Glazed Triple-Chocolate Pound Cake

Photo by Chris Court
Read Reviews
  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 644 calories
    • Fat 31 g
    • Sat Fat 19 g
    • Cholesterol 130 mg
    • Sodium 210 mg
    • Protein 9 g
    • Carbohydrate 88 g
    • Sugar 64 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 51 mg


  1. Check For the cake:
  2. Check 1 cup (2 sticks) unsalted butter, plus more for the pan
  3. Check 2 1/4 cups all-purpose flour, spooned and leveled
  4. Check 1/4 cup unsweetened cocoa powder
  5. Check 1/2 teaspoon kosher salt
  6. Check 1/2 teaspoon baking soda
  7. Check 1/4 teaspoon baking powder
  8. Check 2 cups sugar
  9. Check 1 teaspoons pure vanilla extract
  10. Check 4 large eggs
  11. Check 8 ounces semisweet chocolate, melted
  12. Check 1 cup chocolate syrup
  13. Check 1 cup buttermilk
  14. Check For the glaze:
  15. Check 1/2 cup heavy cream
  16. Check 4 ounces semisweet chocolate, coarsely chopped


  1. Make the cake: Heat oven to 325° F. Butter a 14-cup Bundt pan. In a medium bowl, whisk together the flour, cocoa, salt, baking soda, and baking powder.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs, one at a time. Beat in the melted chocolate and chocolate syrup.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
  5. Make the glaze: In a small saucepan, bring the cream just to a boil. Remove from heat, add the chopped chocolate, and let sit for 5 minutes. Whisk until smooth; let cool until slightly thickened, 10 to 15 minutes. Set the wire rack with the cooled cake over a rimmed baking sheet. Drizzle the cake with the glaze and let set before serving, 20 to 30 minutes.