Indulge in a slice of Chocolate Pound Cake with Ganache and Nut Topping—a rich, moist chocolate cake crowned with a luscious chocolate ganache and crunchy nut topping. Perfect for celebrations, dessert tables, or simply satisfying your chocolate cravings, this cake balances dense chocolate flavor with silky ganache and a delightful nutty crunch.
Why You’ll Love This Chocolate Pound Cake
- Dense, moist chocolate cake with deep cocoa flavor
- Smooth, shiny chocolate ganache that melts in your mouth
- Toasted nuts add texture and contrast
- Easy to make with simple ingredients
- Ideal for birthdays, holidays, or anytime chocolate fix
Ingredients
For the Chocolate Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk or buttermilk
For the Chocolate Ganache:
- 8 oz semisweet or bittersweet chocolate, chopped
- ½ cup heavy cream
For the Nut Topping:
- 1 cup mixed nuts (walnuts, pecans, almonds), roughly chopped
- 1 tablespoon butter
- 1 tablespoon brown sugar (optional)
Instructions
1. Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
2. Bake the Cake
Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Ganache
Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
Pour hot cream over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy.
4. Prepare the Nut Topping
In a skillet over medium heat, melt butter. Add chopped nuts and brown sugar. Toast, stirring frequently, until nuts are fragrant and slightly caramelized, about 3–5 minutes. Remove from heat and let cool.
5. Assemble the Cake
Once the cake is completely cool, pour ganache over the top, letting it drip down the sides.
Sprinkle the toasted nut topping evenly over the ganache.
Let ganache set for at least 30 minutes before slicing and serving.
Tips for Best Results
- Use room temperature butter for a smooth batter
- Don’t overmix the batter to keep the cake tender
- Use high-quality chocolate for ganache for best flavor and shine
- Cool cake completely before adding ganache to prevent melting
Storage
- Store covered at room temperature for up to 3 days
- Refrigerate for up to a week; bring to room temp before serving
Variations
- Add a teaspoon of espresso powder to enhance the chocolate flavor
- Use dark chocolate or white chocolate ganache for a different twist
- Substitute nuts with toasted coconut flakes or chocolate chips
FAQs
Can I make this gluten-free?
Yes, substitute flour with a gluten-free baking blend.
How do I store leftover cake?
Keep in an airtight container at room temperature or refrigerate.
Can I freeze this cake?
Yes, freeze wrapped tightly for up to 3 months. Thaw before serving.
Final Thoughts
This Chocolate Pound Cake with Ganache and Nut Topping is a chocolate lover’s dream — rich, moist, and topped with silky ganache and crunchy nuts. Perfect for celebrations or a decadent everyday treat.
