Chocolate Pound Cake With Ganache
Tea cakes are so important in our homes, and pound cakes hold the same place in our hearts. This chocolate pound cake is topped with a rich chocolate ganache that absorbs into the cake and makes this cake so gooey and yummy.
Preparation Time 10 minutes
Bake Time 60-65 minutes
Yields 1 pound cake
1 1/2 cup sugar
1/2 cup butter- softened
3/4 teaspoon salt
2 teaspoons vanilla
1 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup cocoa powder
3 eggs- room temperature
1 1/4 cup flour
3/4 cup sour cream- room temperature
1/2 cup chocolate chips
1/4 cup heavy cream
Preheat the oven to 180c. Line a loaf tin with parchment paper and set it aside.
Combine the flour, baking soda, baking powder, cocoa powder and salt in a bowl. Mix well and set it aside.
In a large bowl, beat the butter and sugar for 3-4 minutes on a high speed until light and creamy.
Add the eggs one at a time, beating well between each addition. Scrape down the sides of the bowl and mix it through once more.
Add the sour cream and vanilla and mix it through.
Add the dry ingredients in 2 additions, making sure to mix it through well before adding the other half of the ingredients.
Pour the batter into the lined loaf tin.
Bake the cake at 180c for 60-65 minutes until an inserted skewer comes out clean. Remove from the oven and allow it to cool to room temperature.
To make the glaze: Combine the chocolate chips and heavy cream in a microwaveable bowl. Heat at 30 second bursts and mix it through until smooth.
Pour the ganache over the cake and spread it evenly. Keep it at room temperature to allow the ganache to set.