Chocolate Pound Cake with White Chocolate Ganache

We celebrated our 8th anniversary on 18th of May and this, by far, was one of the best, although nothing really went the way I planned. I wanted to bake a hidden hearts cake, which I left half way through because the heat (46-47 degree Celsius) made it almost impossible for me to stand inside the kitchen and bake. I, although baked the hearts and that we happily ate one by one the following days. I wanted to make a great nachos spread for dinner (that happens to be both our favourite), but then he threw a surprise dinner at The Grand. I hate surprises and my dear friends loaded me with gifts galore on the special day. So, what if things didn't go as planned, this is one of the anniversaries I will remember forever.

Perhaps the only thing that went as planned was a small get together I arranged for my Zumba mates – I made Mango White Chocolate Cheesecake with homemade cream cheese, and coupled with the beautiful company, the cake turned out to be an absolute delight. Recipe will soon follow!

Talking about gifts, I was surprised to see the efforts put in to pick such thoughtful ones – my husband gifted me Garmin Vivosmart HR (which I wear regularly to my Zumba class), my colleagues gifted me a stunning bonsai and a beautiful bottle lamp customized with our photo (I have been working with most of them for 5 years at least and they know exactly what I like), a gorgeous blue and green cloth bag from a dear friend (she was very particular I received the gift very same day) and a fancy loaf pan from another dear one (she insisted I had to bake something and give her too). I am so very blessed to have this bunch in my life! Love you all!

That’s not all; I pampered myself with a new phone - Xiaomi Redmi Note 3!

Now, coming back to this recipe – It’s been a while since I wanted to bake a Classic Pound Cake (had I made my anniversary cake this would have been the base) and now that I want to put the newly gifted loaf pan to use there’s no better cake I could think of baking. I also had some white chocolate bars lying around in the fridge and that gave the idea for the ganache. Hence the Chocolate Pound Cake with White Chocolate Ganache!

YOU NEED:

For the Chocolate Pound Cake:

All-purpose flour, 1 cup

Unsweetened cocoa powder, ¾ cup

Dark chocolate, finely chopped, about 60 gms

Boiling water, 1/3 cup

Salted butter, 227 gms, at room temperature (if using unsalted, add 1 tsp of salt)

Granulated sugar, 1 cup (if you want it sweeter, add another 1/4 cup or so)

Vanilla extract, 2 tsp

Eggs, 2, at room temperature

For the White Chocolate Ganache:

White chocolate bar (cut into pieces) / chips, about 120 grams

Heavy cream, ½ cup

Vanilla extract, 1 tsp

HOW TO:

Preheat oven to 160 degree Celsius.

Line an 8 ½ by 4 ½ inch loaf pan with aluminium foil and grease it lightly. Keep aside.

If using unsalted butter, sift together the flour and salt, keep aside.

In a mixing bowl, pour the boiling water over cocoa powder and chocolate pieces. Using a spatula stir until the chocolate is melted and there are no streaks of cocoa powder.

In another larger bowl, using an electric mixer at medium high speed beat together butter, sugar, chocolate mix and vanilla until soft and lightly fluffy. To this add the eggs one by one, beating after every addition to incorporate well.

Now, reduce the speed to low and add the flour in 2-3 batches, mixing after every addition.  

Transfer the batter into the prepared pan and bake for 1 hour or until the toothpick inserted comes out clean.

Transfer to a wire rack and let it cool completely.

Making white chocolate ganache:

This can be done while the cake is baking. 

Boil the cream in a sauce pan until bubbles appear around the sides. Pour the hot cream over the white chocolate pieces and stir until chocolate is melted and the mixture attains a silky texture. Add vanilla and mix well. Refrigerate this for about 30-45 minutes.

Assembling:

Once the cake is completely cooled, pour the ganache over. Refrigerate to set, slice and serve!