Apple and Dark Chocolate Pound Cake

  • Preparation 35 MIN
    Cooking 55 MIN
    Cooling 20 MIN
  • Servings 10






  1. In a bowl, place the chocolate.
  2. 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.


  1. 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.
  2. In a bowl, combine the flour, baking powder and spices. Set aside.
  3. 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.
  4. At low speed, stir in the dry ingredients. With a spatula, stir in the diced apple.
  5. 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.
  6. 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.
  7. 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.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 340  
Total Fat 21 g  
Saturated Fat 13 g  
Sodium (salt) 50 mg  
Carbohydrates 33 g  
Fibre 1 g  
Protein 4 g