Rich, soft, chocolate pound cake with a semi-sweet chocolate ganache and fluffy funfetti whipped cream. I saw a chocolate pound cake recipe HERE and it looked delicious, so I decided to try it along with the chocolate sauce. I also love funfetti things, and whipped cream is the perfect tool to balance out rich chocolate. The whipped cream is not in the picture below but is in the one at the bottom.
Ingredients: Chocolate Pound Cake
1 and 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons boiling water
2 sticks unsalted butter, room temperature
1 and 1/3 cups granulated sugar
1 and 1/2 teaspoons vanilla extract
4 large eggs, room temperature
1/3 cup heavy cream
3 tablespoons light corn syrup (so it doesn’t get stiff)
4 ounces semi-sweet chocolate, chopped
Funfetti Whipped Cream
1 and 1/2 cup heavy cream
1 teaspoon vanilla
1 tablespoon granulated sugar
1/2 cup colorful sprinkles
Recipe: Chocolate Pound Cake
Heat the oven to 350F. Grease an 8×5 or 9×9 loaf pan cover the bottom with a small piece of parchment paper.
Place the flour, salt, baking powder, and baking soda in a boil and whisk to combine and aerate it (create air, basically) and set aside. Place the cocoa powder in a heat proof bowl. While whisking constantly (you might want to enlist someone else’s help) pour the boiling water into a 1/2 cup and 2 tablespoons and into the cocoa. Whisk until smooth and combined; set aside.
Place the butter and sugar in a medium bowl and mix until fluffy and lighter in color (about 5 minutes.) Occasionally scrape down the sides of the bowl.
Add the vanilla and cocoa mixture and beat on medium speed until combined (about 1 minute.) Add eggs 1 at a time, beating well after each addition. Again, scrape down the sides of the bowl.
Mix on slow speed and slowly add the flour mixture. Mix until the flour is just combined. Stir any remaining flour streaks by hand, make sure to scrape the bottom of the bowl.
Pour batter into the prepared pan and make sure it’s an even layer. Bake for 50-60 minutes or until a toothpick comes out clean. Set out a wire rack. Cool for 15 minutes then remove the cake from pan and let cool for 15 minutes on the wire rack. (Turn the pan upside down. When the cake comes out, pick up the pan. Now, roll the cake over gently until it’s sitting up straight. Let cool for 45 more minutes.
Put chopped chocolate in medium bowl. On the stove, in a medium saucepan, heat heavy cream and light corn syrup until simmering. Then pour over chocolate and mix until smooth and combined. Pour (spoon) over cake.
Funfetti Whipped Cream
Chill bowl and paddle or blades (of whatever mixer you have) in the freezer for 10-15 minutes.
Whip cream, vanilla, and sugar. Gradually add the sprinkles and continue whipping until reasonably stiff.
Serve with the cake.