In a small saucepan, heat heavy cream until just simmering. Remove from heat and pour over the chocolate chips in a heat-safe bowl. Let sit for 2 minutes, then whisk until smooth and glossy. Stir in vanilla extract.
10. Glaze the Cake
Pour the warm glaze over the cooled cake, letting it drip down the sides.
11. Decorate
Immediately sprinkle with colorful sprinkles before the glaze sets.
Tips for Perfect Cake
Use room temperature eggs and butter for a smoother batter.
Don’t overmix once the flour is added—this keeps the cake tender.
For extra indulgence, fold in a handful of mini chocolate chips or nuts.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Conclusion
This Mile High Chocolate Pound Cake with Sprinkles is moist, chocolatey, and guaranteed to impress. With its rich chocolate glaze and festive topping, it’s a dessert that’s as fun as it is delicious—perfect for any special occasion or just to treat yourself!
