Awhile back, a friend of mine sent me a recipe for chocolate pound cake, and wondered if I had ever tried it before. I have – but hadn’t in awhile. I’m not really sure why – because I LOVE a good pound cake – especially a good CHOCOLATE pound cake! I researched a little about the history, did some recipe research and came up with a recipe that is smooth, chocolate filled (without the chocolate chips because I wanted a “smooth” texture to the cake) and one that is made how I remember my Grandma Barbra making “scratch made” cakes when I was little.
Adding the flour and liquid to the batter alternately (starting and ending with the flour) really ensures things are well mixed, and is a popular mixing method when making a “scratch made” cake.
Don’t get me wrong – I appreciate a good cake mix once in awhile – but with this, I really wanted that “homemade taste” and there really is no other way of getting that – without starting from scratch.
You don’t have to add the white chocolate ganache at the end, but I really think it looks nice – and tastes pretty good too! If you would rather leave naked – go ahead. OR dust with some powdered sugar would be good too.
As with anything baking – all ingredients should be left on counter until room temperature before starting.
Chocolate Pound Cake with White Chocolate Ganache
For the cake…
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
2 teaspoons instant coffee granules
1/2 cup unsweetened cocoa powder
2 sticks unsalted butter (4 oz. each)
1/2 cup solid vegetable shortening
3 cups white granulated sugar
1 cup whole milk
1 tablespoon vanilla extract
For the ganache…
12 oz. white chocolate chips
1 tablespoon heavy cream
Start by preheating your oven to 350 degrees-F, and grease and flour a 10-inch Bundt pan. Make sure you grease and flour generously – you want this to come out of the pan when flipped. I use “Baker’s Joy” spray and use a little extra than normal – works perfectly every time.
Next, in a large bowl, whisk together the all-purpose flour, baking powder, fine sea salt, instant coffee granules, and unsweetened cocoa powder. I whisk things instead of sifting – I just prefer it for something like this. Whisk until everything is combined.
Next, in another large bowl, combine the unsalted butter, solid vegetable shortening and sugar and stir until light in color and fluffy in texture.
In a liquid measuring cup, measure out the 1 cup of milk and stir in the vanilla extract. Allow to sit while you continue on with the recipe.
Go back to the bowl with the light and fluffy butter, shortening and sugar. Add one egg to the mixture and stir about 50 times. I use a wooden spoon for this – if using a stand mixer, mix what you think 50 strokes would be. Do this with each addition of the eggs. Add the eggs one at a time, stir 50 times with each egg addition, and so on until all 5 eggs are added and incorporated into the batter.
Now comes the fun part. Add the sifted flour mixture a little at a time, alternately adding the milk and vanilla mixture, until everything is combined. Remember – start and end with the flour mixture.
Once everything is combined, pour the batter evenly into the prepared pan and smooth out the top.
Place in preheated oven for 65 minutes exactly.
Once baked, remove from oven and allow to sit for about 30 minutes before trying to remove from pan.
To remove from pan – carefully run a sharp knife around the cake. Place a plate on top of the pan, carefully flip it over, and remove the top. This needs to be done very carefully.
Allow to cool before adding the ganache.
In the meantime – make the ganache…
In a medium sized bowl, microwave the white chocolate chips 30-seconds at a time until melted. This should take under 2 minutes. Stir once it’s melted to make sure everything is melted and it’s smooth and nice. Add the heavy cream and stir until combined. Drizzle over the cake in any design or pattern you desire.