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,it never fails in amazing taste. Now you can add this variation to your chocolate cake recipe collection ( You do have one don’t you? Of course you do…everybody does, don’t they? Or am I the only one who saves every chocolate cake recipe on earth to my horribly disorganised recipe file?
Well however disorganised my recipe file is, this recipe is always right at the very top of the food stained recipe stack. That is because it is my absolute favorite, 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 9×5 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 )?
Enjoy ♥
- 1 cup / 250ml freshly brewed or instant coffee no milk or sugar added SEE NOTE 1
- 16 tablespoons / 1 cup / 225g butter
- 1 cup / 118g cocoa powder
- 2 cups / 400g white granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda / bicarbonate of soda
- 3/4 teaspoon salt
- 2 cups all purpose / cake flour
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup plain unflavoured yoghurt
- ½ cup / 125ml heavy / whipping cream
- ⅔ cup / 4 oz / 100g dark chocolate SEE NOTE 2
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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.
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In another bowl, combine the flour, baking powder, salt, sugar and bicarbonate of soda / baking soda.
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Once the chocolate mixture has cooled, mix it into the flour combination and mix it well.
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Whisk the eggs, vanilla extract and plain unflavoured yoghurt in a separate bowl and pour into the flour and chocolate mixture, combine with a whisk or hand held beater and mix well.
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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.
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Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely before frosting with the ganache.
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Make the ganache while the cake cools.
-
Heat the heavy / whipping cream in a pan. Add 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
- 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. 2.
- Add more chocolate if you prefer a thicker consistency.
Ooooh no wonder this recipe is always at the top of your list!! Chocolate perfection. Looks decadent and moist….but that ganache topping just sets this pound cake over the top (in the best way possible of course)!!
Ashika! This looks amazing! I’m trying to decide whether I can wait until the weekend to try this recipe, it looks so moist, dense and perfectly chocolatey! Thanks for the recipe, pinning!
Love fudgy chocolate cakes, and this one looks like it wouldn’t disappoint! I also like to add coffee to chocolate cakes to enhance the chocolate flavour! And you can’t go wrong with a chocolate ganache topping! Great recipe Ashika!
Can this get any more decadent? It is so chocolatey and so fudgy – a chocoholic dream!!!
This will be a popular one in our house. We are chocolate lovers here in Scandinavia, so this fits right in. Oh yes, we have an ” all things chocolate” recipe book containing printed, clipped and scribbled recipes collected trough the years. Now we have a new entry. Thanks for another great recipe.
I’m dyyyying over this! It looks so rich and chocolate-y and I need a slice (or three) right now!
I love a cake recipe that you can make with a whisk. This cake looks delicious and intensely chocolaty, Ashika! I can see why it is your favorite!
Beautiful chocolate one ! Thank you so much !
hi
lovely cake, how much tsp of instant coffee powder should be added to 250 ml of water?
Hi Priya, Thank you, I just add 1 teaspoon of coffee to 250ml water. Go ahead and make it stronger or weaker according to your taste. 🙂