Chocolate Pound Cake with Chocolate Ganache #Dessert #Easyrecipe

Chocolate Pound Cake with Chocolate Ganache 
#Chocolate #Pound #Cake with #Chocolate #Ganache #Dessert #Easyrecipe

#Chocolate #Pound #Cake with #Chocolate #Ganache #Dessert #Easyrecipe

Chocolate Pound Cake with Chocolate Ganache is chocolate darlings dream: rich chocolate cake + thick layer of sleek and smooth chocolate ganache! 

Today, the world wound up one Chocolate pound cake fan more extravagant! Truly, our own grandpa! Furthermore, here is the means by which it occurred. In all honesty, in my short kitchen vocation, I never attempted to make this excellent chocolate cake. At whatever point it was the ideal opportunity for desert, everybody was requesting something smooth, with delightful filling or a cheesecake. No one needed great old chocolate cakes any longer! Be that as it may, glancing through different plans on the Internet, I was constantly pulled in by photographs of these abundant cakes like Tracey's chocolate cake or the tasty cake from Tutti-Dolci. Be that as it may, for any projection, I kept a portion of these plans in my bookmarks.


  • 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
  • 3 oz chocolate (chopped)
  • 1/2 cup heavy whipping cream


  1. Grease the 9×5 inch loaf pan and line it with the baking paper
  2. Preheat the oven at 325 degrees F.
  3. In a bowl mix together flour and salt
  4. 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
  5. Mix the butter and sugar until it’s fluffy, add chocolate and cocoa mixture and mix it well
  6. Eggs add one at a time, and mix well after each addition.
  7. Gradually add the mixture of flour and salt, stir it well.
  8. Spread the batter in the prepared pan, and tap gently the pan a few times on your work surface to eliminate air bubbles.
  9. 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)
  10. Let it cool a few minutes in the pan, than turn it out of the pan and allow to cool completely.
  11. 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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