Decadent Chocolate Pound Cake
Shaziya
This Decadent Chocolate Pound Cake is a rich, velvety masterpiece that promises to satisfy every chocolate lover’s dream. In just 20 minutes of prep, you’ll create a dessert that feels indulgent yet effortless, making it ideal for any occasion.
Prep Time 20 minutes mins
Cook Time 1 minute min
- 1 cup unsweetened cocoa powder (4oz/115g)
- ⅔ cup boiling water (5floz/142ml)
- 1 cup butter (8oz/225g, softened)
- 1 cup granulated sugar (8oz/225g)
- ⅔ cup dark brown sugar (4oz/115g)
- 2 teaspoons vanilla extract
- 5 large eggs (room temperature)
- 1 cup all-purpose flour (5oz/142g)
Chocolate Glaze
- ⅔ cup bittersweet chocolate (4oz/115g, finely chopped)
- ⅓ cup whole milk (2½floz/71ml)
- 1 teaspoon vanilla extract
Preheat the oven to 325°F (165°C) and butter a 9x5 inch (23x12.5cm) loaf pan and line with parchment.
Place the cocoa powder and boiling water in a large mixing bowl and whisk until smooth. Let cool.
To the bowl add the butter, granulated sugar, brown sugar, and the vanilla extract and beat until light and fluffy (about 3-5 minutes).
Add the eggs, one at a time, and then beat in the flour until just combined.
Pour the batter into the prepared pan and bake for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes before lifting out of the pan and onto a wire rack to cool completely.
Once cooled, make the chocolate glaze: warm the chocolate, milk, and vanilla in the microwave or in a pot on the stove until melted and incorporated. Let cool for 5 minutes.
Drizzle the warm glaze over the cake and let it set before serving. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Keyword baking, chocolate, dessert, indulgent, pound cake