Glossy Chocolate Pound Cake Recipe
Introduction
This Glossy Chocolate Pound Cake is a rich and moist dessert perfect for chocolate lovers. With a tender crumb and a shiny chocolate glaze, it’s an elegant treat for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup unsalted butter, softened
- 4 large eggs
- Chocolate glaze (prepared or homemade)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, sift together the flour and cocoa powder to remove lumps and combine evenly.
- Step 2: In a separate large bowl, cream the softened butter until smooth. Gradually add the eggs one at a time, beating well after each addition.
- Step 3: Slowly fold the dry ingredients into the butter and egg mixture until fully incorporated, being careful not to overmix.
- Step 4: Pour the batter into a greased and floured loaf pan, smoothing the top with a spatula.
- Step 5: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan.
- Step 6: Once cooled, pour the chocolate glaze evenly over the top of the cake. Let the glaze set before serving.
Tips & Variations
- For a richer flavor, use high-quality cocoa powder and unsweetened dark chocolate in the glaze.
- Adding a teaspoon of espresso powder to the batter can enhance the chocolate taste without adding coffee flavor.
- Try topping the glaze with chopped nuts or chocolate shavings for extra texture and visual appeal.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and keep in the refrigerator for up to one week. Before serving, bring to room temperature or warm slightly to enjoy the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pan for baking?
Yes, you can bake this cake in a bundt pan or round cake pan. Just adjust the baking time as needed, checking doneness with a toothpick.
How do I make the chocolate glaze from scratch?
A simple glaze can be made by melting equal parts chocolate and butter together, then stirring in a little powdered sugar and a splash of milk until smooth and glossy.
PrintGlossy Chocolate Pound Cake Recipe
This Glossy Chocolate Pound Cake is a rich and dense dessert featuring deep chocolate flavors with a smooth, glossy chocolate glaze that adds a luscious finish. Perfect for chocolate lovers, this cake combines classic pound cake texture with an indulgent cocoa punch.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Chocolate Glaze
- 4 oz semisweet chocolate, chopped
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C). In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In a large bowl, cream the softened butter with sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract. Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients, mixing until just combined.
- Bake the Cake: Pour the batter into a greased and floured 9×5 inch loaf pan. Smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Glaze the Cake: To make the chocolate glaze, heat the heavy cream in a small saucepan until just simmering. Remove from heat and pour over the chopped semisweet chocolate in a heatproof bowl. Let sit for a minute, then stir until the mixture is smooth and glossy. Stir in the butter until melted and combined. Pour the glaze over the cooled cake evenly. Let set before slicing and serving.
Notes
- Ensure the butter is at room temperature for easier creaming with sugar.
- Do not overmix the batter to keep the pound cake tender.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Store cake covered at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Chocolate pound cake, chocolate dessert, chocolate glaze, rich chocolate cake, homemade chocolate cake
