Chocolate Pound Cake with Chocolate Ganache

Today, the world became one Chocolate pound cake fan richer! Yes, our own grandpa! And here is how it happened. Believe it or not, in my short kitchen career, I never tried to make this beautiful chocolate cake. Whenever it was time for desert, everyone was asking for something creamy, with delicious filling or a cheesecake.

Nobody wanted good old chocolate cakes anymore! But, looking through various recipes on the Internet, I was always attracted by photos of these plentiful cakes like Tracey’s chocolate cake or the delicious cake from Tutti-Dolci. But, for any eventuality, I kept some of these recipes in my bookmarks.

And yesterday was the perfect day for the chocolate pound cake to spread it’s aroma in my kitchen. My husband was on a business trip, while my son Marco was at my husband’s parents place. Perfect! I was certain that I would not hear something like “Vera, why don’t you, nevertheless, make those chocolate cupcakes?”

For the cake:
1 cup flour
1 teaspoon salt
3/4 cup cocoa
2 oz chocolate (chopped)
1/3 cup boiling water
1 cup butter (softened)
1 1/4 cup sugar
5 egg
For chocolate ganache:
3 oz chocolate (chopped)
1/2 cup heavy whipping cream

Grease the 9×5 inch loaf pan and line it with the baking paper
Preheat the oven at 325 degrees F.
In a bowl mix together flour and salt
Place the chopped chocolate in the heatproof bowl and pour boiling water over to melt the chocolate, then stir in the cocoa and set aside to cool for a few minutes
Mix the butter and sugar until it’s fluffy, add chocolate and cocoa mixture and mix it well
Eggs add one at a time, and mix well after each addition.
Gradually add the mixture of flour and salt, stir it well.
Spread the batter in the prepared pan, and tap gently the pan a few times on your work surface to eliminate air bubbles.
Bake for 6o-70 minutes, or until a toothpick inserted in the center of the cake comes out clean (be careful not to overdo it, it will become dry)
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 while the cake is cooling. Melt the chocolate and whisk in the heavy whipping cream until become silky. Spread it over the cake

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