Make~Your~Mouth~Happy~Dance Chocolate Poundcake

This beauty happened to be an experiment that turned out amazingly yummy.  I had some chocolate ganache left over from making éclairs and couldn’t bear to see it go to waste!

So I decided that I needed something to pour it on. Chocolate Poundcake seemed like a good choice.

This is the result, and according to my taste testers, is something I need to make fairly often. Don’t you just love it when a plan comes together?

Here is how I made this masterful use of leftover chocolate.

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Chocolate Poundcake

• 6 Tbsp raw chocolate powder
• 1 1/4 cup butter
• 2  cups evaporated sugar cane juice
• 4 eggs
• 1 tsp homemade vanilla
• 3 cups unbleached organic flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 1/2 cup homemade buttermilk

First, cream together the butter and sugar.

creamy butter, sugar, eggs, and vanilla

Add vanilla. Then add the eggs one at a time, beating after each one. Now beat the mixture for 2 1/2 minutes on high.

dry ingredients all sifted together

While that’s beating, sift the dry ingredients together.

Then add the dry ingredients to the butter/sugar/egg mixture, alternating with the buttermilk. You should start and end with the dry ingredients.

Now, beat for another 3 1/2 minutes on high.

While that is beating, butter and flour your Bundt pan. This is my absolute favorite Bundt pan!

After the 3 1/2 minutes, spoon the batter into the prepared Bundt pan. This is a fairly thick batter.

Make sure you smooth down the top. You can make a little depression in the middle so it doesn’t rise up so high if you want to.

batter in the Bundt pan

Finally, bake at 350°F for 1 hour and 10 minutes.

Make sure you test it for doneness by sticking a cake tester in it.

If it comes put clean, it’s done. This is what I use. I call it my lucky scarecrow’s foot…

You just break one off a piece and stick it in the cake. 🙂

and done!

When the cake is done, let it sit on a cooling rack for a few minutes. Then turn out of the pan onto the cooling rack.

When your chocolate poundcake has completely cooled, transfer it to a serving plate.

Chocolate Ganache Glaze

• 6 Tbsp raw chocolate powder
• 2 Tbsp water
• 3 Tbsp raw honey
• 6 Tbsp butter, cup into pieces

First, melt the butter, honey, and water together in a small saucepan, just until the butter is mostly melted. Stir until smooth.

melted butter and honey

Now add the chocolate powder and whisk until smooth. It should be thin enough to pour. If not, add water a teaspoon at a time until it is.

ganache ready to pour

Finally, drizzle the glaze over the completely cooled chocolate poundcake. Now stand back and gaze at this marvelous thing!

Yummy!

Let the ganache cool until its set.

Serve yourself a slice of this amazing chocolatey yumminess with a hot cup of tea or coffee and your day will instantly improve!

This is a really good chocolate fix, but not cloyingly sweet.  Perfect to make for your sweetie for Valentine’s Day.

Perhaps next time I’ll add some instant coffee to the cake and see what happens…

Blessings!

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Chocolate Poundcake with Chocolate Ganache

This chocolate poundcake is a lovely twist on an old favorite. Give it a glaze to take it over the top!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 12 minutes minutes

Servings 16 slices

Calories 395kcal

Author Cery

Ingredients

Cake

• 6 Tbsp raw chocolate powder
• 1 1/4 cup butter
• 2 cups dehydrated sugar cane juice
• 4 large eggs
• 1 tsp homemade vanilla extract
• 3 cups unbleached flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup homemade buttermilk

Glaze

• 3 Tbso raw chocolate powder
• 2 Tbsp filtered water
• 2 Tbsp raw honey
• 6 Tbsp butter cut into pieces

Instructions

Cake

• Cream butter and sugar.
• Add vanilla. Add eggs one at a time, beating after each one. Beat 2 1/2 minutes on high.
• Sift dry ingredients and add to butter/sugar/egg mixture alternating with buttermilk, starting and ending with dry ingredients. Beat 3 1/2 minutes.
• Pour in buttered and floured Bundt pan. Smooth top. Bake at 350 degrees for 1 hour and 10 minutes.
• Turn out of pan onto a cooling rack. When cool transfer to a serving plate.

Glaze (optional)

• Melt butter, honey, and water in a small saucepan just until butter is mostly melted.
• Add raw chocolate powder and whisk until smooth. It should be thin enough to pour. If not, add water a teaspoon at a time until it is.
• Pour over the cake. Let cool til set.

Nutrition

Calories: 395kcal | Carbohydrates: 48g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 322mg | Potassium: 138mg | Fiber: 2g | Sugar: 28g | Vitamin A: 676IU | Calcium: 48mg | Iron: 1mg

More yummy desserts you should make:

Easy Sourdough Cornbread

Pie Crust Made with Pecans & Cinnamon? Yes, Please!

Rhubarb Crumble ~ A Tangy, Sweet Surprise

Rich & Creamy Made from Scratch “Healthy” Chocolate Pudding