Chocolate Pound Cake

Not your typical pound cake! This is a rich chocolate cake topped with mouth-watering chocolate ganache, coated in chocolate hazelnut glaze, and decorated with chocolate rocks.


Created by
  • Dimitri Fayard - USA Gourmet Brands Chef & Head of Chicago Chocolate Academy™

Chocolate Pound Cake

Ingredients Preparation
  • 190g
    DOP Isigny Butter
  • 300g
  • 150g
    cake flour
  • 160g
  • 117g
  • 3g
  • 1g
    baking powder
  • 5g
    Nielsen Massey Vanilla Bean Paste
  • 34g
    Brewed Coffee
  1. Cream the butter and sugar
  2. Sift the dry ingredients
  3. Add the melted Grand Caraque
  4. Alternate the sifted dry ingredients with the liquids
  5. Add the eggs one at a time
  6. Fold in the coconut crunch
  7. Fill 2 loaves
  8. Bake at 170°C for 35 minutes
  9. Cool on a wire rack

Chocolate Caramel Ganache

Ingredients Preparation
  • 600g
  • 3g
  • 37g
  • 315g
  • 150g
    DOP Isigny Butter
  1. Caramelize the sugar and glucose
  2. Bring the cream and salt to a simmer
  3. Deglaze the caramel with the hot cream
  4. Bring back to a slight boil
  5. Pour over the chocolates
  6. Hand Blend and cool to 40°C
  7. Hand Blend the butter
  8. Set aside

Chocolate Rocks

  1. Mix the tempered guayaquil with the melted cocoa butter
  2. Fill a syphon and charge with gas
  3. Empty the syphon into a small hotel pan
  4. Using a vacuum sealer, flush the air out and let crystalize


  1. Once cooled, pipe the ganache on top of the cakes using a flat tip
  2. With an acetate strip, smooth out the ganache
  3. Glaze the cakes with the Chocolate Hazelnut Glaze
  4. Sprinkle with coconut crunch
  5. Decorate with the chocolate rocks

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