I’m pretty sure if you’ve been following my blog you’ve noticed that I kinda have a thing for rich dark chocolate desserts. Decadent, rich, chocolate desserts of any kind.
Well today I made these….
Just a little treat for my mom who is celebrating her birthday today. I could bake till the cows come home and that would still not be present enough for my mom, but a yummy Dark Chocolate Pound Cake with Chocolate Ganache drizzle and a Vanilla Peppermint Glaze sure is a start!
She is a great listener, cheer leader, doctor, counsellor…..
She is a ‘warm cookies just out of the oven’ kind of person.
She is a ‘take less so someone can have more’ kind of person.
She is a ‘buy 20 chocolate easter bunnies, even for the grown-ups, because they are still her children’, kind of person.
Well she sure gave me an appreciation of all things sweet in the kitchen. And all things sweet about being a good mom. And all things sweet about living a good life. Well done mom, sit back and relax.
Have a piece of cake.
Dark Chocolate Pound Cake
*adapted from Jacques Torres’ A Year In Chocolate
*double this recipe to use in a large bundt pan
- 5 large egg yolks, room temp
- 3 whole eggs, room temp
- 1 1/4 cups cake flour, sifted
- 1/4 cup cocoa
- 2 tsp baking powder
- 1 cup unsalted butter, room temp
- 3/4 cup + 2 tbsp sugar
- 1 tbsp honey
- 1/2 vanilla bean
Preheat the oven to 350°
Lightly grease 5 mini bundt pans
1. In a small bowl whisk together all of the eggs and yolks until combined. Set aside. In another bowl, sift together the flour, cocoa and baking powder. Set aside.
2. In the bowl of a stand mixer cream the butter, sugar and sugar until very pale and increased in volume (this can take up to 10 minutes!). Scrape the seeds from the vanilla bean and beat into mixture.
3. Reduce mixer speed to med-low and add 1/3 of the eggs then 1/3 of the flour mixture. Continue alternating the eggs and flour ending with the flour. Beat the batter until smooth.
4. Scrape the batter into prepared pans and bake for approx 20 minutes. Be sure to check regularly after 16 minutes so cakes aren’t dry. Invert cakes on wire rack and allow to cool completely.
- 1/2 cup quality Belgian bittersweet chocolate, chopped
- 1 tablespoon unsalted butter, softened
- 1/4 cup heavy cream
1. Combine the chocolate and butter in a medium bowl. Heat the cream through gently just until it starts to bubble and pour over the chocolate. Let the mixture sit for about 3 minutes. Stir slowly until the chocolate melts and the ganache becomes smooth and glossy. Drizzle over cooled cakes.
- 3/4 cups powdered sugar
1 1/2 tsp unsalted butter softened
few drops of peppermint oil
1/4 tsp vanilla
2 tsp milk
1. Mix all ingredients in a small bowl. Spoon on top of chocolate ganache.
*Garnish with crushed candy canes.