White chocolate, milk chocolate, dark chocolate…need I go on?

A delicious blend of milk chocolate, dark chocolate, and white chocolate glazes a perfectly light and fluffy chocolate pound cake that is beyond tasty. If you’re a chocolate lover, this is your pound cake!

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Posted by Man Cake on Wednesday, July 10, 2019
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Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

Triple Chocolate Pound Cake

Triple Chocolate Pound Cake

Yield: 2 loaves
Prep Time: 5 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 55 minutes

White chocolate, milk chocolate, dark chocolate...need I go on?

Ingredients

  • 2 sticks butter at room temperature
  • 1 & 1/2 cup white sugar
  • 1/3 cup cocoa powder
  • 7 ounces milk at room temperature
  • 1.5 ounces milk chocolate
  • 1.5 ounces dark chocolate
  • 1.5 ounces white chocolate
  • 3/4 cups heavy cream
  • 4 eggs at room temperature
  • 1 & 2/3 cups flour
  • 1/4 teaspoon salt
  • 2 & 1/2 teaspoons baking powder
  • walnuts, chopped

Instructions

Making the Triple Chocolate Pound Cake:

  1. Preheat oven to 350 degrees.
  2. Add butter, sugar, and milk in a heatproof bowl and warm in a microwave at 30 second bursts until steaming.
  3. Add in cocoa powder and stir to combine and set aside to cool.
  4. Separate egg yolks from egg whites.
  5. Whip egg whites on a high speed until still peaks form and set aside.
  6. Add egg yolks and incorporate into mixture on a low speed.
  7. Add flour, salt, and baking powder to mixture and stir to combine.
  8. Gently fold the egg whites into the chocolate mixture you set aside to cool.
  9. Pour batter into prepared loaf pan and bake for 35 - 40 minutes or until your cake tester comes out clean.
  10. Allow cake to cool in pan for 10 minutes before removing and allowing to continue to cool.

Making the Chocolate Ganache Glaze:

  1. Place your milk chocolate, dark chocolate, and white chocolate in individual heatproof bowls.
  2. In a glass measuring cup, pour 1/4 cup of heavy cream and heat for 60 seconds in microwave.
  3. Pour hot heavy cream over each bowl of chocolate chips and allow to sit for 1 - 2 minutes.
  4. Mix chocolate chips & heavy cream until fully combined and you are left with a silky smooth chocolate ganache mixture.

Assembly:

  1. Glaze the top of your pound cake with the milk chocolate ganache, dark chocolate ganache, & white chocolate ganache.
  2. Sprinkle with chopped walnuts.
  3. Slice, serve, and enjoy!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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