August 22, 2010

Chocolate Pound Cake with Chocolate-Rum Ganache

Since the weather has been so amazingly cool (anyone else ready for autumn?), I decided it was time to fire up my oven and bake something chocolate and something sweet. I found a chocolate pound cake recipe on allrecipes that sounded delicious, especially with the coffee granules, so I decided to give it a try. I also pulled out my favorite chocolate ganache recipe and thought the two chocolates together would make for a delectable treat. Calling all chocoholics! This is for you.


Ingredients:

Chocolate Pound Cake

  • 1 1/2 c butter, softenend
  • 3 c white sugar
  • 5 eggs
  • 2 tsp pure vanilla extract
  • 2 tsp instant coffee granules dissolved in 1/4 c hot water
  • 1 c milk
  • 1 tbsp white vinegar
  • 2 c all-purpose flour
  • 3/4 c unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp salt
Chocolate Ganache
  • 9 oz. bittersweet chocolate, chopped
  • 1 c heavy cream
  • 1 tbsp dark rum (optional but so worth it!)
Directions:

  • Make the pound cake: Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan. Mix flour, cocoa, baking poder and salt together; set aside.
  • In a large bowl (I use my Kitchen Aid, cream together butter and sugar, until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  • Beat in the flour mixture alternately with the dissolved coffee, milk and vinegar.
  • Pour better into prepared pan.
  • Bake for 65 to 70 minutes (mine took 70 minutes), until an inserted toothpick comes out clean.
  • Cool in the pan for 20 minutes.
  • Turn out onto a wire rack to cool completely.
  • Sprinkle with powdered sugar or pour ganache over (recipe follows).
  • Make the chocolate ganache: Place chocolate in a medium bowl.
  • Heat cream over medium heat in a small sauce pan. Bring it to just a boil, watching very carefully because if it boils for a few seconds, it will boil over.
  • Pour cream over chopped chocolate, whisk until smooth. Stir in rum, if desired.
  • Allow ganache to cool slightly before pouring over the cake.
  • Start at the center of the cake and move outward.
  • For a fluffy frosting or chocolate filling: Allow it to coll until thick. Then whip with a whisk until it becomes light and fluffy.
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