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!
Servings: 16 slices
- 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
- 3 Tbso raw chocolate powder
- 2 Tbsp filtered water
- 2 Tbsp raw honey
- 6 Tbsp butter cut into pieces
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.
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.
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