Chocolate Pound Cake Recipe

chocolate-pound-cake-recipes

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Chocolate pound cake recipe
This chocolate cake recipe is delicious. We love a buttery and dense pound cake, but we thought a chocolate version would be even better so we folded lots of dark cocoa into the batter to give it a deep chocolate flavor. After the cake is baked and cooled, it’s drizzled with a chocolate glaze made from semisweet chocolate, cream, and a bit of corn syrup to keep the glaze gooey and shiny. This moist, rich, yet lightly textured cake makes a great hostess gift or is right at home on a holiday dessert table.
chocolate-pound-cake-recipe
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 1 hour
Cook Time 1 hour 20 minutes
Servings
people
Ingredients
Chocolate Glaze:
  • 3 ounces (90 grams) semi-sweet chocolate coarsely chopped
  • 2 tablespoons (25 grams) butter diced
  • 1 tablespoon honey (or light corn syrup, golden syrup, agave, brown rice syrup or liquid glucose)
Prep Time 1 hour
Cook Time 1 hour 20 minutes
Servings
people
Ingredients
Chocolate Glaze:
  • 3 ounces (90 grams) semi-sweet chocolate coarsely chopped
  • 2 tablespoons (25 grams) butter diced
  • 1 tablespoon honey (or light corn syrup, golden syrup, agave, brown rice syrup or liquid glucose)
chocolate-pound-cake-recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chocolate Pound Cake
  1. Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 5 inch (23 x 13 cm) loaf pan. Line the bottom of the pan with a piece of parchment paper.
  2. In a small bowl mix the cocoa powder into the boiling water until the cocoa powder has dissolved and is smooth. Let cool to room temperature.
  3. In a separate bowl, sift or whisk the cake flour with the baking powder and salt.
  4. In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat, on medium high speed, until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed. Beat in the cooled cocoa mixture. With the mixer on low speed, add the flour mixture (in two additions) along with the milk (in one addition) and mix only until combined.
  5. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until a toothpick inserted into the center of the cake just comes out clean.
  6. Remove the cake from the oven and place on a wire rack to cool for about 15-20 minutes. Run a spatula or knife around the inside of the pan and then remove the cake from the pan, peel off the parchment paper, re-invert, and cool completely on a wire rack.
Chocolate Glaze
  1. Melt the chocolate, butter, and honey in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool until it thickens to pouring consistency.
  2. Pour the glaze over the top of the cooled cake, letting the glaze flow down the sides. Well wrapped, this cake will keep four to five days at room temperature or it can be frozen for a couple of months.

1 Comment

  • Tom G
    August 1, 2017 1:21 am

    I really enjoyed reading this because I have a sweet tooth and every time I eat desserts I can relate to the inner guilt feeling. For people like me quitting desserts is not an option. I have always been looking for a way out to quench this craving. I do feel like exploring shapingrecipes.com/guilt-free-desserts What do you think?
    At least I will have some healthy dessert recipes in hand. Now, I am an ardent believer of the fact that it can never be healthy to remove certain food items from your menu completely. What is important is to bring about this balance in the menu and replace the unhealthy options by healthy ones.
    It is human psyche that if you feel like having any food item or dessert, it is difficult to get your mind off it. This has happened to me several times in the past so in my case opting for gluten free desserts sounds sane.

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