Moist and Fragrant Vanilla Pound Cake
Crafting a Decadent Chocolate-Coated Vanilla Pound Cake with Ganache and Glaze (Flower Butter Method)
Indulge in this Vanilla Pound Cake, a delightful fusion of rich butter and the aromatic essence of vanilla beans. It boasts a perfect balance of a crisp exterior and a moist, tender crumb, elevated by a luscious chocolate ganache and a glossy glaze. The flower butter method ensures an exceptionally tender cake. For more detailed instructions and the full recipe, please visit: https://blog.naver.com/nokim5800/223118403100
Pound Cake Ingredients- 180g unsalted butter, softened to room temperature
- 140g granulated sugar
- 2g salt
- 120g eggs, room temperature (approx. 2 large)
- 50g egg yolks, room temperature (approx. 2-3)
- 170g cake flour, sifted
- 30g almond flour, finely ground
- 3g baking powder
- 40g heavy cream
- 1 vanilla bean (seeds scraped)
Rich Ganache- 80g heavy cream
- 120g white chocolate, finely chopped or couverture
- 20g dark chocolate, finely chopped or couverture
Chocolate Glaze- 180g dark chocolate, finely chopped or couverture
- 2g grapeseed oil (or other neutral vegetable oil)
- 80g heavy cream
- 120g white chocolate, finely chopped or couverture
- 20g dark chocolate, finely chopped or couverture
Chocolate Glaze- 180g dark chocolate, finely chopped or couverture
- 2g grapeseed oil (or other neutral vegetable oil)
Cooking Instructions
Step 1
About an hour before baking, take the butter and eggs out of the refrigerator to bring them to room temperature. Generously butter the inside of your pound cake pan, then add a tablespoon of cake flour and tilt the pan to coat the inside evenly. Tap out any excess flour. This step helps prevent the cake from sticking. For best results, chill the prepared pan.
Step 2
Chilling the buttered and floured pan helps the cake batter set properly when it’s added, preventing the flour coating from being disturbed as you pipe or spoon in the batter.
Step 3
In a bowl, gently whisk the room-temperature eggs until they are smooth and slightly frothy.
Step 4
Add the sugar and salt to the whisked eggs and mix them together. It’s important to dissolve the sugar as much as possible at this stage for a tender crumb.
Step 5
To help dissolve the sugar thoroughly, place the bowl over a double boiler (a bowl set over simmering water). Whisk continuously, ensuring the egg mixture does not exceed 40°C (104°F). If it gets too warm, remove from the heat and let it cool down to below 35°C (95°F) before continuing. Overheating can cook the eggs.
Step 6
In a separate bowl, add the softened butter. Scrape the seeds from the vanilla bean by cutting it in half lengthwise and using the back of a knife. Add the vanilla seeds to the butter and mix with a hand mixer until smooth and creamy.
Step 7
Incorporating air is crucial for a light pound cake texture. Beat the butter and egg mixture with the hand mixer until it becomes pale ivory in color and increases significantly in volume. This aeration process is key to achieving a delicate crumb.
Step 8
Sift the cake flour, almond flour, and baking powder directly into the butter-egg mixture. Sifting ensures no lumps remain and contributes to a finer cake texture.
Step 9
Using the hand mixer on its lowest speed (1-2), mix the dry ingredients into the wet until just combined. Be careful not to overmix, as this can develop gluten and make the cake tough.
Step 10
Once the dry ingredients are mostly incorporated, switch to a spatula. Gently fold the batter from the bottom up, ensuring all the flour is mixed in evenly until a smooth batter forms. This technique helps maintain the cake’s tenderness.
Step 11
Gradually add the room-temperature egg mixture in 3 to 4 additions, mixing on low speed with the hand mixer after each addition. Allow the liquid to be fully incorporated before adding the next portion. This gradual addition prevents the batter from separating.
Step 12
After all the egg mixture has been incorporated, give the batter a final fold with the spatula. Scrape the sides and bottom of the bowl to ensure a uniform consistency. The batter should be smooth and pourable, but not too thin.
Step 13
Transfer the finished cake batter into a piping bag. Using a piping bag allows for consistent filling of the pound cake pan.
Step 14
Pipe the batter into the prepared pound cake pan, filling it to about two-thirds full. Leave some space for the cake to rise during baking.
Step 15
Using a sharp knife, make a shallow lengthwise score (about 1 cm deep) down the center of the batter. This encourages the cake to rise evenly and crack beautifully in the middle.
Step 16
Bake in a preheated oven at 170°C (340°F) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary depending on your oven, so the skewer test is essential to ensure it’s cooked through.
Step 17
Once baked, immediately remove the cake from the pan and place it on a wire rack to cool completely. Handle it gently as it may be fragile when hot.
Step 18
To make the ganache, pour the heavy cream into a small saucepan and heat it over medium-low heat until small bubbles form around the edges. Do not let it boil. Remove from heat immediately.
Step 19
Add the finely chopped white and dark chocolate to the hot cream. Let it sit for a minute to soften, then stir gently until the chocolate is completely melted and the mixture is smooth and emulsified.
Step 20
For an extra-smooth ganache, you can briefly blend it with an immersion blender or whisk vigorously. This step is optional but recommended for a silkier texture.
Step 21
Allow the ganache to cool at room temperature until it thickens to a pipeable consistency. Stir it once with a spatula. Fit a piping bag with a round tip and fill it with the thickened ganache.
Step 22
Pipe the ganache onto the cooled pound cake. You can decorate the top or sides of the cake with your desired pattern.
Step 23
After piping, use a spatula or offset spatula to neaten the edges of the ganache, creating a clean finish. A slightly rustic, dripping effect can also be appealing.
Step 24
Place the ganache-decorated cake in the freezer for about 5 minutes to lightly set the ganache. Prepare the chocolate glaze by melting the dark chocolate with grapeseed oil to approximately 32°C (90°F). Dip or pour the glaze over the chilled cake, ensuring an even coating. Maintaining the correct glaze temperature is crucial for a smooth finish.
