It’s always good to have a “go to” item that you can prepare with ease for a gift. Whether it’s welcoming new neighbors, giving a gift over the holidays, hostess gifts or whatever, it’s nice to be able to use what you already have on hand and create something delicious and meaningful that will be appreciated.
Chocolate Pound Cake with Chocolate Ganache
(Adapted from OMG Chocolate Desserts)
This cake is baked in a loaf pan which makes it perfect for a gift. Just prepare the cake, then wrap it in foil and tie a ribbon or raffia around it, and it is stunning and so easy! And more importantly it is amazingly delicious! I mean – who doesn’t love chocolate???
1 cup flour
1 tsp salt
¾ cup cocoa
2 oz (1/4 cup) semi sweet chocolate morsels
⅓ cup boiling water
1 cup butter (softened)
1¼ cup sugar
3 oz semi sweet chocolate morsels (~1/2 cup)
½ cup heavy whipping cream
Preheat the oven at 325 degrees F. Grease a 9×5 inch loaf pan, and line it with parchment paper. In a bowl mix together flour and salt.
Place the chocolate in the heatproof bowl, and pour boiling water over to melt the chocolate, then stir in the cocoa and set aside to cool for a few minutes.
Mix the butter and sugar until it’s fluffy, then add in the chocolate and cocoa mixture. Mix well. Add eggs one at a time mixing well after each addition.
Gradually add in the mixture of flour and salt, stir it well.
Spread the batter in the prepared pan, and tap gently the pan a few times to eliminate air bubbles.
Bake for 6o-70 minutes, or until a toothpick inserted in the center of the cake comes out clean (don’t overcook – you’ll end up with a dry pound cake!).
Let it cool a few minutes in the pan, then take it out of the pan and allow to cool completely.
Make the chocolate ganache while the cake is cooling. Melt the chocolate in a microwavable bowl – set the microwave for 30 second intervals and stir each time. Should be melted after 3 rounds.
Then whisk in the heavy whipping cream until become silky. Allow to cool and thicken (this step takes awhile – I didn’t spread my ganache on for an hour!).
Once it’s thick enough to deal with, spread it over the cooled cake.
Allow the ganache to harden before wrapping in foil, parchment paper or wax paper and giving to your friends or family.
*All photos are taken by me unless otherwise noted.