Chocolate Chip Pound Cake

Frosted Chocolate Chip Pound Cake

I’ve been experimenting with pound cake recipes for the last couple of months. Once I got the basic recipe the way I wanted it, I started making different flavors. Since I love dark chocolate, this is one of my favorite versions. I added mini chips to the batter and then frosted the finished pound cake with a thick layer of dark chocolate ganache.

And I’m not gonna lie… I licked the ganache bowl when I was finished. DELISH!

A slice of homemade pound cake with a cup of coffee is one of my favorite treats on a rainy day.

Chocolate Chip Pound Cake

Frosted Chocolate Chip Pound Cake

Rating: 51

Frosted Chocolate Chip Pound Cake

Ingredients

    For the cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 3 eggs, room temperature
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract
  • ¾ cup mini semi-sweet chocolate chips
  • For the Ganache:
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 10-ounce package 60% dark chocolate chips

Instructions

    For the Cake:
  1. Preheat oven to 325 degrees.
  2. Spray a 9x5-inch loaf pan with baking spray.
  3. Whisk together the flour, baking powder and salt. Set aside.
  4. In a large mixing bowl, or in the bowl of a standing mixer, beat together the butter and sugar until combined.
  5. Beat for three minutes.
  6. Add the eggs, one at a time, beating after each addition just until combined.
  7. Add vanilla and beat until combined.
  8. Add one third of the flour mixture and beat until just incorporated.
  9. Add half of the cream and beat until just incorporated.
  10. Add another third of the flour mixture and beat until just incorporated.
  11. Repeat with remaining cream and then remaining flour.
  12. Beat until well combined.
  13. Add the chocolate chips and beat just until evenly distributed.
  14. Spread the batter into the prepared pan.
  15. Bake for 60 – 75 minutes or until a toothpick inserted into the center comes out clean.
  16. Place on a cooling rack for 15 minutes and then remove from the pan.
  17. Continue to cool on the cooling rack until completely cool.
  18. For the Ganache Frosting:
  19. Heat the cream and butter just to the boiling point.
  20. Add the chocolate chips, making sure they are completely submerged in the hot cream.
  21. Let sit for five minutes.
  22. Whisk until completely smooth.
  23. Let sit until the mixture is room temperature.
  24. Spoon over cooled cake, letting it fall over the sides.
http://www.leanncooks.org/cakes-cupcakes-and-cheesecake/frosted-chocolate-chip-pound-cake/

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