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

Brainstorming

We do our best daydreaming, uh, I mean, brainstorming at the farmers markets.

One of us will say, You know what I want? Vanilla ice cream with homemade chocolate sauce and peaches and blueberries.

And the other person will say, Mmmm chocolate waffles with dark chocolate chunks…

And we’ll lapse into silence as we both get lost in thought but later we’ll bring it all together:

Chocolate Waffles

Stay cool, stay sweet, and keep daydreaming,

XO

Charleston Spice Co.

Chocolate Waffles

 

Springtime S’mores

Remember those Lemon Icebox Cookies? And those Lavender Marshmallows?Springtime S'mores

They were both pretty great, right?

Well let’s take a minute and put two and two together with a little dark chocolate.

That’s right, let’s make s’mores.

Springtime S'mores

But why stop there? Let’s take these s’mores to the next level. Let’s add some fresh-cut strawberries:

Springtime S'mores

The delicate flavors of each of the components of this dessert sandwich are rather chic & sophisticated yet the ooey gooey nature of this treat allows you to be a messy happy kid again.

So enjoy the subtle melding of flavors while you lick your fingers and giggle at the chocolate and marshmallow stuck to your friend’s face.

XO,

Charleston Spice Co.

 

Pot de Creme

Frogmore Stew Party 2014The perfect end to any meal or the perfect beginning to every day? Who knows, a cup of coffee makes anything possible.

But this Pot de Creme is a must have, rich creamy chocolate deliciousness followed by the subtle burn of Ancho chili!! And the best part is, we made this in a blender.Frogmore Stew Party 2014Here’s what you need for chocolate induced happiness:

1 1/2 cups dark chocolate chips

2 large eggs

1 cup heavy cream

1 teaspoon Ancho chili powder

Put chips and eggs in blender and blend until combined. Heat heavy cream and chili powder over medium heat until just about boiling. Pour into blender while blender is running. Continue blending until mixture is completely smooth. Pour into your vessel of choice. We used little plastic shot glasses, this recipe filled 11. Place cups in refrigerator for at least two hours and keep in refrigerator until ready to serve and enjoy.

XO,

Charleston Spice CoFrogmore Stew Party 2014