Chocolate Pound Cake recipe with Chocolate Ganache is a chocolate lover’s dream. Dense, however very moist cake is loaded with chocolate flavour and a thick layer of silky and easy chocolate ganache that takes it excessive! This traditional recipe is easy, however deeply flavorful cake is decadent sufficient for any event! You simply can’t go flawed with chocolate.
This pound cake is a traditional cake with a dense texture. It’s tremendous wealthy, and nonetheless very moist, fudgey and never too candy.
Why You’ll Love This Chocolate Pound Cake Recipe:
- It’s simpler to make than you would possibly assume.
- Excessive chocolate flavour-melted chocolate plus cocoa.
- Topped with wealthy 2-ingredient chocolate ganache.
- Extremely wealthy, like my flourless chocolate cake.
- It’s an ideal dessert or afternoon deal with with a cup of espresso, not too candy.
- Decadent sufficient for festive event.
How To Make Chocolate Pound Cake?
Chop the chocolate in very small items so it might soften simple. Place chopped chocolate in a heatproof bowl and pour boiling water over to soften it fully.
Subsequent, stir within the cocoa powder. Use pure unsweetened cocoa. Put aside to chill for a couple of minutes.
Cream butter and sugar till it’s fluffy. Make sure that to make use of room temperature butter.
When it’s nicely creamed, add chocolate and cocoa combination and blend to mix evenly.
Eggs add separately, and blend nicely after every addition on low pace.
Step by step add the combination of flour and salt, and stir it nicely.
Unfold the batter within the ready pan, and faucet the pan gently a couple of occasions in your work floor to remove air bubbles.
Bake for 60-70 minutes, or till a toothpick inserted within the heart comes out largely clear. Baking your cake for too lengthy will end in a dry cake. It’s very brief time between underdone and overbaked, dry cake.
Let it cool a couple of minutes within the pan, than flip it out of the pan and permit to chill fully.
Make the Chocolate Ganache
You want simply 2 substances to make chocolate ganache.
Pure Chocolate-Be sure to use actual, good high quality chocolate. Use the baking bars discovered within the grocery retailer baking aisle. Nonetheless, you should use high quality chocolate chips as a substitute, however the ganache gained’t be as easy, attributable to stabilizers within the chips.
Additionally make certain to cut the chocolate in actually small items, once more, finer you chop it, simpler will soften it.
Heavy Cream (heavy whipping cream or double cream) with a minimal of 36% fats content material, in any other case it gained’t arrange as nicely. Warmth the cream on the stovetop, till it begins to softly simmer. (Don’t let it boil—that’s too scorching, the chocolate might sizes!) Pour over finely chopped chocolate in a heatproof bowl, let sit for a couple of minutes, after which slowly stir till the chocolate has all melted. The ganache might be very skinny at first, however it’s going to thicken because it cools.
When it get spreadable consistency unfold it over cooled cake.
Craving Extra Chocolate Truffles? You’re within the Proper Place!
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Chocolate Pound Cake with Chocolate Ganache
Description
Chocolate Pound Cake with Chocolate Ganache is a chocolate lover’s dream. Dense, however very moist cake is loaded with chocolate flavour and a thick layer of silky and easy chocolate ganache takes it excessive! This traditional recipe is easy, however deeply flavorful cake is decadent sufficient for any event! You simply can’t go flawed with chocolate.
Components
For Chocolate Cake:
- 1 cup all-purpose flour (125 grams)
- 1/2 teaspoon salt
- 3/4 cup pure unsweetened cocoa powder (62 grams)
- 2 oz. good high quality semisweet chocolate -finely chopped (56 grams)
- 1/3 cup boiling water (80 ml)
- 1 cup unsalted butter -room temperature (230 grams)
- 1 1/4 cup sugar (250 grams)
- 5 eggs-room temperature
For Chocolate Ganache:
- 4.5 oz. chocolate -finely chopped (128 grams)
- 1/2 cup heavy cream (120 ml)
Directions
- Grease a 9×5-inch loaf pan and line it with the baking paper leaving an overhang the edges so you might simply carry the cake from the pan.
- Preheat the oven at 325 levels F (163 levels C).
- In a bowl combine collectively flour and salt, put aside.
- Chop the chocolate in very small items so it might soften simple. Place chopped chocolate in a heatproof bowl and pour boiling water over to soften it fully.
- Subsequent, stir within the cocoa powder. Use pure unsweetened cocoa. Put aside to chill for a couple of minutes
- Cream butter and sugar till it’s easy and creamy.
- Then, add chocolate and cocoa combination and blend to mix evenly.
- Eggs add separately, and blend nicely after every addition on low pace.
- Step by step add the combination of flour and salt, and stir it nicely.
- Unfold the batter within the ready pan, and faucet the pan gently a couple of occasions in your work floor to remove air bubbles.
- Bake for 60-70 minutes, or till a toothpick inserted within the heart comes out largely clear. Baking your cake for too lengthy will end in a dry cake. It’s very brief time between underdone and overbaked, dry cake.
- Let it cool a couple of minutes within the pan, than flip it out of the pan and permit to chill fully.
Make the chocolate ganache
- Whereas the cake is cooling, chop the chocolate in small items. (Finer you chop it, simpler will soften). Place finely chopped chocolate in a heatproof bowl.
- Convey heavy cream on the stovetop, to light simmer. (Don’t let it boil—that’s too scorching, the chocolate might sizes!) Pour over finely chopped chocolate in a heatproof bowl, let sit for a couple of minutes, after which slowly stir till the chocolate has all melted. The ganache might be very skinny at first, however it’s going to thicken because it cools.
- When it will get spreadable consistency unfold it over cooled cake.
