Chocolate Pound Cake
- Level:
-
Medium
- 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.
- Shelf life:
- 7 Days
- Conservation:
- Room temperature
Chocolate Pound Cake
Used products: Chocolate Pound Cake
-
6.7 ozDOP Isigny Butter
-
10.6 ozsugar
-
5.3 ozcake flour
-
5.6 ozeggs
-
4.1 ozButtermilk
-
0.1 ozsalt
-
15.4 grbaking powder
-
0.2 ozNielsen Massey Vanilla Bean Paste
-
1.2 ozBrewed Coffee
-
1.6 ozNAO-GR-A098201
Preparation: Chocolate Pound Cake
- Cream the butter and sugar
- Sift the dry ingredients
- Add the melted Grand Caraque
- Alternate the sifted dry ingredients with the liquids
- Add the eggs one at a time
- Fold in the coconut crunch
- Fill 2 loaves
- Bake at 170°C for 35 minutes
- Cool on a wire rack
View tools
- Bowl (s)
- Paddle attachment*
- Stand Mixer
- Tamis
- Rubber Spatula
- Wire Rack
- Loaf Pan
Chocolate Caramel Ganache
Used products: Chocolate Caramel Ganache
-
1.3 lbcream
-
0.1 ozsalt
-
1.3 ozglucose
-
11.1 ozsugar
-
5.3 ozDOP Isigny Butter
Preparation: Chocolate Caramel Ganache
- Caramelize the sugar and glucose
- Bring the cream and salt to a simmer
- Deglaze the caramel with the hot cream
- Bring back to a slight boil
- Pour over the chocolates
- Hand Blend and cool to 40°C
- Hand Blend the butter
- Set aside
View tools
- Saucepan
- Immersion blender
- Infrared Thermometer
- Bowl (s)
- Rubber Spatula
Chocolate Hazelnut Glaze
Used products: Chocolate Hazelnut Glaze
-
2.6 ozGrapeseed oil
Preparation: Chocolate Hazelnut Glaze
- Melt the pate a glacer to 40°C
- Add the oil and hazelnut paste
View tools
- Infrared Thermometer
- Bowl (s)
- Rubber Spatula
Chocolate Rocks
Used products: Chocolate Rocks
Preparation: Chocolate Rocks
- Mix the tempered guayaquil with the melted cocoa butter
- Fill a syphon and charge with gas
- Empty the syphon into a small hotel pan
- 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
- Once cooled, pipe the ganache on top of the cakes using a flat tip
- With an acetate strip, smooth out the ganache
- Glaze the cakes with the Chocolate Hazelnut Glaze
- Sprinkle with coconut crunch
- Decorate with the chocolate rocks
View tools
- Piping Bag
- Bowl (s)
- Acetate stripes
- Wire Rack
Comments