Friday, July 27, 2012

Golden Pound Cake with a Chocolate Ganche


Ingredients:

Cake:

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups sugar
1 1/4 cups butter or margarine, softened
1 teaspoon almond extract
5 eggs
1cup evaporated milk

Ganache:

8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

Directions:

For Cake:

Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.

Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.

For Ganache:

Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Recipe shared from: http://www.bettycrocker.com/recipes/golden-pound-cake/196fe4f2-be5a-43b7-9c69-fe8a677886f0