Chocolate Pound Cake with Ganache Icing
1 1/2 cup butter
3 cups granulated sugar
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons cocoa
1 cup milk
6oz. mini chocolate chips (optional)
Beat butter and sugar together, cream well. Add eggs, one at a time, beating well after each one is added. Beat in vanilla.
Combine dry ingredients in a separate bowl, then add the dry alternately with the milk to the creamed mixture.
Pour the batter into a greased 10-inch tube pan, leveling it in the pan somewhat as batter will be rather thick. Bake at 325° for 80 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger. Let cake cool completely before adding ganache.
1 cup heavy cream
12 oz. semi-sweet chocolate chips
Pour chips into a medium mixing bowl. Then, pour heavy cream into a small saucepan, and heat on low to medium heat until milk JUST begins to boil. Remove from heat and pour over chocolate chips. Mix with spoon or whisk until all chips are melted and mixture is smooth. Cool icing until it’s a thick texture, but not too thick, because you’ll want to drizzle it over the cake. Then, take a spoon and start drizzling!
We recommend keeping the cake in the refrigerator, especially during warm months.