Bittersweet Chocolate Pound Cake with Decadent Glaze
Indulge in the luxurious richness of this Bittersweet Chocolate Pound Cake with Decadent Glaze, a dessert that redefines chocolate indulgence. Made with finely chopped bittersweet chocolate and unsweetened cocoa powder for a deep, sophisticated flavor, this velvety pound cake is perfectly moist and tender. The addition of a glossy, silky glaze—crafted from heavy cream and more bittersweet chocolate—creates a luscious finish that cascades beautifully down the cake, making it as stunning as it is delicious. Ideal for special occasions or an elevated everyday treat, this dessert is easy to prepare yet impresses with its bakery-quality results. Whether enjoyed on its own or paired with fresh berries and whipped cream, this chocolate lover's delight is guaranteed to satisfy your sweet cravings. Try this show-stopping cake and transform simple ingredients into an unforgettable dessert experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 6 oz Bittersweet chocolate (finely chopped)
- 1.75 cups Granulated sugar
- 1 cup Unsalted butter (softened)
- 4 units Large eggs
- 2 tsp Vanilla extract
- 1 tsp Salt
- 1 tsp Baking powder
- 0.5 cup Whole milk
- 0.5 cup Heavy cream
- 4 oz Bittersweet chocolate (finely chopped, for glaze)
- 2 tbsp Light corn syrup
Instructions
Preheat your oven to 325°F (160°C). Grease and lightly flour a 9x5-inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a heatproof bowl, melt 6 oz of finely chopped bittersweet chocolate over a simmering pot of water (double boiler method) or in the microwave in 30-second increments, stirring until smooth. Allow it to cool slightly.
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and cooled melted chocolate until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing on low speed and scraping the sides of the bowl as needed.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
To prepare the glaze, heat the heavy cream in a small saucepan over medium heat until it begins to steam (do not let it boil). Remove from heat and pour it over 4 oz of chopped bittersweet chocolate in a bowl.
Let the mixture sit for 2-3 minutes, then stir until the chocolate is completely melted and smooth. Stir in the light corn syrup for shine and a silky texture.
Once the cake is completely cooled, pour the glaze over the top, letting it drip down the sides. Allow the glaze to set for 30 minutes before slicing and serving.
Enjoy your decadent bittersweet chocolate pound cake with a rich glaze!
Nutrition Facts
Calories |
5426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.3 g | 435% | |
| Saturated Fat | 210.0 g | 1050% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 632.7 g | 230% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 520.3 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 496 mg | 38% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 3465 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
