Ingredients:
For the Chocolate Pound Cake:
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
2 tsp vanilla extract
1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
1 cup (240ml) whole milk or buttermilk
½ cup (120g) sour cream
For the Chocolate Frosting:
1 cup (226g) unsalted butter, softened
2 ½ cups (300g) powdered sugar
½ cup (45g) unsweetened cocoa powder
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
For the Ganache Drip:
½ cup (120ml) heavy cream
4 oz (115g) semi-sweet or dark chocolate, chopped
For Decoration:
Chocolate cookies or truffles
Chopped walnuts and hazelnuts
Cookie crumbs (graham or digestive)
Instructions:
Preheat oven to 325°F (165°C). Grease and flour a Bundt or round cake pan.Make the cake batter:
Cream butter and sugar until fluffy (3–5 minutes).
Add eggs one at a time, beating well. Add vanilla.
In a bowl, whisk flour, cocoa, baking powder, and salt.
Add dry ingredients to the butter mixture alternately with milk and sour cream.
Mix just until combined.
Bake for 65–75 minutes or until a toothpick inserted comes out mostly clean. Cool completely before frosting.Make the chocolate frosting:
Beat butter until creamy.
Add powdered sugar, cocoa, vanilla, and salt.
Add milk a tablespoon at a time until desired spreadable consistency.Frost the cake:
Use a spatula to spread frosting over the cooled cake.
Press cookie crumbs gently around the base.Make ganache:
Heat cream just until it simmers.
Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth.
Let cool slightly, then pour over the cake for a drip effect.Decorate:
Place chocolate cookies or truffles on top.
Sprinkle chopped walnuts and hazelnuts over the ganache.
Slice, Serve and Enjoy