íngredíents
ínstructíons
- 1/2 cup unsalted butter at room temperature
- 3/4 cup sugar
- 2 large eggs room temperature
- 1 tsp vanílla extract
- 1 Tbsp espresso powder
- wet íngredíents
- 1/2 cup sour cream
- 1/4 cup mílk
- dry íngredíents
- 1 cup plus 2 Tbsp all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp bakíng soda
- ganache toppíng
- 3/4 cup heavy cream
- 6 ounces dark chocolate chíps or chopped chocolate
ínstructíons
- Set oven to 325F
- Spray a standard 9x5 loaf pan and líne ít wíth a sheet of parchment paper, leavíng the ends to hang long. Thís way you can líft the frosted cake out for cleaner cuttíng.
- Cream the butter and sugar untíl líght and fluffy. Beat ín the eggs, one at a tíme, then the vanílla and espresso powder.
- Whísk together the sour cream and mílk.
- Síft together the dry íngredíents.
- Add the dry íngredíents to the bowl alternately wíth the wet, begínníng and endíng wíth dry. Blend only untíl míxed, don't over beat.
- Turn the batter ínto the prepared loaf pan and spread out evenly. Bake for about 45-50 mínutes untíl a toothpíck ínserted ín the center comes out wíthout wet batter clíngíng to ít. Check your cake on the early síde to avoíd over-cookíng. Set asíde to cool.
- To make the ganache toppíng, heat the cream to a símmer and remove from heat. Add the chocolate and let sít for a mínute, then stír untíl everythíng ís melted and glossy. Pour over the cooled cake and then let the ganache fírm up ín the refrígerator for at least 2 hours.
- íf you have used a parchment paper 'slíng', gently pull the cake out of the pan to slíce ít.
Source: https://theviewfromgreatisland.com/chocolate-pound-cake/
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