Real Recipes From Real Home Cooks ®

pound cake with cafe mocha ganache

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

A yummy dessert from Holiday Baking

(1 rating)

Ingredients For pound cake with cafe mocha ganache

  • 1 cup milk
  • 1 vanilla bean, halved, seeds scraped out and reserved
  • 1 tbsp vanilla extract
  • 1 tbsp lemon extract
  • 1½ cups flour
  • 1½ cups sifted cake flour
  • 1 tbsp baking powder
  • 1 tbsp salt
  • 2 sticks unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 cups sugar
  • 6 eggs, room temperature
  • 4 oz milk chocolate, finely chopped
  • ¼ cup heavy cream
  • 1 tbsp light corn syrup
  • 1 tbsp unsalted butter
  • 1 tbsp instant espresso powder
  • 1 tbsp hot water
  • ½ tbsp instant espresso powder
  • 1 cup sifted powdered sugar
  • 1 tbsp heavy cream
  • 1 tbsp light corn syrup

How To Make pound cake with cafe mocha ganache

  • 1
    Preheat oven to 325. Thoroughly grease the inside of a 10 inch fluted tube pan with butter and coat with flour. Warm milk and vanilla bean with seeds in a small pan over medium heat for 5 minutes. Remove milk mixture from heat; Cool to room temperature. Add vanilla extract and lemon extract to milk mixture. Discard vanilla bean. Whisk together flour, cake flour, baking powder and salt in a bowl. Set dry ingredients aside. Cream the 2 sticks butter and cream cheese in bowl of stand mixer until light and fluffy. Add sugar; cream mixture until sugar dissolves. Add eggs, one at a time, blending well after each addition. Alternately beat flour mixture and milk mixture into butter mixture in three batches, thoroughly blending after each addition. Pour batter into the prepared pan; smooth the top. Bake cake until top is golden and a toothpick inserted in center comes out clean., about 1 hour. Remove cake from oven; cool in pan on a cooling rack for 30 minutes before turning out. Heat chocolate, the 1/4 cup cream, 1 T. corn syrup, the 1 T. butter, and the 1 t. espresso powder for the ganache in a small pan over low heat, stirring until chocolate melts. Pour Ganache over cooled cake. Stir together the 1 T. hot water and the 1/2 t. espresso powder for the glaze. Whisk together powdered sugar, the 1 T. cream, 1 T. corn syrup and the espresso mixture in a bowl. Once Ganache has set, drizzle espresso glaze over cake in a decorative design. Makes 12 servings.

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