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Glossy Chocolate Pound Cake Recipe

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4.8 from 142 reviews

This Glossy Chocolate Pound Cake is a rich and moist dessert featuring a tender, cocoa-infused cake base topped with a luscious, shiny chocolate glaze. Perfect for chocolate lovers, this classic pound cake combines the density of a traditional pound cake with the indulgent flavor of chocolate, finished with an irresistible glossy chocolate coating.

Ingredients

Scale

For the Chocolate Pound Cake:

  • 1 1/2 cups unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk

For the Glossy Chocolate Glaze:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan to ensure the cake releases easily after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to incorporate air into the batter for a tender crumb.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract until fully combined, ensuring a smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agents and cocoa throughout the flour.
  5. Mix Batter: Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined to avoid overworking the batter and toughening the cake.
  6. Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula to create an even surface. Bake in the preheated oven for 60–70 minutes if using a bundt pan, or 50–60 minutes if using a loaf pan, until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Let the cake cool in the pan for about 15 minutes to set. Then, carefully remove it from the pan and transfer to a wire rack to cool completely, which helps the texture firm up and prevents the glaze from melting.
  8. Prepare Chocolate Glaze: In a small saucepan over medium heat, heat the heavy cream until it just starts to simmer. Remove from heat and add the semi-sweet chocolate chips, unsalted butter, and vanilla extract. Let the mixture sit for a minute to melt the chocolate, then stir until smooth and glossy.
  9. Glaze the Cake: Once the cake is fully cooled, place it on a serving plate and drizzle the warm chocolate glaze evenly over the top, allowing it to drip down the sides for an elegant finish.
  10. Set the Glaze: Allow the glaze to set at room temperature for 15–20 minutes before slicing to ensure a shiny, firm finish on the cake.

Notes

  • Ensure the cake is completely cooled before glazing to prevent the glaze from melting or sliding off.
  • You can use a bundt pan or loaf pan; adjust baking time accordingly.
  • For a richer flavor, you can substitute buttermilk with sour cream.
  • To soften butter quickly, leave it at room temperature for about an hour before baking.
  • Store the glazed cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Chocolate Pound Cake, Chocolate Cake, Glossy Chocolate Glaze, Moist Chocolate Cake, Chocolate Dessert

Find it online: https://zarameals.com/glossy-chocolate-pound-cake-recipe/