½cup(113 g) cream cheese, room temperature and cut into 1-inch pieces
⅓cupgood quality dark chocolate, finely chopped (chocolate chips work too)
⅔cup(64 g) unsweetened cocoa powder
1teaspoonespresso powder
½cup(120 ml) boiling water, room temperature
1teaspoonpure vanilla extract
1 ½cups(187 g) all purpose flour
½teaspoonbaking powder
½teaspoonsalt
¾cup(170 g) unsalted butter, room temperature
1 ½cups(300 g) granulated sugar
2large eggs, room temperature
1large egg yolk, room temperature
Chocolate Ganache
⅓cup(80 ml) heavy cream
½cup(85 g) good quality dark chocolate, finely chopped (chocolate chips work too)
Instructions
Chocolate Pound Cake
Preheat oven to 325° F. Line a 9x5 loaf pan with parchment paper and set aside.
In the top of a double boiler (or in a makeshift double boiler), add cream cheese and chopped chocolate. Cook without stirring over simmering water until melted. Remove from the heat and use a rubber spatula to stir the melted chocolate and cream cheese. Mix in cocoa powder, espresso powder and boiling water until smooth, then whisk in the vanilla. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium speed until creamy, about 5 minutes. Add eggs and egg yolk one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as necessary.
With the mixer on low, add one third of the flour mixture and mix just until combined. Add half of the chocolate mixture and mix just until combined. Repeat and then end with remaining flour mixture. Use a rubber spatula to give a couple stirs to make sure there are no flour pockets in the batter.
Transfer batter to prepared pan and spread evenly. Tap the pan on the counter a few times to remove any air bubbles. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out with a few crumbs. Cool in the pan on a wire rack for 10 minutes, before removing it from the pan to cool completely. When ready to serve, prepare ganache.
Chocolate Ganache
Place chocolate chips in a glass bowl and set aside. In a small saucepan, heat heavy cream until simmering. Remove from heat and pour heavy cream over semisweet chocolate chips. Let the chocolate and heavy cream sit for 10 minutes, then stir until smooth. If the chocolate doesn’t melt all the way, heat in the microwave for 15 seconds on 50% power level.
Let the ganache cool slightly (about 10 minutes), then pour over pound cake. Slice and serve with fresh berries.
Notes
Store in an airtight container at room temperature for up to 3 days.Freeze: Let the cake cool completely. Wrap it in plastic wrap and store in an airtight container for up to 1 month. Defrost in the refrigerator before bringing to room temperature and adding ganache.