Chocolate Pound Cake

This is a heavy, dense, and moist pound cake rich with chocolate flavor. The cake itself is perfect alone or with the glazed topping. For a lighter option, serve with a light dusting of powdered sugar.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 30

Cook Time 1 20

Cooling Time (estimate) 20

Total Time 2 10

Servings servings

Calories 689kcal

Author Toni Dash

Equipment

Bundt Pan

Ingredients

Cake

1 ½ cups unsalted butter room temperature
3 cups granulated sugar
5 large eggs room temperature
½ cup unsweetened dark cocoa powder
1 teaspoon baking powder
3 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
1 cup whole milk
1 tablespoon vanilla extract

Glaze

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream
1 tablespoon corn syrup

Instructions

Preheat oven to 325 degrees. Prepare a 10-inch Bundt pan with non-sticking baking spray. If gluten-free grease the pan well with butter instead.
In a large bowl, using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter until smooth.
Add in the sugar and continue mixing until fluffy and fully combined. Add the eggs, one at a time and mixing between each addition. Set aside.
1 ½ cups unsalted butter, 3 cups granulated sugar, 5 large eggs
In a medium bowl, combine the dry ingredients. Whisk the cocoa powder, baking powder, and flour. Set aside.
½ cup unsweetened dark cocoa powder, 1 teaspoon baking powder, 3 cups all-purpose flour
Mix the vanilla extract into the milk. Starting with the flour mixture, alternate adding the flour and milk to the batter. Mix well after each addition and stopping just when fully combined. Scrape the sides of the bowl as needed.
1 tablespoon vanilla extract, 1 cup whole milk
Pour batter into the prepared pan and evenly spread to edges. Bake for 1 hour and 20 minutes, or until a toothpick inserted into center comes out clean.
Allow to the cake to cool for 10 minutes in the pan then invert onto a cooling rack to allow the cake. Once cooled, prepare chocolate glaze.
Place the chocolate chips into a medium bowl. Pour heavy cream into a small saucepan and heat until steaming (just before it simmers) over medium-low heat. Pour the hot cream over the chocolate chips and allow to sit for one-two minutes.
1 cup semi-sweet chocolate chips, ½ cup heavy whipping cream
Using a spoon or spatula, mix the cream and chocolate until fully combined. Mix in the corn syrup. Pour the chocolate glaze over the dense cake and allow to set on the cooled cake.
1 tablespoon corn syrup

Notes

Recipe Tips

Be sure the butter and eggs are at room temperature before starting the recipe.
This cake is best made with unsweetened dark chocolate cocoa powder. Regular cocoa powder may be used, chocolate won’t be as rich.
Either use a bakers spray (baking spray with flour added) or generously grease the pan with butter to prevent sticking.
The batter will fill the pan and it come near the top when baking. A smaller pan is not suggested for this cake
To prevent the cake from sitting in pooled glaze, leave the cake on a cooling rack. Place a rimmed baking sheet underneath it before pouring on the glaze. The glaze will drain into the pan below. For easy clean up, line the baking sheet with foil before adding the glaze to the cake.

How to Store

Store at room temperature in an airtight container or snugly wrapped in plastic wrap for up to 4 days.

To freeze: wrap snugly in plastic wrap then foil. Store in the freezer for up to 3 months. Thaw in the refrigerator.

Nutrition