending well; then stir in cocoa powder and mix well. Add the flour and blend well; then fold in the mini semi-sweet chocolate chips. Put batter into the prepared 9×5-inch loaf pan and bake at 325 degrees for 70-80 minutes, or until toothpick inserted in center comes out clean or almost clean (because it’s so dense and fudgy, the toothpick may not come out entirely clean.
• 3

  Cool in pan about 10-15 minutes, then remove from pan and cool completely (you may need to loosen the upper edges of the cake a little with a knife; then the cake will come out of the pan very easily). While the cake is cooling, you can make the frosting…
• 4

  RICH CHOCOLATE BUTTERCREAM FROSTING: Cream the softened butter and powdered sugar. Then add in the cocoa powder and blend well. Add 1 Tbsp. half & half and mix well (if you’d rather have a thinner consistency, just add more half & half). When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting! Then garnish with the mini semi-sweet chocolate chips, sprinkling down the center of the cake.
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