This pound cake.
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.
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:
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
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.)
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!
Charleston Spice Co.