Chocolate Pound Cake: Preheat
your oven to
350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray
with a non stick vegetable spray, a 9 x 5 inch (23 x 13 cm) loaf pan. Line the bottom of
the pan with a piece of parchment paper.
In a small bowl
mix the cocoa powder into the boiling water until the cocoa powder has dissolved and
is smooth. Let cool to room
In a separate
bowl, sift or whisk the cake flour with the baking powder and salt.
the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until
smooth. Add the sugar and vanilla extract and beat,
on medium high speed, until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating
well after each addition. Scrape down the sides and bottom of your bowl as needed. Beat in
the cooled cocoa mixture. With the mixer on low speed, add the flour
mixture (in two additions) along with the milk (in one addition) and mix
only until combined.
Scrape the batter
into the prepared pan and smooth the top with an offset spatula or the back of a
spoon. Bake for about 55
minutes or until a
toothpick inserted into the center of the cake just comes out clean.
cake from the oven and place on a wire rack to cool for about 15-20 minutes. Run
a spatula or knife around the inside of the pan and then remove
the cake from the pan, peel off the parchment paper, re-invert, and cool completely on
a wire rack.
Melt the chocolate, butter, and honey in a stainless steel bowl placed over
a saucepan of simmering water. Remove from heat and let
cool until it thickens to pouring consistency. Pour the glaze over the top of the cooled cake,
letting the glaze flow down the sides. Well wrapped, this cake will keep four to
five days at room temperature or
it can be frozen for a couple of months.
Makes one loaf.
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Chocolate Pound Cake Recipe:
1/4 cup (25 grams)
unsweetened Dutch-processed cocoa powder
1/4 cup (60 ml)
boiling hot water
1 1/2 cups (180 grams)
(2 grams) salt
1 cup (225 grams) unsalted
butter, at room temperature
1 1/4 cups (250 grams)
1 1/2 teaspoons
(6 grams) pure vanilla
4 large eggs,
at room temperature
2 tablespoons milk, at
ounces (90 grams) semi sweet chocolate, coarsely chopped
tablespoons (25 grams) butter, diced
tablespoon honey (or light corn syrup, golden syrup, agave, brown rice
syrup or liquid glucose)