Zutaten für Rich Chocolate Pound Cake
- 2 cups semi-sweet chocolate chips, divided (1 1/2 cups for cake, 1/2 cup for glaze)
- 2 1/2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- not used in recipe
- not used in recipe
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup (240ml) milk
- 2 cups (400g) granulated sugar
- 1 cup (2 sticks) unsalted butter
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Zubereitung von Rich Chocolate Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a microwave-safe bowl, melt 1 ½ cups (6 ounces) of chocolate morsels in 30-second intervals, stirring until smooth. Set aside to cool to room temperature.
- In a medium bowl, whisk together 2 ½ cups (300g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 2 cups (400g) granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Gradually add the cooled melted chocolate to the batter, mixing until just combined.
- In three additions, alternately add the dry ingredients and 1 cup (240ml) milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, melt the remaining ½ cup (2 ounces) chocolate morsels in a microwave-safe bag in 15-second intervals, kneading until smooth. Cut a small corner off the bag to drizzle over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
152g
Fat
31g
Carbs
19g
