This post may contain affiliate links. Click here for full disclosure.
Today we are continuing on in our chocolate theme.
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.
Pin for later
- 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.
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.
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.
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. 🙂
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.
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.
Finally, drizzle the glaze over the completely cooled chocolate poundcake. Now stand back and gaze at this marvelous thing!
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…