Chocolate Ganache Pound Cake
Today I woke and couldn’t think of anything to make for breakfast (yeah it happens). I begin pulling out all of the ingredients in my pantry and placed them on my island. Did I vision pancakes? Nope! I didn’t see waffles either. Wouldn’t you know it, I had just enough to make a pound cake. I mean I used every single egg left in my refrigerator, and all of my flour and sugar are gone (I rarely run out of these items). So I felt as if it were meant to be that I make a pound cake.
- 1/2 pound (2 sticks) butter, plus more for pan
- 4 ounces cream cheese OR 1/2 cup sour-cream OR 1/2 cup vegetable shortening
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1 cup whole-fat OR coconut OR almond OR evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 ounces of chocolate – chocolate chips work well
- 1/2 cup of heavy cream keep 1/4 cup nearby if you wish to make your chocolate thinner
1. Preheat oven to 350 degrees F.2. With a mixer, cream butter and cream cheese OR sour-cream OR shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition.
3. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla and almond extract.
4. Pour into a greased (I used Pam for baking) tube pan and bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
5. Ganache – add chocolate to a heavy pot and heat on low. Slowly add cream continually stirring and watching the chocolate to make sure it does not burn. Heat until evenly melted and drizzle over baked cooled cake.
Thank you so much for reading my blog and allowing me to share my food journal with you. The only person who is going to give you security and the life you want is you.