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Glazed Triple-Chocolate Pound Cake

Glazed Triple-Chocolate Pound Cake
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Serves 12| Hands-On Time: | Total Time:

Ingredients

  • For the cake:
  • 1 cup (2 sticks) unsalted butter, plus more for the pan
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups sugar
  • 1 teaspoons pure vanilla extract
  • large eggs
  • 8 ounces semisweet chocolate, melted
  • 1 cup chocolate syrup
  • 1 cup buttermilk
  • For the glaze:
  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, coarsely chopped

Directions

  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.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 644
  • Fat 31g
  • Sat Fat 19g
  • Cholesterol 130mg
  • Sodium 210mg
  • Protein 9g
  • Carbohydrate 88g
  • Sugar 64g
  • Fiber 1g
  • Iron 2mg
  • Calcium 51mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
The cake can be made up to 2 days in advance; store at room temperature, loosely covered.

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