Double Chocolate Pound Cake with Dark Chocolate Ganache

Hi everybody!
                                           
Here's the recipe I promised last week when I was still unpacking. We had so much fun this week trying new recipes and making cakes, but I'll share those in the coming weeks. For now, it's double chocolate pound cake!
But first...

 It's apricot season!! Oh my yum. These are so delicious. We can pick twenty lbs and they're gone in days. Okay, we do share them but still... So much fresh deliciousness!
                                               
And I love this picture. I had a reluctant reader who decided he WOULD NOT READ. I believe in leading kids to education, not shoving it down their throats, so I told him that was fine. He was only six after all. And so the months went on and he repeated how he would never read and didn't want to. But it happened anyway. You just can't NOT read when you're read to for an hour a night (oh, the wonderful books we've read!), spend hours in a library every week, live in a house where books outnumber people 100-1, and are surrounded by people reading ALL THE TIME. So, I had to snap this picture of my reluctant reader who now reads at a fourth grade level. In fact, he was reading the Redwall series by Brian Jacques last night. Makes my mama heart happy. :)

 So, the cake. A friend sent me her recipe after I tasted it at a BBQ. It was SO GOOD.

You'll need these ingredients:

 1 cup butter

3/4 cup sugar

2 large eggs

 1 tsp vanilla

2 tbsp espresso powder

1/4 cup sour cream

1/4 cup milk

1 cup plus 2 tbs flour

1/2 cup unsweetened cocoa powder

1/2 tsp salt

 1/2 tsp baking soda

For the ganache topping:

3/4 cup heavy cream

4.5 oz dark chocolate

Sorry I don't have pictures of the process. I know I took some, but I was also cleaning out my phone from the trip and somehow... That's why I love facebook. At least there was one photo of the cake!

Mix the butter, sugar, eggs, vanilla together. Mix all dry ingredients. Mix sugar butter mix and dry ingredients together, then slowly add sour cream and milk. Cook at 350F for about 40-50 minutes. Check often because the color is so dark you won't be able to tell by looking and that last ten minutes can make or break a cake!

So, here's our recipe for next week! Goes right along with Ruthy's Christmas in July collections!

 Orange buttermilk pound cake in a Cathedral pan.
                                               
We actually checked out the pan from our library. How cool is that??

But a word of warning... it doesn't like all cakes. This poor lemon blueberry buttermilk cake was super delicious but not fit for company, hahahaha.

OK, see everyone next week! I'm at the end of a deadline and I ALWAYS cook like crazy. Stress relief... unless it looks like the cake above!

Stay cool and keep cooking!