Triple Chocolate Pound Cake

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I don't know that it's fair to call this a pound cake, nothing was measured by pounds!   But it is moist and dense and delicious, just like old fashioned pound cake!  And chocolate to boot!  Can't beat that. 

This is lovely in a Bundt pan but would work well in 2 loaf pans as well.  The smooth chocolate ganache on top is my favorite but you can just sprinkle with powdered sugar as it's cooling for a lightly sweet touch.

I made this recently for an auction at church.  It was fun to see all of the fun desserts that others brought to auction off as well!  We went home with a delicious German Chocolate cake. Mmm!


Triple Chocolate Pound Cake

1 chocolate cake mix (I prefer fudge or rich chocolate)

1 6oz box of instant chocolate pudding

1/2 cup white sugar

2/3 cup water

3/4 cup oil

1 cup sour cream

4 large eggs

1 cup semi sweet chocolate chips


Ganache

3/4 cup heavy cream

2 cups chocolate chips, semi sweet or milk

2 tsp. coconut oil, optional


Preheat oven to 350 degrees.  Mix all cake ingredients until well blended.  Grease and flour a 12 cup bundt pan (or I prefer to use baking spray that has flour added, my favorite is Bak-Klene by Vegalene).   Pour cake batter evenly into prepared pan.  Bake for 50-60 minutes or until a toothpick comes out clean.  Let it sit for 10 to 15 minutes and then turn out onto a cooling rack.  

 While it cools, prepare the Ganache by gently heating the cream either in a double boiler or in the microwave until it is warm but not boiling.  Pour cream over premeasured chocolate chips and let stand a few minutes.   Stir until smooth.  If the chocolate chips are not melted entirely, put in microwave for 15 seconds and stir again, repeating until it is melted and smooth.   Add coconut oil, if using, and stir until melted and blended.   Load ganache into a decorating bag and using a large round tip, pipe on top of cake, drizzling down the sides.   

Joy's Notes:  If you don't have a decorating bag handy, load ganache into a plastic freezer bag (freezer bags are sturdier but a regular plastic storage bag could be used) and cut one corner off to create a hole to squeeze the ganache through.  Remember it's easier to cut the corner too small and then cut off more than to get too large a hole!





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