Tasty Tuesday: Chocolate Velvet Pound Cake

Mmmm…eating a piece for breakfast as I type this post! :)

(Don’t tell me you have never eaten chocolate cake for breakfast – it has eggs, milk, butter – all the necessary ingredients for breakfast with a little chocolate mixed in! :)

I have a small cake business, but most of the time I don’t get to eat any of the cakes that I have made! :)  So sometimes, I get the craving to make a cake, and eat it too! :) 

I was in a chocolate-craving-mood yesterday and my eyes fell upon this cookbook I have displayed on my kitchen counter. 

The cake on the front looks delicious, but I was not wanting to fuss with 3 layers and icing a cake since I do that all… the... time.

I looked through the book and found this beauty – Chocolate Velvet Pound cake.

photo courtesy of Southern Living

Bake it, dump it out of the pan and dust with sugar or drizzle with ganache – EASY and so good!  That is what I was wanting!

Here’s the link to the recipe but I will share it here too:

Chocolate Velvet Pound cake 1 1/2 cups semisweet chocolate morsels 1/2 cup butter, softened 1 (16-ounce) package light brown sugar 3 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 (8-ounce) container sour cream 1 cup hot water I used milk 2 teaspoons vanilla extract Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water milk in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into a greased and floured 10-inch tube pan bundt pan! :) Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.

I baked my cake in a bundt pan.  For one reason, because that is the pan that I have, and another reason, I LOVE the look of a bundt cake and the fact that the pan does all the decorating for me! :)

Then I whipped up this easy chocolate ganache recipe.  (Only 3 ingredients – butter, chocolate, and cream.)

I topped it with fresh strawberries and a scoop of vanilla ice cream and savored devoured every bite!

It is moist, tender, rich, and delicious!!! The perfect chocolate pound cake for the summer to top with fresh fruit or ice cream! 

Linking up to:

Rhoda’s Home May’d Recipe party!