Chocolate pound cake with dark chocolate ganache

Chocolate Pound Cake

This pound cake.

Mmmmm.

Words, it’s hard to put them together to do this cake justice. I keep thinking, so this is love, so this is what makes life divine and by thinking I mean humming because this cake makes me want to sing it’s so pretty.

Chocolate Pound Cake

And it’s delicious.

This pound cake is what dreams are made of, it’s a Sunday kinda love, it’s a too good to be true, can’t take my eyes off of you, make me feel some type of way kinda cake.

I found the recipe here on Bisous À Toi and I think the author would agree that this is an all-star cake.

Here’s how to make dreams come true:

For cake:

1 1/2 cups all-purpose flour

1/2 cup cake flour

1 cup cacao nib powder

2 1/4 teaspoons baking powder

1/2 teaspoons salt

1 1/2 cups butter, softened

2 1/2 cups granulated sugar

4 large eggs

1 teaspoon double strength vanilla extract (or 2 teaspoons regular vanilla extract)

1 cup sour cream

For ganache:

12 oz dark chocolate (choose one you love the taste of!)

14 oz heavy cream

make the cake:

Place rack in the center of the oven. Preheat to 325 F.

Sift flours, cacao nib powder, baking powder, and salt into a medium sized bowl.

In an electric mixer with the paddle attachment beat butter at medium speed until very creamy (about 2 mins). Gradually beat in sugar. Increase speed to medium-high and beat until well blended and light (about 4 mins). At medium speed beat in the eggs one by one, mixing well after each one and scrapping down the sides if necessary.

In a small bowl stir together vanilla extract and sour cream.

With the mixer on low add dry ingredients in 3 waves with 2 doses of the sour cream mixture in between. Mix until just blended, pour into a bundt pan, and smooth the top. (The original recipe said to oil and flour the bundt pan, I took a gamble and didn’t, the choice is yours.)

Bake for 65 to 75 minutes, until a tester comes out clean from the center.

Let cool in the bundt pan on a wire rack for 15 minutes then flop the cake out and let it cool all by itself on the rack.

make the ganache:

Hammer out 12 oz of dark chocolate so that you have small to medium chunks (the smaller the chunks, the faster it’ll all melt). Warm up the heavy cream using a double boiler. Once cream is moderately warm remove from heat. Pour in the chocolate and let sit for 15 minutes then stir gently. Pour over cake and enjoy! (We went a little wild and filled up the inner hole with ganache and boy howdy, that sure was great.)

Chocolate Pound Cake

If you have the time, make this pound cake a day ahead. We thought it was delightful the first day but absolutely to die for the second day.

Stay sweet, friends!

XO

Charleston Spice Co.

Chocolate Pound Cake

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