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CLINTON KELLY Boozy Layered Pound Cake

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ingredients
BOOZY LAYERED POUND CAKE
1 loaf store-bought pound cake (cut horizontally into 3 equal layers)
1/4 cup Irish cream liqueur
1/4 cup espresso (room temperature)
1/4 cup hazelnut liqueur
1/4 cup hazelnuts (toasted and roughly chopped)
CHOCOLATE GANACHE
4 ounces semisweet chocolate chips
4 ounces bittersweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules
1/2 teaspoon salt
WHIPPED CREAM
2 cups heavy cream (chilled)
2 tablespoons granulated sugar
1 teaspoon vanilla extract

directions
For the Chocolate Ganache: fill a medium sized pot with a few inches of water and place over medium heat. Bring to a simmer. Set a heatproof bowl over the pot. Add the chocolate, cream, coffee and salt. Melt, stirring occasionally, and remove from heat and set aside.
To Layer: place the bottom layer of the pound cake on a serving dish. Brush the cake with Irish cream liqueur. Top with a third of the ganache and spread into an even layer.
Top with the middle layer of the pound cake. Brush the cake with espresso. Top with half of remaining ganache and spread into an even layer.
Brush the cut-side of the top layer with hazelnut liqueur and place on top. Top cake with remaining ganache and spread into an even layer. Garnish with hazelnuts.
To serve, slice the layer cake and top with a dollop of softly whipped cream.
For the Whipped Cream: in a large bowl, add the heavy cream, sugar and vanilla and whip to soft peaks.
Tip: serve with espresso!

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