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Vanilla Orange Hefe Pound Cake with Espresso Stout Ganache

Servings 6 -8 servings

Ingredients
  

For the cake:

  • 1 tablespoon 5g orange zest
  • 1 cup 226g sugar
  • 2 eggs room temperature
  • ¼ cup 56g butter, melted and slightly cooled
  • 2 teaspoons 12g vanilla extract
  • ¼ cup 58g orange juice (about ½ of a large orange)
  • 1/3 cup 74g wheat beer
  • ¼ cup 60g heavy cream
  • 1 ¾ cups 210g all purpose flour
  • 1 teaspoons 2g baking powder
  • ½ teaspoons 3g salt

For the ganache:

  • 10 wt oz dark chocolate 60% cacao
  • ¾ cup 180mLheavy cream
  • ¼ cup 60mL stout beer
  • 1 teaspoon 1g espresso powder

Instructions
 

  • Preheat the oven to 350F.
  • Add the orange zest and sugar to a stand mixer fitted with a paddle attachment. Mix for two minutes on medium-low speed to mix the zest with sugar to help release the oils from the orange rind.
  • One at a time add the eggs, mixing well between additions until the eggs are very well combined with the sugar.
  • Slowly add the melted butter.
  • In a medium bowl stir together the vanilla extract, orange juice, beer and heavy cream.
  • In a separate bowl stir together the flour, baking powder, and salt.
  • A bit at a time add the dry ingredients and the wet ingredients, alternating between the two until everything has been added and gently combined.
  • Grease and flour a 9X5 loaf pan, pour the batter in an even layer.
  • Add the pan to the oven, lower the temp to 325F.
  • Bake for 45-50 minutes or until the top springs back lightly when touched.
  • Remove from oven, allow to cool before removing from pan.
  • In the top of a double boiler over gently simmering water add the ganache ingredients. Stir frequently until just before the chocolate chips have completely melted and combined. Remove from heat, continue to stir until smooth and well combined. Pour in an even layer over the cake.