Chocolate Chip Pound Cake

Oh… my… gosh!  Pound cake plus chocolate plus more chocolate!  Does it get any better than this, folks?  This idea is not a new revelation, but it’s one that is sure worth having over and over again.  Bake it for a BBQ, or when the new school year starts, or for winter holiday gathering, or simply because you feel like having some good eats around the house.  You can’t go wrong with this decadent chocolate chip pound cake at any time of the year.

Chocolate Chip Pound CakeIngredients for Ganache:
  • 1 cup heavy cream
  • 8 ounces of semi-sweet chocolate chips
  • 1/8 teaspoon salt
Ingredients For Pound Cake:
  • 2 cups all-purpose flour Measure your flour correctly!
  • 1 teaspoon baking powder
  • 1/2 pound butter (equivalent to 2 sticks)
  • 1 and 1/2 cups white sugar
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature semi-sweet chocolate chips (plus additional for sprinkling on top of the ganache)
Directions for Ganache:
  1. In a saucepan, over Medium heat, bring the heavy cream to a boil.
  2. In a medium bowl, add the chocolate chips and salt. (Make sure the bowl is big enough to put all the cream in with room to stir.)
  3. Pour the boiled heavy cream over the chocolate chips and salt and let it sit for 10 minutes.
  4. Once the 10 minutes have passed, stir the mixture with a whisk until it’s smooth and shiny.
  5. Let it sit some more until it’s thickened. (The length of time will vary depending on how cool your room is. The goal here is to get the ganache to a frosting-like consistency so that you can spread it on top of the pound cake without it dripping down the sides.)
  6. Finally whisk it some more to whip it up a little prior to spreading on top of the pound cake.
Directions For Pound Cake:
  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 x 5 inch loaf pan and set it aside.
  3. In a medium bowl, whisk together the flour and baking powder.  Set the dry ingredients aside.
  4. In a large bowl, cream together the butter and sugar.
  5. Mix in the eggs.
  6. Mix in half of the dry ingredients.
  7. Mix in the milk and vanilla extract.
  8. Mix in the remaining half of the dry ingredients.
  9. Gently fold in the miniature chocolate chips.
  10. Pour the batter into the greased loaf pan and bake it for 55 to 60 minutes, or until a tester inserted in the center comes out clean.
  11. Once the cake has cooled completely, remove it from the pan.  Spread the ganache on top of it and sprinkle with a few miniature chocolate chips.
You can find complete recipes of this Chocolate Chip Pound Cake in tinaschic.com
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