Triple Chocolate Pound Cake Recipe
How to make a decadent chocolate pound cake with chocolate and buttermilk glazes.
Ingredients:
- 2 Cups All Purpose Flour (272g)
- ¾ Cup Unsweetened Cocoa (60g)
- ½ Teaspoon Baking Powder (2.5g)
- ½ Teaspoon Salt (3g)
- 1 ½ Cups Butter, Softened (336g)
- 2 Cups Granulated Sugar (384g)
- 5 Eggs, Room Temperature
- 1 ¼ Cup Buttermilk (200ml)
- 1 Teaspoon Vanilla (5ml)
- 2 Teaspoons Instant Coffee
- 1 Cup Dark Chocolate Morsels (140g)
Chocolate Glaze:
- 3 Tablespoons Butter (42g)
- ¾ Cup Dark Chocolate Baking Bar, Chopped
- ½ Teaspoon Vanilla (2.5ml)
Buttermilk Glaze:
- 1 Cup Powdered Sugar (120g)
- 2-3 Tablespoons Buttermilk (30-45ml)
- ½ Teaspoon Vanilla (2.5ml)
Directions:
- In a bowl, whisk together flour, baking powder, salt, and cocoa; set
aside. In a large mixing bowl, beat the butter on medium speed, until
creamy. Gradually add the sugar, beating until light and fluffy. Add
eggs one at a time, beating at low speed and just until combined after
each addition. In a separate bowl, combine buttermilk, vanilla, and
instant coffee. Add flour mixture to egg mixture alternating with
buttermilk mixture, beginning and ending with flour mixture. Beat at low
speed and just until combined. Fold in chocolate morsels.
- Prepare a 12 cup bundt cake pan with baking spray or grease with
butter and dust with flour. Pour batter into cake pan and gently tap the
pan on surface to remove air bubbles. Bake in a preheated oven at 325F
for 1 hour 10 minutes to 1 hour 15 minutes, or until an inserted long
pick comes out clean. Let cool in pan 10 minutes, then remove to a wire
rack and cool completely.
- Chocolate Glaze: In a microwave safe bowl, combine butter and
chocolate. Microwave for 1 minute or until melted, stirring until
smooth. Stir in the vanilla. Set aside.
- Buttermilk Glaze: Whisk together powdered sugar, buttermilk, and vanilla. Add more buttermilk, one tablespoon at a time, if needed, until smooth.
- Pour both glazes over the cooled cake.
| Makes about 12 servings.
