Rich pound cake layers with delicious fluffy frosting and a rich 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!).
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.
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!
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.
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!
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 Cream Cheese Pound Cake with Whipped Chocolate Ganache
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
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