TGIF my friends, TGIF. It’s been one of those weeks, and I am mighty glad to see the weekend rolling in. We’ve been looking into switching cable providers for the past few weeks, and if you’ve ever been through that process, you probably can relate to just how much fun it is… I think we’ve finally come to a decision though, and at this time next week we’ll be welcoming the installer to get us all set up. The best part is that we’ll finally have Showtime again so I can get caught up on Dexter and be ready when Homeland starts up in the fall. The important things, right? π
So, chocolate pound cake. I have to confess, I’m not usually a huge fan of pound cake. Yes, they’re classic, but also kind of boring. But when I stumbled upon this recipe for chocolate pound cake in an old issue of Cook’s Country, I was intrigued. Chocolate makes everything more exciting, plus I figured I could jazz it up even more with a chocolate glaze. In fairness, I’m always looking for an excuse to use this particular chocolate glaze – it’s so shiny, rich and chocolatey. Super versatile, it’s like the little black dress of the baking world!
At the end of the day, this chocolate pound cake didn’t really didn’t even need the glaze. It was amazing all on its own. I looked back at my notes from when I made it, and I literally wrote “like buttah!” I remember my knife sliding through it so easily! Like any good pound cake, this one is dense with a tight crumb, but also moist. It has tons of chocolate flavor, thanks to the inclusion of cocoa powder as well as chopped milk chocolate. As I sat editing the photos last night, I couldn’t help but wish that I still had a few slices left for dessert, or better still, breakfast this morning.
I wound up sharing the pound cake with Shane’s parents, and when I learned they were planning to serve it to company, I suggested slices of the cake topped with raspberries and whipped cream. That’s what they did, and I hear dessert was very well received. I think the cake would be great with strawberries too. Maybe even a scoop of ice cream and a drizzle of caramel sauce? Or you could just keep it simple and enjoy as is – you can’t go wrong no matter what you do.
Hope you all have a great weekend!
Updated to add: Numerous people have told me that this cake overflowed an 8 1/2 x 4 1/2-inch pan when they tried to bake it. As I noted below, it filled mine but I didn’t have any issues with it spilling over. If you want to play it safe, go with a 9×5-inch pan instead.
Glazed Chocolate Pound Cake
cake from Cook’s Country, December/January 2012
{Note: this cake will completely fill an 8 1/2 x 4 1/2-inch loaf pan (to the point where you might be worried it’s going to overflow in the oven). It won’t, but you could bake in a larger pan if you’d rather – just keep an eye on the baking time, it’ll probably be slightly shorter than the time for the smaller pan.}
Cake
1 cup (5 oz) all-purpose flour
1 teaspoon salt
3/4 cup (2 1/4 oz) Dutch-processed cocoa powder
2 oz milk chocolate, finely chopped
1/3 cup boiling water
1 cup (2 sticks) unsalted butter, at room temperature
1 cup (7 oz) granulated sugar
1/4 cup packed (1 3/4 oz) light brown sugar
2 teaspoons vanilla extract
5 large eggs, at room temperature
Glaze
3.5 oz semisweet chocolate (60% or less cacao), finely chopped
1/4 cup heavy cream
2 teaspoons light corn syrup
Preheat oven to 325 F with a rack in the lower third. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray with flour.
Whisk the flour and salt together in a medium bowl. Add the cocoa powder and chocolate to a heatproof bowl, then pour the boiling water over them and stir until the chocolate is completely melted and the mixture is well combined and smooth. Set aside to cool for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cooled chocolate mixture, both sugars, and the vanilla. Beat on medium to medium-high speed until very fluffy, about 2-3 minutes, scraping down the sides of the bowl as necessary. Add the eggs, one at a time, beating until completely incorporated. With the mixer on low, add the dry ingredients in 3 additions, mixing just until combined. The batter might look curdled at this point, that’s ok.
Transfer the batter to the prepared pan, smoothing the top into an even layer (the batter will almost completely fill the pan). Gently tap the pan on your work surface a few times to eliminate any air bubbles. Bake for 65-70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out of the pan and allow to cool completely.
Meanwhile, to make the glaze: add the chocolate to a heatproof bowl. Add the cream to a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and let it stand (ie don’t stir) for 1 minute. Then, gently whisk the mixture until the chocolate is completely melted and smooth. Mix in the corn syrup. Allow the glaze to cool completely, gently stirring it a few times as it does. The glaze will thicken as it cools.
Pour the glaze into the center of the cooled cake. Use an offset spatula to spread the glaze to the edges (it should be thick enough that it’s not running down the sides).
Ok, so I’ll make the short rib cheesesteaks for dinner – and you can bring this for dessert! π
I literally gasped out loud when I saw it. How badly I’d like a slice of this with my coffee this morning!
Holy stickin moly!! That is the prettiest, moistest and chocolatey pound cake I have every seen!! Both the cake and glaze look perfect! This is coming from someone who is not even big on pound cake. WOW!! Perfection, Tracey!
This cake is gorgeous! I have been more into pound cakes lately if the flavor is right!
PS- Dexter this season is so- so. I’m curious to hear what you think. There is a new show right after called Ray Donovan that we really like though!!
That is one gorgeous pound cake! I love your serving suggestions too-especially the caramel sauce π Yum!
Ohhh I love how dense this is! Amazing!
My oh my! I can’t stop staring at that cake. It looks so dense and just amazing! It even looks like it can slice “like buttah,” haha. π
Speaking of the cable switch, I’m thinking of a possible new series for your blog next week: treats Shane can eat while marathoning through the entire third season of Game of Thrones on-demand in a single weekend!
Chocolate on chocolate. This is my kind of dessert!
Chocolate on chocolate = 2 times the love!! This looks insanely delicious!
Ugh, I wish that cable companies were what I had to worry about at the moment. Still, they can be horribly annoying to deal with. Luckily, chocolate cake makes everything better!
Sorry it has been one of those weeks for you guys! Hoping this coming one will be better. I love how dense and chocolaty this pound cake looks. Yum!
This was so rich and decadent! We and ours guests really enjoy it with the whipped cream (well,OK I cheated with Cool Whip :-)) and raspberries. Delicious! Thanks again Tracey.
This is the most perfect pound cake I have ever laid eyes on. Wow. And just about the time of the afternoon when I need a bite of chocolate!
Baahaha LOVE Shane’s comment! Suggestions: fancy popcorn, cookies (chocolate…something), and something with cheese.
I hate switching cable providers too, but catching up on Dexter is a MUST! Also, soooo excited for Homeland!!
That icing on this cake looks insanely awesome!! LOVE!
Gorgeous! Pinned to make. I’m like you in that pound cake is tasty but I don’t go out of my way to make it. But I love that this one is chocolate. The glaze is calling out to me! Good luck with the cable switch. It’s such a pain!
This looks so amazing…I am curious…Is there no baking powder needed in this recipe? I was taught that you always have to add it when you use the Dutch processed cocoa powder.
Hey Tieghan, I have an idea. You try it first and see how it does at high altitude. Please?
On the serious side – that cake it gorgeous! Thanks.
It is in the oven right now! Batter was yummy – yeah, I know raw eggs, etc…. Never made a pound cake before.
This looks amazing! So dense and chocolatey. YUM! PS, I’ve always admired your blog and the clever things you come up with! You are definitely an inspiration as I’m in the first few days of my new food blog. π
that glaze looks heavenly! I’ve never had chocolate pounds cake..looks perfectly chocolatey!
It looks a fabulous texture, dense and moist. Love how deep and dark the chocolate is
I really debated pinning this as a breakfast food because I feel like I will want to eat it every second of every day. It’s so gloriously chocolatey!
This looked so good, I had to try it. Mine turned out super dry! What did I do wrong??….oh well, now will have to eat it with ice cream.
Love this!
Looks great! Now I have to make it!!
@Anonymous: I’m sorry you had a bad result with the recipe. It’s tough for me to say what happened since I wasn’t in the kitchen with you – maybe you over-baked the cake slightly? I’d check your oven temperature too to be sure it’s accurate (mine runs a little hot). That could definitely affect your result. Hope you still enjoy the cake with the ice cream π
@Tami – The recipe noted that they were able to eliminate the chemical leaveners by properly creaming the butter and sugar to give the cake lots of lift. I think as a general rule, you’re right, Dutch-process cocoa powder is paired with baking powder rather than baking soda, but apparently it isn’t absolutely essential. Definitely news to me too!
Pound cake seems boring for me too… yet sometimes the simplicity of something makes it so good. It’s taken me so long to learn that! You have me completely sold on this chocolate pound cake and I cannot wait to give it a try. This looks delicious and gorgeous!
I don’t normally like pound cake either but this cake…it looks SO dense and chocolatey and amazing!
Thanks for the recipe, it looks so good. I think I will add a little change………I have learned if you use coffee for your liquid ingredient in chocolate recipes it adds a richer taste. So I will try it with coffee instead of the water. Thanks again from a chocolate lover.
Wow! This looks so dense and fudgy! I love it. π
Pinned!
Beware those of you at high altitude – delicious – but overflowed the pan big time!