Chocolate Pound Cake

IMG_0304IMG_0306Chocolate Pound Cake with chocolate ganache
8 inch square pan or 9 inch round or two 8 x 5″ loaves

180g Butter
150g castor sugar
25 g cocoa powder
145g milk
4 egg yolks
200g all-purpose flour
1/4 tsp salt
2 1/2 tsp baking powder

4 egg whites
50g sugar
1/4 tsp cream of tartar


Preheat oven to 180C. Grease and line an 8″ square pan.

Place butter in a sauce pan and melt over low heat. Add 150g sugar, cocoa powder and milk and stir until sugar is dissolved. Remove from heat and allow to cool.

Whip the egg whites until foamy then add the cream of tartar and continue to whisk while gradually adding 50g sugar to stiff peaks.

When the cocoa mixture is cooled, add in the yolks and using a hand whisk, stir until smooth. Sift the flour, salt and baking powder together and add to the cocoa mixture and stir to combine. Gently fold in the meringue and finally pour into prepared pan.

Bake for 60 minutes or until cooked. Cool completely before ganache.

To prepare the ganache, simple heat up 150g of whipping cream and pour over 200g of semi sweet chocolate (I used Callebaut chocolate Chips). Let it stand to melt and then stir with a whisk until smooth. Allow to cool and thicken slightly before use.

Chill well before slicing.






  1. Jacqui Lim said

    Thanks Jeannie for your lovely sharing.
    How did you get an even top for your cakes? Do you invert cake and pour ganache over it?
    Thanks for ypur advise.



    • jeannietay said

      I did not invert, your cake top has to be really flat. If not you invert the cake as you suggest and do a crumb coat first then pour the warm chocolate ganache over the top.


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