Chocolate Pound Cake

Instructions

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1. - Make the cake: Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan.
2. - In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool. Stir together flour, baking soda, baking powder and salt; set aside.
3. - In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.
4. - Beat in eggs, one at a time. Add vanilla; mix well. Combine cocoa mixture and sour cream.
5. - Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Pour batter into prepared pan.
6. - Bake 55-65 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack for 15 minutes. Turn cake onto wire rack to cool completely.
7. - Make the chocolate ganache icing: While the cake bakes, heat whipping cream in a saucepan just to the boiling point. DO NOT BOIL.
8. - Remove from heat or microwave, add chopped Candy Melts candy, and stir until smooth and glossy. If the mixture is too thick, add 1 to 2 tablespoons additional warm whipping cream.
9. - Glaze the cake: Once cake is cooled, place it on a cake board cut to fit and position on a wire rack over a baking sheet. Pour the glaze into the center and work out toward the edges.

Notes