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Decadent Chocolate Pound Cake

Craving chocolate? This Decadent Chocolate Pound Cake recipe delivers rich flavor and perfect texture every time. Learn expert tips and variations for this crowd-pleasing dessert!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the Cake:

  • 1½ cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour
  • ½ cup high-quality cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup whole milk, at room temperature
  • 1 tablespoon pure vanilla extract
  • 4 ounces semi-sweet chocolate, melted and cooled

For the Chocolate Glaze:

  • 4 ounces semi-sweet chocolate, chopped
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions
 

Preparing the Pan:

  • First things first, preheat your oven to 325°F (165°C).
  • Now for an important step many people rush—thoroughly grease your bundt or tube pan. If you’re using one with intricate details, take extra time here to get into all those nooks and crannies.
  • Here’s a baker’s secret: dust the greased pan with cocoa powder instead of flour. This prevents that unattractive white residue on your beautiful chocolate cake.

Making the Cake Batter:

  • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In your stand mixer bowl with the paddle attachment, cream the butter on medium speed until it looks smooth and lighter in color, about 1 minute.
  • Now for the magic—gradually add sugar and continue beating on medium-high until the mixture transforms to pale and fluffy, about 4-5 minutes. This step is absolutely worth the time as it incorporates air for a lighter cake.
  • Add eggs one at a time, making sure each is fully incorporated before adding the next. Don’t forget to scrape down the sides of the bowl occasionally.
  • Reduce your mixer speed to low and add the dry ingredients in three portions, alternating with the milk. Always begin and end with the dry ingredients—this helps everything mix properly.
  • Gently stir in the vanilla extract and that gorgeous melted chocolate until just combined. Remember, overmixing at this stage can make your cake tough.
  • The finished batter should look thick and smooth with a silky, almost glossy consistency.

Baking the Pound Cake:

  • Pour your luscious batter into the prepared pan, using your spatula to smooth the top.
  • Tap the pan gently on the counter a few times—this helps eliminate any large air bubbles.
  • Slide the pan into your preheated oven and bake for 70-80 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Once baked, allow the cake to cool in the pan for 15 minutes—no more, no less. This timing is crucial for a clean release.
  • Carefully invert the cake onto a cooling rack and let it cool completely before glazing. Patience is key here—give it at least 1-2 hours.

Making the Chocolate Glaze:

  • Place your chopped chocolate in a medium heat-proof bowl.
  • Heat heavy cream in a small saucepan just until tiny bubbles form around the edges—don’t let it come to a full boil.
  • Pour the hot cream over the chocolate and let it sit undisturbed for a full minute. This minute feels like forever, but it’s essential.
  • Now whisk until the mixture becomes smooth, then add butter, vanilla, and salt.
  • Continue whisking until everything is beautifully glossy and completely incorporated.
  • Allow the glaze to cool slightly until it reaches a pourable consistency that’s still thick enough to coat the back of a spoon.

Glazing the Cake:

  • Place your cooled cake (still on the wire rack) over a baking sheet to catch any drips—your future self will thank you during cleanup.
  • Pour the glaze evenly over the top of the cake, starting from the center and moving outward. Watch as it cascades down the sides.
  • If needed, use a spatula to help guide the glaze into any spots it missed.
  • Let the glaze set for at least 30 minutes before slicing into this masterpiece.
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