Description
This decadent Three Layer Pound Cake features classic moist vanilla and rich chocolate layers, topped with a luscious chocolate ganache. Perfect for special occasions, this cake combines buttery pound cake textures with the perfect balance of cocoa and vanilla flavors for a show-stopping dessert.
Ingredients
Scale
For the Cake:
- 3 sticks unsalted butter, softened (12 tablespoons or 170g)
- 3 cups granulated sugar (600g)
- 5 large eggs, room temperature
- 3 cups all-purpose flour (375g)
- 1/2 teaspoon baking powder
- 1 cup whole milk (240ml)
- 2 teaspoons vanilla extract
For the Chocolate Layer:
- 5 tablespoons unsweetened cocoa powder
- 5 tablespoons hot water
For the Ganache Topping:
- 4 oz semi-sweet or dark chocolate (113g), chopped
- 3 oz heavy cream (90ml)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a tube pan thoroughly to prevent sticking and to ensure even baking.
- Make Cocoa Mixture: In a small bowl, combine the unsweetened cocoa powder with hot water and stir until smooth. Set this chocolate mixture aside for later use.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour and baking powder until evenly mixed. This ensures a uniform rise in the cake.
- Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This process incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture. Beat well after each addition to maintain a smooth batter.
- Alternate Dry and Wet Ingredients: Gradually add the flour mixture and the milk combined with vanilla extract alternately to the batter. Begin and end with the flour mixture, mixing until just combined after each addition to avoid overmixing.
- Divide Batter and Add Cocoa: Separate a portion of the batter and mix in the prepared cocoa mixture to create the chocolate layer.
- Layer the Batter in Pan: Pour half of the plain vanilla batter into the prepared tube pan. Then add the chocolate batter as the middle layer, followed by the remaining vanilla batter on top, creating three distinct layers.
- Bake the Cake: Place the pan in the preheated oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Ganache: While the cake bakes, heat the heavy cream in a small saucepan just until it begins to simmer. Pour over chopped chocolate in a heatproof bowl, let stand for 2 minutes, then stir until smooth and glossy.
- Cool and Glaze: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cooled, pour the chocolate ganache evenly over the top to glaze.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for the best texture.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- You can substitute the tube pan with a bundt pan if needed, but adjust baking time accordingly.
- Ganache can be flavored with a splash of coffee or liqueur for added depth.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
