Chocolate Silk Pound Cake with Chocolate Ganache

Have you ever been in the mood for a seriously over the top chocolate dessert?  I mean, one where you can get all of your chocolate cravings for a month satisfied in one bite?  Well, if so, this is the cake for you!!  I took a plain chocolate pound cake and amped it up with extra chocolate goodness on so many levels!! It’s a beautiful looking cake after you drizzle the chocolate ganache all over the top…just perfect for showing off your baking skills to company so they can ooh and ahh over this rich dessert!! Add a scoop of coffee or vanilla ice cream  and some extra chocolate drizzle, and all of your troubles might magically disappear 🙂  Yes, it’s just that good!!!

Allow your cold ingredients to come to room temperature before baking. Melt the chocolate chips in a microwave safe bowl.The batter will look like this.Butter and dust your bundt or tube pan with cocoa.
Pour the batter into your prepared pan and place on a baking sheet.
Make your glaze when the cake has cooled completely so you can pour it while it is runny enough.Cool it in the pan for about 30 minutes before turning it out onto a cake plate.
Glaze the cake on the plate you will be serving it on so you have lots of yummy glaze left over 🙂

Chocolate Silk Pound Cake with Chocolate Ganache

Makes: One bundt or tube pan cake Prep time: 30 minutes Bake time: 40 to 55 minutes depending on your oven



1 and 1/2 cups semi sweet chocolate chips

1/2 cup unsalted butter at room temperature

12 ounces packed brown sugar

3 large eggs

2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup full fat sour cream

1 cup hot water or hot coffee

1 and 1/2 teaspoons vanilla extract

1 and 1/2 teaspoons chocolate extract, ( I use Ballard Extracts)

Note: If you don’t have chocolate extract, you can use 1 tablespoon of vanilla


1 and 1/2 cups semi sweet chocolate chips

6 tablespoons unsalted butter

6 tablespoons corn syrup

1 tablespoon water

1/2 teaspoon vanilla extract


Preheat your oven to 350 degrees.  Butter and dust with cocoa a 10 inch tube pan or bundt pan.

In a microwave safe bowl, melt 1 and 1/2 cups chocolate chips for 30 seconds and stir.  Melt for another 30 seconds until the chocolate is melted completely.  Set aside to cool.

In your mixer bowl, beat butter and sugar until light and fluffy.  Add eggs, one at a time, scraping down the bowl as you go.  Add vanilla, baking soda and salt.  Mix until combined.  Add in the cooled, melted chocolate chips.

Mix in the sour cream and flour alternately, until combined.  Pour in the hot water slowly and mix until the lumps are gone.

Pour into your prepared pan. Place on another baking sheet so the bottom doesn’t get too brown.

Bake for 30 minutes and rotate the pan.  Bake for another 10 to 15 minutes and check for doneness.  You want to be careful not to over bake this cake.  Use a toothpick or skewer to test the center’s doneness.

Cool the cake in the pan on top of a wire rack for about 30 minutes.  Turn it out onto a cake plate when it is completely cool.  You can place it in the fridge at this point if you want to make sure it is completely cool before glazing it with the ganache.

Make the glaze

In a microwave safe bowl, combine all glaze ingredients and microwave for one minute.  Stir until everything is combined.  You may need a few more seconds for the chocolate to melt completely. Just be careful not to microwave it too long or the chocolate will burn. You will need to pour the glaze when it is still warm enough to drizzle.  Pour over the cooled cake.  If you like, you can put the cake in the fridge, and take it out about an hour before serving.

Serve with a scoop of  ice cream and more of the chocolate ganache, if you like 🙂

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