Chocolate Pound Cake

Chocolate Pound Cake
Easy
Makes: 2 Yield
Not your typical pound cake! This is a rich chocolate cake topped with mouth-watering chocolate ganache, coated in chocolate hazelnut glaze, and decorated with chocolate rocks.
Not your typical pound cake! This is a rich chocolate cake topped with mouth-watering chocolate ganache, coated in chocolate hazelnut glaze, and decorated with chocolate rocks.
Shelf life:
7 Days
Conservation:
Room temperature
Containing: 5 Components
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Demonstration video<span>Chocolate Pound Cake</span>
Demonstration videoChocolate Pound Cake

Chocolate Pound Cake

Ingredients

  • 6.7 oz
    DOP Isigny Butter
  • 10.6 oz
    sugar
  • 5.3 oz
    cake flour
  • 5.6 oz
    eggs
  • 4.1 oz
    Buttermilk
  • 1.2 oz
    DCP-22SP
  • 0.1 oz
    salt
  • 15.4 gr
    baking powder
  • 0.2 oz
    Nielsen Massey Vanilla Bean Paste
  • 1.2 oz
    Brewed Coffee
  • 1.8 oz
    NCL-4C501-BY
  • 1.6 oz
    NAO-GR-A098201

Preparation

  1. Cream the butter and sugar
  2. Sift the dry ingredients
  3. Add the melted Grand Caraque
  4. Alternate the sifted dry ingredients with the liquids
  5. Add the eggs one at a time
  6. Fold in the coconut crunch
  7. Fill 2 loaves
  8. Bake at 170°C for 35 minutes
  9. Cool on a wire rack

View tools

  • Bowl (s)
  • Paddle attachment
  • Stand Mixer
  • Tamis
  • Rubber Spatula
  • Wire Rack
  • Loaf Pan

Chocolate Caramel Ganache

Ingredients

  • 5.3 oz
    NCL-4C501-BY
  • 2.6 oz
    CHD-P64EBPU
  • 7.9 oz
    CHM-Q41ALUN
  • 1.3 lb
    cream
  • 0.1 oz
    salt
  • 1.3 oz
    glucose
  • 11.1 oz
    sugar
  • 5.3 oz
    DOP Isigny Butter

Preparation

  1. Caramelize the sugar and glucose
  2. Bring the cream and salt to a simmer
  3. Deglaze the caramel with the hot cream
  4. Bring back to a slight boil
  5. Pour over the chocolates
  6. Hand Blend and cool to 40°C
  7. Hand Blend the butter
  8. Set aside

View tools

  • Saucepan
  • Immersion blender
  • Infrared Thermometer
  • Bowl (s)
  • Rubber Spatula

Chocolate Hazelnut Glaze

Ingredients

  • 1.1 lb
    M-9VSBR
  • 7.1 oz
    NPN-HA1BY
  • 2.6 oz
    Grapeseed oil

Preparation

  1. Melt the pate a glacer to 40°C
  2. Add the oil and hazelnut paste

View tools

  • Infrared Thermometer
  • Bowl (s)
  • Rubber Spatula

Chocolate Rocks

Ingredients

  • 1.5 lb
    CHD-P64EBPU
  • 3.0 oz
    NCB-HDO3

Preparation

  1. Mix the tempered guayaquil with the melted cocoa butter
  2. Fill a syphon and charge with gas
  3. Empty the syphon into a small hotel pan
  4. Using a vacuum sealer, flush the air out and let crystalize

View tools

  • Infrared Thermometer
  • Bowl (s)
  • Rubber Spatula
  • Vacuum Chamber
  • ISI Canister
  • CO2 Charges
  • Hotel Pan

Assembly

  1. Once cooled, pipe the ganache on top of the cakes using a flat tip
  2. With an acetate strip, smooth out the ganache
  3. Glaze the cakes with the Chocolate Hazelnut Glaze
  4. Sprinkle with coconut crunch
  5. Decorate with the chocolate rocks

View tools

  • Piping Bag
  • Bowl (s)
  • Acetate stripes
  • Wire Rack

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