Chocolate Chip Cream Cheese Pound Cake with Whipped Chocolate Ganache

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 Rich pound cake layers with delicious fluffy frosting and a rich whipped chocolate ganache.

Chocolate Chip Pound Cake w Whipped Chocolate Ganache

I don’t know what it is, but when I travel for a weekend, I always have a million different bags.  Maybe I just should take 1 big bag and call it a day?  I just try so hard to be an efficient and minimalist traveler (ha!).

Chocolate Chip Pound Cake w Whipped Chocolate Ganache

What if I want to workout?  Sneakers.  Are we going out to a nice dinner? Heels (maybe).  Do I want to look pretty? Makeup.  Work to do? Computer (always).  Are we celebrating something? Gifts.

Chocolate Chip Pound Cake w Whipped Chocolate Ganache

Am I supposed to bring some sort of dessert? Wait, that’s not actually a question.  Do I want to blog about it? Camera (woops!).  I am thankful for my iPhone!

Chocolate Chip Pound Cake w Whipped Chocolate Ganache

I don’t really go anywhere without some sort of sweet treat, because frankly, I’ll be sent back from where I came if I don’t!  For Mother’s Day weekend, however, I was a little behind on my baking.  So instead of a finished product, I traveled with cake layers.  Completely normal, right?  Probably not, but you know what, it was worth it.

Chocolate Chip Pound Cake w Whipped Chocolate Ganache

I’m actually a huge fan of pound cake.  I very rarely make it but when I saw this cake from Michelle a few weeks ago, I was completely inspired to translate her recipe into a layer cake.  It did not disappoint!

Chocolate Chip Pound Cake w Whipped Chocolate Ganache

Since it was Mother’s Day, I knew the cake needed plenty of chocolate.  The moist and dense (perfect pound cake texture!) cake layers were filled with chocolate chips and the outside was covered with a rich whipped chocolate ganache.  The filling was vanilla buttercream.  I was actually experimenting with a shortening-based recipe, but next time I’d just use all butter or at least half butter instead.  Okay, now I am completely craving this cake again.

Chocolate Chip Pound Cake w Whipped Chocolate Ganache

Chocolate Chip Cream Cheese Pound Cake with Whipped Chocolate Ganache

Serves 12-16

Cake very slightly adapted from Brown Eyed Baker

Whipped Ganache Frosting from Martha Stewart

Chocolate Chip Cream Cheese Pound Cake

12 ounces (1 1/2 cups / 3 sticks) unsalted butter, softened at room temperature
8 ounces regular cream cheese
1 pound 6 1/2 ounces granulated sugar (~3 cups)
6 eggs at room temperature
11 1/2 ounces (~3 cups) cake flour, sifted
2 teaspoons vanilla extract
1/4 teaspoon salt
6 ounces (~1 cup) mini semi-sweet chocolate chips

Pre-heat oven to 325 degrees; grease and flour two 8-inch round cake pans; line bottoms of pans with parchment paper and grease and flour the parchment paper; set aside
In the bowl of an electric mixer, beat butter and cream cheese on medium-high speed until light and creamy; add sugar and beat mixture until light and fluffy; scrape the sides of the bowl
Add eggs, one at a time, mixing on medium speed between each one until incorporated; mix in vanilla on medium speed until combined and then scrape the sides of the bowl
With mixer on low, slowly add the flour and the salt just until combined; do not overmix
Remove bowl from mixer and fold in chocolate chips
Pour batter into prepared baking pans and bake 40-50 minutes or until a knife comes out clean from center of each layer; edges will brown slightly; do not overbake
Set aside cake to cool and prepare filling and ganache
Once cake has cooled, carefully remove layers from pans; run a knife around the edge of each layer for easier removal
Frost bottom layer with filling and top with second cake layer; frost entire outside of cake with whipped ganache

Basic Vanilla Buttercream with Shortening for filling

3/4 cup shortening
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Beat shortening in electric mixer on high speed for several minutes until light and creamy; add powdered sugar and mix on low for one minute; scrape sides of the bowl and add vanilla; beat on high speed until light and fluffy; use immediately or covered in refrigerator up to five days; bring to room temperature before using

Whipped Ganache Frosting

1 pound semi-sweet chocolate, roughly chopped
2 cups heavy cream
1/4 teaspoon salt

Place chocolate in a large heat-safe bowl and set aside
Pour cream into a medium heavy duty sauce-pan and place over medium heat; bring to boil and remove immediately
Pour hot cream over chocolate, add salt, and let stand for 10 minutes
Whisk mixture until smooth
Chill ganache in refrigerator for 1 hour to 1 hour 15 minutes, stirring occasionally, until ganache is thick in texture but not hard
Once chilled, put ganache in the bowl of an electric mixer; beat on high speed for about four minutes or until light and fluffy and paler in color
Use immediately

Cake layers can be made ahead of time; wrap tightly in plastic wrap and store at room temperature for one day or in freezer up to one month
Once frosted, serve immediately; cake can be stored in refrigerator up to two days covered lightly with plastic wrap; bring to room temperature before serving


Chocolate Chip Pound Cake w Whipped Chocolate Ganache

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19 Responses to “Chocolate Chip Cream Cheese Pound Cake with Whipped Chocolate Ganache”

  1. Bianca @ Confessions of a Chocoholic May 20, 2013 at 6:05 pm #

    I love that thick chocolate frosting!

  2. Kayle (The Cooking Actress) May 20, 2013 at 8:08 pm #

    ohmaaaagawwwd. Looooove this. Best poundcake ever (um whipped chocolate ganache? Yes pleeease!)

  3. Joanne May 21, 2013 at 6:33 am #

    I feel like I always have a million bags also! Even when I really make a concerted effort to pack light. What is THAT about?

    I love that you turned pound cake into a layer cake. It’s so much more crave-worthy this way!

  4. DessertForTwo May 21, 2013 at 8:12 am #

    YUM. I wish I could travel with food. I’d like to bring farm fresh eggs to my mom this weekend, but I have a feeling TSA wouldn’t like that.

    • Keep It Sweet June 7, 2013 at 7:01 pm #

      I bet if you bribed them with some of your amazing sweets they would let it slide:-)

  5. Erin @ The Spiffy Cookie May 21, 2013 at 12:09 pm #

    Haha oh my gosh you traveled with cake layers? That’s hilarious! Although I’m thinking of mixing up the dry ingredients for a brownie pie I want to make this weekend while I am away so I guess it’s not that weird!

    • Keep It Sweet June 7, 2013 at 7:02 pm #

      Such a good idea… and in my world, definitely not weird!

  6. Lora @cakeduchess May 21, 2013 at 9:34 pm #

    How cute that you traveled with cake layers! You can bring me some any time you’d like to visit. I bet your mom was just thrilled:) So pretty, Lauren!

  7. Dalila G. May 22, 2013 at 4:52 pm #

    Pound cake is wonderful, I LOVE pound cakes in any shape and flavors!
    This recipe is just too yummy & sinful!!
    I will definitely be putting it in my keeper file.

  8. Rachel May 23, 2013 at 11:36 am #

    I love pound cake too and never make it because it doesn’t usually seem as ‘fun’ as other desserts. I love that you put the kabosh on that notion!! Looks amazing!

  9. Nutmeg Nanny May 24, 2013 at 10:50 pm #

    Oh my! This is divine! I love ganache :)

  10. JulieD May 26, 2013 at 2:20 pm #

    That ganache sounds sooo good! And that cake too!

  11. Carolyn May 30, 2013 at 6:17 am #

    Wow, Lauren, this is one gorgeous cake! I always travel with some of my baked goods, so I can indulge too while we’re away, but I’ve never traveled with full cake layers!

    • Keep It Sweet June 7, 2013 at 7:02 pm #

      Thank you! And kind of wish I could have sampled some of your baked goods last weekend!

  12. alex May 30, 2013 at 11:12 pm #

    you can travel my way with cake layers anytime!

  13. Valerie June 9, 2013 at 11:22 am #

    Traveling with cake layer should be mandatory – the world would be a much happier place. :D

    This cake…I’m in love! Cream cheese and chocolate! Be still my heart!

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