Double Chocolate Pound Cake

This delicious double chocolate pound cake is so rich and buttery with an enticing chocolate flavor. The moist cake also boasts of a soft and dense texture then it’s topped with a thick chocolate glaze.

When its well wrapped, this cake will keep for up to four to five days at room temperature. It can also be frozen for a couple of months.

Double Chocolate Pound Cake

Ingredients:

• 1 ½ cups (180 grams) cake flour
• 1 ¼ cups (250 grams) granulated white sugar
• 1 cup (225 grams) unsalted butter, at room temperature
• ¼ cup (25 grams) unsweetened Dutch-processed cocoa powder
• 1 teaspoon (4 grams) baking powder
• 4 large eggs, at room temperature
• ¼ cup (60 ml) boiling hot water
• 2 tablespoons milk, at room temperature
• 1 ½ teaspoons (6 grams) pure vanilla extract
• ½ teaspoon (2 grams) salt

For the Chocolate Glaze:

• 3 ounces (90 grams) semi-sweet chocolate, coarsely chopped
• 1 tablespoon honey (or light corn syrup, golden syrup)
• 2 tablespoons (25 grams) butter, diced

Double Chocolate Pound Cake

Directions:

1. Preheat oven to 350°F (180°C) and place the oven rack in the center of the oven.
2. Butter a 9 x 5 inch (23 x 13 cm) loaf pan and line the bottom of the pan with parchment paper.
3. In a small bowl, mix the cocoa powder in the boiling water until the cocoa powder has dissolved, then set aside and allow to cool to room temperature.
4. Then in a different bowl, sift together the cake flour with the baking powder and salt.
5. In the bowl of your electric mixer, fitted with the paddle attachment (or using a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat, on medium-high for about 5 minutes, until light and fluffy. Then add the eggs, one at a time, beating well after each addition.
6. Beat in the cooled cocoa mixture.
7. Adjust the mixer to low speed, add the flour mixture in two additions along with the milk in one addition and mix until just combined.
8. Transfer the batter into the prepared baking pan and smooth the top with an offset spatula.
9. Place in the oven and bake for about 55 to 65 minutes or until a toothpick inserted into the center of the cake just comes out clean.
10. Remove the cake from the oven and place on a wire rack to cool for about 15-20 minutes. Run a spatula or knife around the inside of the pan and then remove the cake from the pan, peel off the parchment paper, re-invert, and allow to cool completely on a wire rack.

Chocolate Glaze:

1. Melt the chocolate, butter, and honey in a stainless steel bowl placed over a saucepan of simmering water.
2. Remove from heat and allow to cool until it thickens to pouring consistency.
3. Pour the glaze over the top of the cooled cake, letting the glaze flow down the sides.
4. Serve and enjoy.