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–+ servings
Chocolate Pound Cake with Chocolate Ganache on cake plate

Chocolate Poundcake with Chocolate Ganache

This chocolate poundcake is a lovely twist on an old favorite. Give it a glaze to take it over the top!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 395 kcal

Ingredients
  

Cake

  • 6 Tbsp raw chocolate powder
  • 1 1/4 cup butter
  • 2 cups dehydrated sugar cane juice
  • 4 large eggs
  • 1 tsp homemade vanilla extract
  • 3 cups unbleached flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup homemade buttermilk

Glaze

  • 3 Tbso raw chocolate powder
  • 2 Tbsp filtered water
  • 2 Tbsp raw honey
  • 6 Tbsp butter cut into pieces

Instructions
 

Cake

  • Cream butter and sugar.
  • Add vanilla. Add eggs one at a time, beating after each one. Beat 2 1/2 minutes on high.
  • Sift dry ingredients and add to butter/sugar/egg mixture alternating with buttermilk, starting and ending with dry ingredients. Beat 3 1/2 minutes.
  • Pour in buttered and floured Bundt pan. Smooth top. Bake at 350 degrees for 1 hour and 10 minutes.
  • Turn out of pan onto a cooling rack. When cool transfer to a serving plate.

Glaze (optional)

  • Melt butter, honey, and water in a small saucepan just until butter is mostly melted.
  • Add raw chocolate powder and whisk until smooth. It should be thin enough to pour. If not, add water a teaspoon at a time until it is.
  • Pour over the cake. Let cool til set.

Nutrition

Calories: 395kcalCarbohydrates: 48gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 104mgSodium: 322mgPotassium: 138mgFiber: 2gSugar: 28gVitamin A: 676IUCalcium: 48mgIron: 1mg
Keyword chocolate pound cake
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