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Black Cocoa Pound Cake

Pound Cake made with black cocoa and enrobed in dark chocolate ganache. The moistest, melt in your mouth, chocolate pound cake you will ever try!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • POUND CAKE
  • 3/4 cups butter room temperature
  • 1 1/2 cups sugar
  • 3 large eggs room temperature
  • 1 1/4 cup all purpose flour
  • 2 Tbsp black cocoa powder
  • 2 Tbsp traditional cocoa powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk room temperature
  • 2 tsp vanilla extract
  • GANACHE
  • 1 cup dark chocolate I like Guittard brand if you can get it
  • 3/4 cup heavy cream

Instructions
 

  • Preheat oven to 350º F.
  • Grease and flour your loaf pan. Then lay a piece of parchment in the the pan that will cover the bottom, come up over the long sides by an inch.
  • Place flour, cocoa, salt and baking soda in a bowl. Whisk to combine, set aside.
  • In bowl of a mixer, fitted with a paddle attachment, cream the butter until light and fluffy.
  • Add in the sugar and cream with the butter until completely combined, about 4 minutes.
  • Add your vanilla to the milk.
  • With mixer on low speed alternate between adding the flour mixture and milk mixture. Be sure to end with the flour. Mix until combined, scraping down the sides of the bowl as needed. Do not over mix.
  • Pour into prepared pan, about a 1/2 inch from the top of the pan.
  • Bake 50-55 minutes or until the top bounces back when gently pushed on.
  • Let cake cool.
  • Notes: 1. I used an aluminum loaf pan (the disposable kind), it measures close to 9x5 inches.
    2. If using a non stick pan reduce temperature by 25º degrees. (also adjust your baking time, it may take a bit longer with a lower temperature).
    3. If you do not have black cocoa standard cocoa will work nicely. The cake just won't be as dark and the cocoa flavor will be a little lighter. 
  • GANACHE:
  • Place chocolate in a small mixing bowl.
  • Bring heavy to cream to just about a boil but not boiling.
  • Pour heavy cream over chocolate and let sit for 2 minutes.
  • Start stirring the heavy cream and chocolate in small circular motions in the center. Chocolate will continue melting and combine with the cream.
  • As you see the ganache start to come together you can stir in larger circles until ganache comes together fully. It should be smooth and glossy.
  • Ganache will need to be cooled slightly but will need to be warm for spreading on top of the pound cake. If your ganache gets too stiff warm it back up gently, in the microwave at 10 second intervals until shiny, glossy and easily spreadable.
  • ASSEMBLY:
  • When cake is cooled, pull it from the loaf pan by gently pulling up on the hanging parchment paper. Note: you may need to run a knife around the shorter ends (not covered by parchment)of the cake if they stick a little.
  • Spread on warm ganache, covering the top of the cake. Be generous. Use a small spatula to move and spread the ganache around.
Keyword chocolate, chocolate cake, easy, from scratch, ganache, homemade, pound cake, quick bread
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