Apple and Dark Chocolate Pound Cake

Name: Apple and Dark Chocolate Pound Cake
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: 2 1/2 oz (75 g) dark chocolate, coarsely chopped; 1/3 cup (75 ml) 35% heavy cream; 1 cup (140 g) unbleached all-purpose flour; 1/2 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 3/4 cup (170 g) unsalted butter, at room temperature; 3/4 cup (180 g) lightly packed brown sugar; 1/2 tsp (2.5 ml) vanilla extract; 3 eggs; 1 large Cortland apple, peeled, cored and cut into 3/4-inch (1.5 cm) dice

5 stars (43) Rate this recipe

Preparation 35 MIN

Cooking 55 MIN

Cooling 20 MIN
Servings 10

Ingredients
Preparation

Ingredients

Ganache

2 1/2 oz (75 g) dark chocolate, coarsely chopped
1/3 cup (75 ml) 35% heavy cream

Cake

1 cup (140 g) unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
3/4 cup (170 g) unsalted butter, at room temperature
3/4 cup (180 g) lightly packed brown sugar
1/2 tsp (2.5 ml) vanilla extract
3 eggs
1 large Cortland apple, peeled, cored and cut into 3/4-inch (1.5 cm) dice

Preparation

Ganache

In a bowl, place the chocolate.
In another bowl, heat the cream in the microwave oven. Pour the hot cream over the chocolate. Let melt for 2 minutes. With a spatula, stir until smooth. Refrigerate for about 20 minutes or until the ganache is firm but still malleable.

Cake

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm) 6-cup (1.5 litre) loaf pan and line it with a sheet of parchment paper, letting it hang over both sides.
In a bowl, combine the flour, baking powder and spices. Set aside.
In another bowl, cream the butter, brown sugar and vanilla with an electric mixer until smooth. Add the eggs, one at a time, and beat until smooth.
At low speed, stir in the dry ingredients. With a spatula, stir in the diced apple.
Pour two-thirds of the batter into the loaf pan. With a spatula, hollow out a trench in the middle of the cake, pushing the batter slightly up the sides of the pan. Pour the ganache into the trench. Cover the ganache with the remaining batter.
Bake for about 55 minutes or until a toothpick inserted in the centre comes out clean or with just a slight trace of ganache but no lumps.
Let cool completely on a wire rack before removing from the pan.

To help you with this recipe

Loaf Pan

This RICARDO loaf pan is ideal for baking homemade bread or banana bread. Its durable non-stick coating and rounded corners ensure even cooking as well as easy unmoulding and cleaning.

17.99 $

SHOP NOW