Chocolate Pound Cake
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Chocolate Pound Cake
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Ultra rich, fudgy, and loaded with chocolate flavor, this Chocolate Pound Cake recipe is as easy as it is scrumptious!
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Ingredients
For the cake:
- 1 1/4 cups all-purpose flour 159 grams
- 1/2 teaspoon salt fine
- 1/2 teaspoon baking powder
- 3/4 cup Dutch-process cocoa powder 64 grams
- 1/2 cup plus 2 tablespoons boiling water
- 16 unsalted butter at cool room temperature, 227 grams, tablespoons
- 1 cup granulated sugar 200 grams
- 1/4 cup light brown sugar 50 grams
- 1 1/2 teaspoons vanilla extract
- 4 egg at room temperature, large
For the glaze:
- 4 tablespoons unsalted butter 57 grams
- 2 tablespoons milk whole
- 1 tablespoon light corn syrup optional
- 1 teaspoon vanilla extract
- 2 ounces semisweet chocolate chopped, 57 grams
- 1 1/4 cups powdered sugar sifted, 156 grams
Instructions
To make the cake:
- Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan.
- In a medium bowl whisk together the flour and salt. Place the cocoa in a medium heatproof bowl. Whisking constantly, slowly pour in the boiling water and whisk until smooth and combined.
- In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy, about 5 minutes. Add in the vanilla and cocoa mixture and beat until combined. Add the eggs, one at a time, beating well after each addition. On low speed gradually add the flour mixture, beating until just combined.
- Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Let cool in the pan on a wire rack over a baking sheet for 15 minutes before removing to the wire rack to cool completely.
To make the glaze:
- In a small saucepan over medium heat, combine the butter, milk, and corn syrup, heating until the butter melts. Turn the heat to low and add the vanilla and chocolate, whisking until melted. Turn off the heat and gradually add the powdered sugar, whisking until smooth. Pour the glaze over the cooled cake. Let set before slicing and serving.
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