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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

Chocolate Layered Pound Cake

This fun recipe transforms a frankly already perfect pound cake into a spectacular layered dessert.

  • 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! Like in this Chocolate Layered Pound Cake recipe.

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 into a rich almost truffle-like mixture. 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.

Tips for the best Chocolate Layered Pound Cake:

  • This is a very difficult recipe to mess up, but it’s possible. Mainly, either overheating the chocolate or getting liquid into it somehow so it seizes. Seizing sounds like some catastrophe, and for chocolate lovers, it is. It just means that the chocolate will suddenly get stiff and lumpy and grainy because there isn’t any moisture in chocolate. It’s like flour, in a way. So you add water and it becomes a clump.
  • So make sure that you do not let any moisture at all come into contact with the chocolate. That includes wet hands and wet utensils.
  • Work gently when you are cutting the pound cake. Pound cake sounds sturdy, but it isn’t. Cut it using a serrated knife and let the knife do the work.


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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 is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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