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Chocolate Layered Pound Cake

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1 (12 ounce) package semisweet chocolate chips
2/3 cup milk chocolate chips
1-1/4 cups heavy whipping cream
1 teaspoon vanilla
2 frozen pound cakes, thawed

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Chocolate Layered Pound Cake

  • Serves 8
  • Easy

About This Recipe

I love those Sara Lee frozen pound cakes. They are the perfect texture, have a wonderful flavor, and they store so nicely in your freezer. And they can be used in so many ways!

This is one of my favorite ways to dress up this staple dessert. Just thaw it according to the package directions, slice the cake carefully into three layers (you can make four layers if you are very dextrous), then slather on a fabulous chocolate ganache.

Now a word about ganache. It sounds fancy, but it’s just a combination of chocolate and cream melted together, then cooled until the mixture gets to the right consistency. You can whip chilled ganache for a fluffy frosting, but for this recipe I like it to be cooled enough so it thickens. It’s creamy and rich and velvety and just perfect with the tender cake.

If you’re serving a crowd, make more than two of these, because they are very easy to eat.




In a medium microwave-safe bowl, combine the semisweet chocolate chips, the milk chocolate chips, and the heavy cream.


Microwave on medium power for 2 minutes, then remove and stir. Continue microwaving on medium for 30 second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth.


Stir in the vanilla. Then let the ganache cool, stirring occasionally, until it is the consistency you want for spreading. You can put the ganache in the fridge to speed up this process if you'd like.


When the ganache is spreadable, slice the pound cakes into three or four layers horizontally. Then put them back together again, using the ganache as filling and frosting.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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