Glazed Triple-Chocolate Pound Cake
Serves 12| Hands-On Time: 30m| Total Time: 4hr 30m
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
4 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.
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