This EPIC chocolate pound cake topped with ganache is divine! Loaded with rich chocolate flavour, it's moist, tender and incredibly delicious.
Ingredients
- 130 g plain flour (all purp flour) (1 cup / ~4 ½oz)
- ¾ cup Dutch process cocoa powder , sifted (75g/ ~2¾oz)
- 1 ¼ teaspoons baking powder
- ½ teaspoon cooking salt / kosher salt
- ½ cup buttermilk (125ml)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon instant espresso powder , not granules
- 226 g unsalted butter , softened (1 cup / 2 sticks / 8oz)
- 1 cup white granulated sugar (200g / 7oz)
- 4 large eggs , room temp
CHOCOLATE GANACHE
- 125 g dark chocolate (semi-sweet chocolate / 50% cocoa solids)
- 125 ml thickened cream (heavy cream)
For best results, always weigh ingredients where a weight is provided
Equipment
- Stand mixer with paddle attachment or handheld electric mixer
- mixing bowl
- rubber spatula
- Loaf pan 23x12.5cm / 9x5inch
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Grease and line a 23x12.5cm / 9x5 inch loaf pan.
- In a small bowl combine the flour, sifted cocoa, baking powder and salt, then whisk to combine well.
- In a small bowl or jug combine the buttermilk, vanilla and espresso powder. Mix well, then set aside.
- In a large bowl or the bowl of stand mixer with paddle attachment, beat the butter and sugar on high speed until lightened and creamy.
- Beat in the eggs, two at a time, on low-medium speed until fully incorporated. Scrape the sides of the bowl from time to time. At the end, the batter may look split - don’t worry, it’ll come together when you add the flour.
- Add one third of the the flour mixture and stir with a spatula until just combined.
- Follow with half the buttermilk mixture. Gently mix through.
- Repeat this process 3 more times - flour, buttermilk, flour - each time just gently mixing until only just combined.
- Tip the cake batter into the prepared pan, then level out with a spatula.
- Bake for 55-65 minutes until a toothpick comes out with a crumb or two attached. See baking time notes below. After 10 minutes, lift the cake out of the pan using the paper at the sides and set it on a wire rack to cool completely.
- FOR THE CHOCOLATE GANACHE:Once the cake is cool, heat the cream in a small saucepan over medium heat, swirling from time to time, until bubbles start to appear.
- With the finely chopped chocolate in a bowl, pour the hot cream over, then give the bowl a shake to settle the chocolate underneath. Leave it for a minute before stirring to a smooth ganache.
- Let the ganache cool for 5-10 minutes before slowly pouring it over the cake.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – always test for doneness 5-7 minutes before the recipe suggests.
- Loaf tin measures: My loaf tin measures 20x10cm (8×4 inches) on the base and 22x12cm (9×5 inches) at the top lip.
- Baking time will also depend on what you bake it in. Glass or ceramic will take longer.
- Loaf cakes retain a lot of heat due to the shape of the tin so don’t let it overbake. It will carry-on bake after you remove it from the oven.
- Cooling the cake: Loaf cakes can take a couple of hours to cool. To speed it up, let it cool at room temperature for half an hour, then transfer to the fridge.
- This cake is best eaten at room temperature and can be stored in a cool place like the pantry. You can store in the fridge but make sure to take it out in time to come to room temperature before serving.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
