Ingredients for Chocolate Pound Cake With Chocolate Glaze
- 1 cup (2 sticks) softened unsalted butter
- 4 tablespoons (½ stick) softened unsalted butter
- ¼ cup granulated sugar
- 4 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Unsweetened Cocoa
- 1 cup buttermilk
- Vanilla Extract
- Unsweetened Chocolate Squares
- Powdered Sugar
- Hot Water
- 1 large egg
- 1 large egg yolk
- Chopped pecans (optional)
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How to Make Chocolate Pound Cake With Chocolate Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- For the cake:
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 teaspoons vanilla extract.
- Pour batter into the prepared pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- For the chocolate glaze:
- Melt 12 ounces semi-sweet chocolate baking squares in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Stir in ¼ cup granulated sugar and 2 tablespoons water until combined.
- Beat in 1 large egg, then 1 large egg yolk, until smooth.
- Add 4 tablespoons (½ stick) softened unsalted butter, one tablespoon at a time, beating until incorporated and the glaze is smooth and glossy.
- Once the cake is completely cool, drizzle the chocolate glaze over the top, allowing it to drip down the sides.
- Sprinkle with chopped pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
345g
Fat
142g
Carbs
39g
