Glossy 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
Scale
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
Find it online: https://savorandsimmer.com/glossy-chocolate-pound-cake-recipe/
