– 3 sticks (1 ½ cups) (339g) unsalted butter, softened – 3 cups (600g) sugar – 5 large eggs – 3 cups (342g) Cake Flour – ½ teaspoon (2g) baking powder – ½ cup (41g) unsweetened natural cocoa powder – ½ teaspoon (3g) salt – 1 ½ cup heavy cream or whipping cream (348g) – 2 teaspoons (8g) vanilla extract – 4 oz Semi-Sweet or Dark Chocolate – 3 oz Heavy Cream or Whipping Cream
Start with a 325-degree oven. In a separate basin, combine flour, baking powder, salt, and cocoa powder. Grease and flour a large tube pan (10 inches was used). Mix and set aside.
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Mix butter in mixer bowl until smooth. Over 3–5 minutes, gradually add sugar and beat until frothy and lightened in colour.After adding each egg, mix until the yolk is no longer yellow.
2
Mix 2 tablespoons vanilla into whipping cream. Mix the flour and whipping cream alternately on low speed. Use flour mixture first and last. Three dry ingredients and two whipped cream are added.
3
Bake until a long wooden stick or toothpick comes out clean or with a few crumbs at 325 degrees for 1 hour and 10 minutes. Check at 1 hour and adjust baking time since ovens bake differently.
4
For 10 minutes, let the pound cake cool in the pan before taking it out.In a bowl that can go in the microwave, mix the 4 oz. of semisweet or dark chocolate with the 3 oz. of heavy cream.
5
Heat the chocolate in the microwave in short bursts (30 seconds or less at a time), stirring every now and then, until it's almost completely melted.
6
After a minute or two, give it a little stir to melt any chocolate bits that are still there. Let the ganache cool to the consistency you want for dripping.
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