How about we talk chocolate cake today? Not just any chocolate cake Chocolate Fudge Pound Cake though. Chocolate Fudge Pound Cake, a rich and extremely decadent cake. Covered with a dark chocolate ganache takes this cake to a whole new level of decadence.
Chocolate cake is such a classic recipe with so many variations and amazing taste. Now you can add this variation to your chocolate cake recipe collection too 🙂
This is my absolute favourite, for birthdays or any celebration or just a little weekday surprise for my boys, hubby included.
Chocolate fudge pound cake is a more of a dense type of cake, not airy like a chocolate sponge, but still moist and full of rich chocolate taste.
Freshly brewed coffee is used in this recipe to enhance the taste of the chocolate. This creates a deep rich flavour. The taste of the coffee is not prominent in the cake, but you can leave it out if you prefer. Water can be added in place of the coffee.
MAKING THE CHOCOLATE FUDGE POUND CAKE
Start by heating the butter, cocoa and coffee in a small pot. Heat until the butter is melted and whisk until smooth and free of lumps. Leave aside and allow to cool for about 10 minutes.
In another bowl, combine the flour, baking powder, salt, sugar and bicarbonate of soda / baking soda.
Once the chocolate mixture has cooled, mix it into the flour combination and mix it well.
Whisk the eggs, vanilla extract and plain unflavored yoghurt in a separate bowl and pour into the flour and chocolate mixture, combine with a whisk or hand held beater and mix well.
Pour this mixture into a greased and lined 9x5 inch/ 23X13 cm loaf pan and bake at 375°F / 180°C for 45 to 50 minutes until a skewer inserted comes out clean.
Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely before frosting with the ganache.
MAKING THE CHOCOLATE GANACHE
Make the ganache while the cake cools.
Heat ½ cup /125ml heavy / whipping cream in a pan. Add 100g dark chocolate chips or blocks and whisk until the chocolate is melted and incorporated. Remove from the heat.
As the ganache cools, it will thicken. Add more chocolate if you prefer a thicker consistency. The cake must be completely cooled before you pour over the ganache. Allow it to set before slicing and serving.
Chocolate decadence at its very best...and don't forget to pair it with a glass of milk, that is how it is served by chocolate cake connoisseurs ( also known as my boys...hubby included 🙂