Our chocolate pound cake is a real stunner. With a 14-cup Bundt pan, a few different forms of chocolate, and just half an hour of hands-on time, and you can bake this showstopper for your next party or get-together. First, unsweetened cocoa powder, chocolate syrup, and melted semisweet chocolate combine to the batter a deep chocolate color and intense, rich flavor. Then, more semisweet chocolate, mixed with heavy cream, gets drizzled over the top of the finished cake. Let the cake set for at least 30 minutes before serving—plenty of time to admire it on a plate or cake stand. Chocolate-lovers take note: It doesn’t get much better than this.
For the cake:
1 cup (2 sticks) unsalted butter, plus more for the pan
2¼ cups all-purpose flour, spooned and leveled
¼ cup unsweetened cocoa powder
½ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon baking powder
2 cups sugar
1 teaspoons pure vanilla extract
4 large eggs
8 ounces semisweet chocolate, melted
1 cup chocolate syrup
1 cup buttermilk
For the glaze:
½ cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
Sat fat 19g
How to Make It
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.
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.
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).
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.
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.