Description
This decadent Three Layer Pound Cake features rich vanilla and chocolate layers baked to moist perfection. A classic pound cake base is divided into three parts, with one layer infused with cocoa for a luscious chocolate flavor. The cake is finished with a silky chocolate ganache that adds a smooth, elegant touch. Perfect for celebrations or a luxurious dessert treat, this pound cake combines traditional buttery richness with the indulgence of deep chocolate notes.
Ingredients
Scale
Cake Batter
- 3 sticks unsalted butter, softened (approximately 1 1/2 cups)
- 3 cups sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 2 teaspoons vanilla extract
Chocolate Layer
- 5 tablespoons unsweetened cocoa powder
- 5 tablespoons hot water
Chocolate Ganache
- 4 oz semi-sweet or dark chocolate, chopped
- 3 oz heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a tube pan thoroughly to ensure the cake does not stick and bakes evenly.
- Mix Cocoa Mixture: In a small bowl, combine the unsweetened cocoa powder with hot water. Stir until smooth and set aside. This will create a concentrated chocolate flavor to be folded into part of the batter later.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent throughout the flour.
- Cream Butter and Sugar: Use an electric mixer to cream the softened unsalted butter with the sugar until the mixture is light in color and fluffy in texture, indicating air has been incorporated.
- Add Eggs: Add eggs one at a time to the creamed butter and sugar mixture, thoroughly mixing well after each addition to maintain an emulsified batter.
- Combine Flour and Milk: Alternate adding the dry flour mixture and the liquid milk combined with vanilla extract to the batter, starting and ending with the flour. Mix just until combined after each addition to avoid overmixing which could toughen the cake.
- Divide Batter: Divide the batter into three equal portions. To one portion, gently fold in the reserved cocoa mixture to create the chocolate layer.
- Layer the Batter: Pour one portion of plain batter into the prepared tube pan, then add the chocolate batter evenly on top, followed by the remaining plain batter. Use a spatula to smooth the top for even baking.
- Bake: Place the pan in the preheated oven and bake for approximately 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Cool Cake: Remove the cake from oven and let it cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely before applying ganache.
- Prepare Ganache: Heat the heavy cream until it just begins to simmer. Pour hot cream over chopped chocolate in a bowl, let sit for a minute, then stir gently until smooth and glossy.
- Glaze Cake: Pour the chocolate ganache over the cooled cake, allowing it to drip down the sides for a beautiful finish. Let the ganache set before slicing to serve.
Notes
- Ensure eggs are at room temperature for better incorporation and a lighter texture.
- Do not overmix the batter once flour is added to keep the cake tender.
- Use good quality cocoa powder and chocolate for richer flavor.
- The tube pan helps the cake cook evenly and maintain moisture.
- Ganache can be made ahead and stored in the fridge; gently warm before glazing.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
