Tuesday, October 4, 2022

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Three Layer Pound Cake – My Cake College


This moist Three Layer Pound Cake is a brand new favourite of ours- not solely is it splendidly tender and scrumptious, however the layers of chocolate and vanilla are lovely too!

Learn how to Make a Three Layer Pound Cake

  1. Preheat Oven: Preheat the oven to 325 levels F and grease & flour a bundt cake pan.
  2. Cocoa Combination: In a small bowl  add the cocoa powder and stir in 5 Tablespoons very Scorching water.  The water should be sizzling to mix the cocoa powder simply and to bloom the cocoa, put aside.
Three Layer Chocolate Cake
  1. Flour & Leavening: In a separate bowl whisk the all goal flour and baking powder to mix,  put aside.
  2. Butter & Sugar: Within the bowl of your mixer, add the butter and blend till tender.  Steadily add the sugar and blend  till gentle a fluffy 3 to 4 minutes. 
  3. Eggs: Add the room temperature eggs one after the other mixing till the yellow of the yolk disappears.
  4. Mixing Dry Elements and Moist Elements Alternately: Add the vanilla extract to the 1 cup of milk. With the mixer on low velocity, add the flour combination and the milk alternately, starting and ending with the flour combination. That will probably be 3 additions of flour combination and a couple of of the milk. Combine simply till effectively blended.
  5. Put together the Darker Chocolate Layer: Scoop 2 ½ cups of batter right into a medium sized bowl. Measure out 4 tablespoons of the liquid cocoa combination and blend into the batter till blended. Pour into the ready bundt pan and easy with again of a spoon.
Three Layer Pound Cake
Three Layer Pound Cake
Three Layer Pound Cake Batter
  1. Put together Lighter Chocolate Layer: Utilizing a unique bowl, add 2 ½ cups of batter and add the remaining 1 tablespoon of the cocoa combination.
Three Layer Pound Cake
  1. Stir the sunshine chocolate cake batter till blended.
Three Layer Pound Cake
  1. Pour the sunshine chocolate cake batter into the bundt pan, gently unfold and smoothing it over the primary layer of cake batter utilizing the again of a spoon.
Three Layer Pound Cake Batter
  1. Vanilla Layer: Add the remaining cake batter to the pan for the vanilla layer.
Three Layer Pound Cake
  1. Time to Bake! Bake at 325 levels for 1 hour and 5 minutes or till a toothpick comes out clear or with only a few crumbs hooked up. Cool on a wire rack, nonetheless within the pan, for about 10 minutes earlier than turning out.
Three Layer Pound Cake

Straightforward Chocolate Glaze

We love to decorate up our pound muffins with glazes.

For in the present day’s cake, our straightforward chocolate glaze is a straightforward ganache that appears nice on high of the cake, and offers an exquisite enhance of chocolate taste.

This can be a recipe that may simply be ready within the microwave with chocolate and heavy cream or whipping cream. We used a Semi-Candy baking bar however we’ve used Ghirardelli Chocolate Chips with good outcomes additionally.

Merely warmth the mixed chocolate and cream in small increments (30 seconds or much less), stirring in between, till the chocolate has virtually melted. As soon as there are only a few tender items of chocolate remaining, gently stir till easy.

Chocolate Glaze for Three Layer Pound Cake

The ganache will thicken because it cools.

In case you apply the glaze when it’s nonetheless very heat, it will likely be too runny and the drips will run all the way in which down the aspect of the cake.

We like to permit the glaze to chill for a number of minutes till barely thickened. (You may refrigerate for a couple of minutes in the event you’d like to hurry up the method).

The ganache could be utilized by spooning the glaze over the cake, however we like to make use of a disposable piping bag with the tip snipped away- you’ll have extra management this manner. (A ziplock bag with the nook snipped away works too!)

Applying the easy chocolate drip to pound cake

Time to slice! We simply love the beautiful look of those pound cake layers. In case you give this three layer pound cake a attempt, we’d love so that you can go away a remark and photograph under!

Three Layer Pound Cake

Can Pound Muffins be Frozen?

Sure! Pound muffins freeze fantastically and can style as contemporary because the day that they had been baked. As a normal rule, you’ll be able to freeze pound muffins (tightly wrapped) for as much as three months.

We freeze our muffins on a regular basis. We discover that it makes them much more moist- particularly if they’re wrapped when they’re nonetheless barely heat.

Wrap and Freeze: In case you are baking prematurely, merely bake the pound cake, flip it out of the pan after 10 minutes- (we flip ours our onto a cake cardboard)- enable to chill a bit extra after which wrap in plastic wrap whereas the cake is barely heat. Comply with with a layer of aluminum foil, tightly wrapped.

Thawing Directions: Permit the cake to thaw on the countertop, nonetheless wrapped, for about 45 minutes or till quantity of condensation has fashioned on the foil. Then take away the wrapping and permit the cake to heat to room temperature.

*You may as well freeze leftover pound cake or slices of pound cake in the identical approach.

Three Layer Pound Cake
Three Layer Pound Cake

Extra Pound Muffins to Attempt

Now we have so many scrumptious pound muffins so that you can attempt (after this one in all course)! In case you love pound muffins like we do, don’t miss the straightforward and scrumptious recipes- listed here are only a few of our favorites! You could find all of them in our Cake Recipes Part!

Whipping Cream Pound Cake

Strawberry Pound Cake

Marble Pound Cake

Strawberry Swirl Pound Cake

Lemon Blueberry Pound Cake

Three Layer Pound Cake

This tender, flavorful pound cake isn’t solely scrumptious, however with three layers of vanilla and chocolate, it’s lovely too!

Elements

  • 3 sticks (339 g) butter, softened barely (don’t microwave)
  • 3 cups (600 g) sugar
  • 5 massive eggs
  • 3 cups (375 g) all goal, flour (not self-rising)
  • ½ teaspoon (2 g) baking powder
  • 1 cup (235 g) entire milk
  • 2 teaspoons (8 g) vanilla
  • 5 Tablespoons (25g) unsweetened cocoa powder, measure then sift (we used Ghirardelli)
  • 5 Tablespoons (55g) HOT water

For the Chocolate Glaze

  • 4 ozSemi-Candy or Darkish Chocolate
  • 3 ozHeavy Cream or Whipping Cream

Directions

    1. Preheat the oven to 325 levels F
    2. Grease and flour a tube pan.
    3. In a small bowl  add the cocoa powder and stir in 5 Tablespoons Scorching water.  The water should be sizzling to mix the cocoa powder simply and to bloom the chocolate, put aside.
    4. In a separate bowl whisk the flour and baking powder to mix,  put aside.
    5. Within the bowl of your add the butter and blend till tender.  Steadily add the sugar and blend  till gentle a fluffy 3 to 4 minutes. 
    6. Add the eggs one after the other mixing till the yellow of the yolk disappears.
    7. Add the vanilla extract to the 1 cup of milk. With the mixer on low velocity, add the flour combination and the milk alternately, starting and ending with the flour combination.  That will probably be 3 additions of flour combination and a couple of of the milk. Combine simply till effectively blended.
    8. Put together the Darker Chocolate Layer: Scoop 2 ½ cups of batter right into a medium sized bowl. Measure out 4 tablespoons of the liquid cocoa combination and blend into the batter till blended. Pour into the ready bundt pan and easy with again of a spoon.
    9. Put together Lighter Chocolate Layer: Utilizing a unique bowl, add 2 ½ cups of batter and add the remaining 1 tablespoon of the cocoa combination. Stir till blended and pour into the bundt pan, smoothing it over the primary layer of batter with the again of a spoon.
    10. Vanilla Layer: Add the remaining cake batter to the bundt pan & easy with the again of a spoon for the vanilla layer
    11. Bake at 325 levels for 1 hour and 5 minutes or till a toothpick comes out clear or with only a few crumbs hooked up. Permit the cake to chill within the pan on a wire rack for 10 minutes earlier than turning out.

Chocolate Glaze

  1. Mix the 4 oz. semi-sweet or darkish chocolate and three oz. heavy cream in a microwave protected bowl. Warmth within the microwave in small increments (30 seconds or much less), stirring sometimes in between, till the chocolate is sort of utterly melted.
  2. Then, enable to sit down a minute or two and gently stir to soften any remaining items of chocolate. Cool the ganache to desired consistency for dripping. We like to use the drip utilizing a disposable piping bag with the tip snipped away.

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