Chocolate Pound Cake with Chocolate Ganache

Chocolate Pound Cake recipe with Chocolate Ganache is a chocolate lover’s dream. Dense, but very moist cake is loaded with chocolate flavour and a thick layer of silky and smooth chocolate ganache that takes it over the top! This classic recipe is simple, but deeply flavorful cake is decadent enough for any occasion! You just can’t go wrong with chocolate.

This pound cake is a classic cake with a dense texture. It’s super rich, and still very moist, fudgey and not too sweet.

Why You’ll Love This Chocolate Pound Cake Recipe:

• It is easier to make than you might think.
• Extreme chocolate flavour-melted chocolate plus cocoa.
• Topped with rich 2-ingredient chocolate ganache.
• Incredibly rich, like my flourless chocolate cake.
• It’s a perfect dessert or afternoon treat with a cup of coffee, not too sweet.
• Decadent enough for festive occasion.

How To Make Chocolate Pound Cake?

Chop the chocolate in very small pieces so it could melt easy. Place chopped chocolate in a heatproof bowl and pour boiling water over to melt it completely.

Next, stir in the cocoa powder. Use natural unsweetened cocoa. Set aside to cool for a few minutes.

Cream butter and sugar until it’s fluffy. Make sure to use room temperature butter.

When it’s well creamed, add chocolate and cocoa mixture and mix to combine evenly.

Eggs add one at a time, and mix well after each addition on low speed.

Gradually add the mixture of flour and salt, and stir it well.

Spread the batter in the prepared pan, and tap the pan gently a few times on your work surface to eliminate air bubbles.

Bake for 60-70 minutes, or until a toothpick inserted in the center comes out mostly clean. Baking your cake for too long will result in a dry cake. It’s very short time between underdone and overbaked, dry cake.

Let it cool a few minutes in the pan, than turn it out of the pan and allow to cool completely.

Make the Chocolate Ganache

You need just 2 ingredients to make chocolate ganache.

Pure Chocolate-Make sure you use real, good quality chocolate. Use the baking bars found in the grocery store baking aisle. However, you can use quality chocolate chips instead, but the ganache won’t be as smooth, due to stabilizers in the chips.

Also make sure to chop the chocolate in really small pieces, again, finer you cut it, easier will melt it.

Heavy Cream (heavy whipping cream or double cream) with a minimum of 36% fat content, otherwise it won’t set up as well. Heat the cream on the stovetop, until it begins to gently simmer. (Do not let it boil—that’s too hot, the chocolate could sizes!) Pour over finely chopped chocolate in a heatproof bowl, let sit for a few minutes, and then slowly stir until the chocolate has all melted. The ganache will be very thin at first, but it will thicken as it cools.

When it get spreadable consistency spread it over cooled cake.

Craving More Chocolate Cakes? You’re in the Right Place!

Chocolate Pecan Ooey Gooey Butter Cake with fudgey brownie layer at the bottom, ooey gooey pecan pie filling in the center and buttery cream cheese topping.

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Chocolate Pound Cake with Chocolate Ganache

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Description

Chocolate Pound Cake with Chocolate Ganache is a chocolate lover’s dream. Dense, but very moist cake is loaded with chocolate flavour and a thick layer of silky and smooth chocolate ganache takes it over the top! This classic recipe is simple, but deeply flavorful cake is decadent enough for any occasion! You just can’t go wrong with chocolate.

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Ingredients

For Chocolate Cake:

• 1 cup all-purpose flour (125 grams)
• 1/2 teaspoon salt
• 3/4 cup natural unsweetened cocoa powder (62 grams)
• 2 oz. good 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)

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Instructions

1. Grease a 9×5-inch loaf pan and line it with the baking paper leaving an overhang the sides so you could easily lift the cake from the pan.
2. Preheat the oven at 325 degrees F (163 degrees C).
3. In a bowl mix together flour and salt, set aside.
4. Chop the chocolate in very small pieces so it could melt easy. Place chopped chocolate in a heatproof bowl and pour boiling water over to melt it completely.
5. Next, stir in the cocoa powder. Use natural unsweetened cocoa. Set aside to cool for a few minutes
6. Cream butter and sugar until it’s smooth and creamy.
7. Then, add chocolate and cocoa mixture and mix to combine evenly.
8. Eggs add one at a time, and mix well after each addition on low speed.
9. Gradually add the mixture of flour and salt, and stir it well.
10. Spread the batter in the prepared pan, and tap the pan gently a few times on your work surface to eliminate air bubbles.
11. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out mostly clean. Baking your cake for too long will result in a dry cake. It’s very short time between underdone and overbaked, dry cake.
12. Let it cool a few minutes in the pan, than turn it out of the pan and allow to cool completely.

Make the chocolate ganache

1. While the cake is cooling, chop the chocolate in small pieces. (Finer you cut it, easier will melt). Place finely chopped chocolate in a heatproof bowl.
2. Bring heavy cream on the stovetop, to gentle simmer. (Do not let it boil—that’s too hot, the chocolate could sizes!) Pour over finely chopped chocolate in a heatproof bowl, let sit for a few minutes, and then slowly stir until the chocolate has all melted. The ganache will be very thin at first, but it will thicken as it cools.
3. When it gets spreadable consistency spread it over cooled cake.