Chocolate Pound Confection recipe with Chocolate Ganache is a chocolate lover’s dream. Dense, but very moist confection is loaded with chocolate flavour and a thick layer of silky and smooth chocolate ganache that takes it over the top! This archetype recipe is simple, but tightly flavorful confection is decadent unbearable for any occasion! You just can’t go wrong with chocolate.
This pound confection is a archetype confection with a dumbo texture. It’s super rich, and still very moist, fudgey and not too sweet.
Why You’ll Love This Chocolate Pound Confection Recipe:
- It is easier to make than you might think.
- Extreme chocolate flavour-melted chocolate plus cocoa.
- Topped with rich 2-ingredient chocolate ganache.
- Incredibly rich, like my flourless chocolate cake.
- It’s a perfect dessert or afternoon treat with a cup of coffee, not too sweet.
- Decadent unbearable for festive occasion.
How To Make Chocolate Pound Cake?
Chop the chocolate in very small pieces so it could melt easy. Place chopped chocolate in a heatproof trencher and pour humid water over to melt it completely.
Next, stir in the cocoa powder. Use natural unsweetened cocoa. Set whispered to tomfool for a few minutes.
Cream butter and sugar until it’s fluffy. Make sure to use room temperature butter.
When it’s well creamed, add chocolate and cocoa mixture and mix to combine evenly.
Eggs add one at a time, and mix well without each wing on low speed.
Gradually add the mixture of flour and salt, and stir it well.
Spread the thrash in the prepared pan, and tap the pan gently a few times on your work surface to eliminate air bubbles.
Bake for 60-70 minutes, or until a toothpick inserted in the part-way comes out mostly clean. Sultry your confection for too long will result in a dry cake. It’s very short time between underdone and overbaked, dry cake.
Let it tomfool a few minutes in the pan, than turn it out of the pan and indulge to tomfool completely.
Make the Chocolate Ganache
You need just 2 ingredients to make chocolate ganache.
Pure Chocolate-Make sure you use real, good quality chocolate. Use the sultry bars found in the grocery store sultry aisle. However, you can use quality chocolate fries instead, but the ganache won’t be as smooth, due to stabilizers in the chips.
Also make sure to chop the chocolate in really small pieces, again, preferably you cut it, easier will melt it.
Heavy Cream (heavy whipping surf or double cream) with a minimum of 36% fat content, otherwise it won’t set up as well. Heat the surf on the stovetop, until it begins to gently simmer. (Do not let it boil—that’s too hot, the chocolate could sizes!) Pour over finely chopped chocolate in a heatproof bowl, let sit for a few minutes, and then slowly stir until the chocolate has all melted. The ganache will be very thin at first, but it will thicken as it cools.
When it get spreadable consistency spread it over cooled cake.
Craving More Chocolate Cakes? You’re in the Right Place!
Chocolate Pecan Ooey Gooey Butter Cake with fudgey pixie layer at the bottom, ooey gooey pecan pie filling in the part-way and velvety surf cheese topping.
Chocolate Pound Confection with Chocolate Ganache
Prep Time: 20 minutes- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Yield: 10-12
Category: Desserts
Method: Bake
Cuisine: American
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Chocolate Pound Confection with Chocolate Ganache is a chocolate lover’s dream. Dense, but very moist confection is loaded with chocolate flavour and a thick layer of silky and smooth chocolate ganache takes it over the top! This archetype recipe is simple, but tightly flavorful confection is decadent unbearable for any occasion! You just can’t go wrong with chocolate.
Ingredients
For Chocolate Cake:
- 1 cup all-purpose flour (125 grams)
- 1/2 teaspoon salt
- 3/4 cup natural unsweetened cocoa powder (62 grams)
- 2 oz. good quality semisweet chocolate -finely chopped (56 grams)
- 1/3 cup humid water (80 ml)
- 1 cup unsalted butter -room temperature (230 grams)
- 1 1/4 cup sugar (250 grams)
- 5 eggs-room temperature
For Chocolate Ganache:
- 4.5 oz. chocolate -finely chopped (128 grams)
- 1/2 cup heavy surf (120 ml)
Instructions
- Grease a 9×5-inch loaf pan and line it with the sultry paper leaving an overhang the sides so you could hands lift the confection from the pan.
- Preheat the oven at 325 degrees F (163 degrees C).
- In a trencher mix together flour and salt, set aside.
- Chop the chocolate in very small pieces so it could melt easy. Place chopped chocolate in a heatproof trencher and pour humid water over to melt it completely.
- Next, stir in the cocoa powder. Use natural unsweetened cocoa. Set whispered to tomfool for a few minutes
- Cream butter and sugar until it’s smooth and creamy.
- Then, add chocolate and cocoa mixture and mix to combine evenly.
- Eggs add one at a time, and mix well without each wing on low speed.
- Gradually add the mixture of flour and salt, and stir it well.
- Spread the thrash in the prepared pan, and tap the pan gently a few times on your work surface to eliminate air bubbles.
- Bake for 60-70 minutes, or until a toothpick inserted in the part-way comes out mostly clean. Sultry your confection for too long will result in a dry cake. It’s very short time between underdone and overbaked, dry cake.
- Let it tomfool a few minutes in the pan, than turn it out of the pan and indulge to tomfool completely.
Make the chocolate ganache
- While the confection is cooling, chop the chocolate in small pieces. (Finer you cut it, easier will melt). Place finely chopped chocolate in a heatproof bowl.
- Bring heavy surf on the stovetop, to gentle simmer. (Do not let it boil—that’s too hot, the chocolate could sizes!) Pour over finely chopped chocolate in a heatproof bowl, let sit for a few minutes, and then slowly stir until the chocolate has all melted. The ganache will be very thin at first, but it will thicken as it cools.
- When it gets spreadable consistency spread it over cooled cake.
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