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Chocolate pound cake with milk chocolate ganache

Delicious chocolate pound cakefilled and covered with a spectacular milk chocolate ganache. An easy andamazing recipe.
Prep Time20 minutes
Cook Time25 minutes
Assembly20 minutes
Course: dessert, snack
Cuisine: international
Keyword: chocolate cake, chocolate ganache, milk chocolate, pound cake
Servings: 10 servings
Author: Rebeca

Ingredients

Cakes

  • 110 g All-purpose flour (¾ Cup + 1Tsp.)
  • 40 g Unsweetened cocoa powder (5 ½ tsp.)
  • ½ Tsp. Salt
  • 1 Tsp. Baking powder
  • 150 g Soft unsalted butter (⅔ Cup)
  • 100 g White granulated sugar (½ Cup)
  • 50 g Muscovado sugar or brown sugar (¼ Cup)
  • 1 Tsp. Vanilla extract
  • 3 Medium eggs (Room temp.)

Milk chocolate ganache

  • 200 g Chopped milk chocolate ganache (7 oz)
  • 100 g Heavy cream (6 ½ Tbsp.)

Instructions

For the cakes

  • Preheat the oven to 160°C / 320°F.
  • Grease two 15cm baking pans and place baking paper on the base.
  • In a bowl sift the flour, cocoa powder, salt and baking powder. Mix briefly and set aside.
  • In the mixer bowl add the butter, sugars and vanilla.
  • Beat on high speed for about 5 minutes until the mixture looks creamy, pale and fluffy. (see notes 1)
  • Go through the bowl with a spatula to check that everything has been well incorporated.
  • Beat at medium speed and add the eggs one by one.
  • After incorporating the 3 eggs, go back through the bowl with the spatula.
  • Beat at minimum speed and gradually add the dry ingredients that we had reserved. (see notes 2)
  • Divide the mixture equally into the two prepared pans and bake in the preheated oven for approx. 25 minutes. (see notes 3)
  • Remove from the oven and let rest for 10 minutes in the moulds.
  • Unmold onto a wire rack and let cool completely to room temperature.

Milk Chocolate Ganache

  • In a heat-resistant container, add the milk chocolate in pieces and the heavy cream.
  • Microwave in 30 second intervals. After each interval stir to integrate the chocolate with the cream.
  • Once the chocolate has melted and the ganache is homogeneous, cover with a cloth or plastic wrap and let it rest until the cakes are completely cold. (see notes 4)

Assembly

  • Once the cakes are cold and when the ganache has a thicker consistency, place a little ganache on the base of a flat plate and stick the first cake with the flattest side down. (see notes 5)
  • Add a layer of ganache on top of the first cake and stick the second with the flattest side up.
  • Add enough ganache to the top of the cake and distribute so that it drips down the sides of the cakes.
  • Optionally you can add chocolate sprinkles on top.
  • Let stand until the chocolate sets on the cake and it is ready to enjoy.

Notes

  1. It can be done with an electric hand mixer or you can even beat it by hand, only it will take longer to reach the desired consistency.
  2. If it is necessary, finish incorporating with a spatula, avoid increasing the speed of the machine.
  3. The baking time is indicative, it depends on each oven, you will have to be attentive the first time it is made.
  4. If the ganache is still very runny when the biscuits are cool, let it rest for a longer time before assembling. If it is very hot in your area, let the ganache sit in the refrigerator.
  5. If the biscuits grew with a "belly" during baking, cut it before assembling, the video shows how.