A traditional European pound cake used a pound of butter, sugar, eggs and flour each and hence weighed four pounds. Later on bakers toyed with flavours, changed up the measurements and played with various frostings.
The base recipe of a pound cake works as a great platform to develop your own special cake recipe, and it takes a few delicious trial and errors – which I am sure nobody around would terribly mind!
The highlight of this cake is the rich and decadent dark chocolate ganache, which completely lifts the pound cake to another level. The ganache is poured over the cake within its tin, and set in the fridge for a few hours.
My pictures don’t do justice to this cake, (I was busy licking the ganache off my fingers!) but I can assure you that it will be very easy to devour half this cake on your own, with a cup of strong coffee!
By the way, if you don’t want the thick ganache (although I can’t imagine why), you can dust over some icing sugar or drizzle a simple vanilla or chocolate glaze.
NOTE:
Do not overbeat the batter. Make sure to grease and line your tin and leave the liner hanging on the edges for easy handling.
Cake tin: medium loaf tin
