Grilled Pound Cake with Coffee Ganache
Any good-quality pound cake will work in this recipe, but the cake recipe below makes a dense cake that slices neatly and stands up perfectly to the grill. Adding the ganache and either whipped cream or ice cream adds the perfect amount of flavor and moisture for an outstanding dessert from the grill.
Makes 8 servings
1 Pound Cake, sliced 1 inch thick (recipe follows)
1 cup Coffee Ganache (recipe follows)
1 cup whipped cream or vanilla ice cream
1 cup coarse-chopped toasted hazelnuts
Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
Grill the Pound Cake slices until well marked on both sides of each slice and the cake is warmed throughout, about 3 to 4 minutes on each side.
Serve the grilled cake topped with the Coffee Ganache, whipped cream or ice cream and toasted hazelnuts.
If you are making your pound cake in a 4-1/2 or 5-quart mixer, this quantity of batter fits in the bowl easily, so, you may as well make 2 cakes! Then you can freeze 1 to have on hand for later.
Makes 2 cakes
4-1/2 cups cake flour
3-1/2 teaspoons baking powder
1-1/2 cups softened butter
1-3/4 cups granulated sugar
3/4 teaspoon salt
12 eggs, lightly beaten
Preheat oven to 350 degrees F. Prepare two 8-inch loaf pans by spraying them lightly with cooking spray,or lining them with parchment paper.
Sift the flour and baking powder together. Set aside.
Cream together the butter and sugar by hand or using the paddle attachment of an electric mixer until very smooth and light, about 3 minutes. Add the eggs in 4 separate additions, scraping down the bowl between each addition and mixing until very smooth.
Stir the flour mixture into the creamed butter mixture by hand or on low speed until the batter is evenly blended. Do not overmix.
Fill the prepared loaf pans 2/3 full (or measure out 2 pounds of batter into each prepared loaf pan for the most even distribution). Bake until a skewer inserted near the center of a cake comes out clean, about 1 hour. Let the cakes cool in the pans for a few minutes, then transfer to wire racks to cool completely.
Cut the cake into slices and serve, or wrap and store whole cakes in the freezer for up to 1 month.
You can cut this recipe in half if you prefer, but ganache keeps well in the refrigerator, so we have made a big batch so you can keep this sauce on hand to use whenever you like, even if you don’t have the grill on.
Makes 3 cups
2 tablespoons powdered instant espresso
1/4 cup boiling water
1-1/2 cups heavy cream
2 tablespoons light corn syrup
2-2/3 cups finely chopped dark chocolate
Stir together the instant espresso and boiling water until smooth. Set aside.
Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.