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This is the *most* decadent, moist chocolate cake you'll ever make. I promise! I've got the secret to keeping it moist, so let's get in the kitchen and cook!
How to make your own vanilla from scratch: • Homemade Vanilla Extra...
00:20 Let’s get into it! Cream the butter first.
00:50 How to add the eggs
2:40 The SECRET to a moist cake
4:15 Adding cake mix to the pan
5:11 Making the GANACHE!!!
Recipe!
Chocolate Pound Cake
Ingredients:
1 ½ cups butter (3 sticks)
2 ½ cups sugar
5 eggs
¾ cup unsweetened cocoa powder
2 ½ cups cake flour
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk
¼ coffee (or espresso)
1 tsp vanilla extract
Directions:
Preheat oven to 350 degrees F.
Spray a cake pan well with baking spray. In a large bowl, combine butter and sugars. Cream with an electric mixer until smooth and creamy.
Add eggs one at a time, ensuring that each egg is fully incorporated before adding the next.
Add cocoa powder and combine.
Combine the buttermilk, coffee and vanilla in a bowl.
Add cake flour and buttermilk mixture, alternating, 1∕3 at a time.
Beat until just combined. Pour batter into prepared pan.
Bake in oven for approximately 55 - 65 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cake rest for 10 minutes before removing from the pan.
Allow the cake to cool before pouring on the chocolate ganache.
Ganache Ingredients:
2 cups dark chocolate chips
1 cup hot heavy cream
1 tsp vanilla extract
2 tsp salt
Directions:
Heat the heavy cream to just before it starts to boil.
Pour the hot cream over the chocolate chips and let the chips begin to melt.
Whisk the chocolate and cream together until smooth.
Add salt and vanilla, continue whisking until desired consistency is achieved.
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