Description

This Glossy Chocolate Pound Cake is a rich, moist dessert featuring a dense chocolate batter enhanced with buttermilk and a luscious glossy chocolate glaze. Perfect for chocolate lovers, this cake combines classic pound cake richness with a silky chocolate topping, making it ideal for special occasions or an indulgent treat.

Ingredients

Scale

For the Chocolate Pound Cake:

1 1/2 cups unsalted butter (softened)
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk

For the Glossy Chocolate Glaze:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan to prevent sticking and ensure easy release of the cake.
Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract until well combined for enhanced flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening and cocoa powder.
Alternate Mixing Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing each addition just until combined to avoid overmixing and maintaining a tender texture.
Pour Batter and Bake: Pour the batter into your prepared bundt or loaf pan, smoothing the top with a spatula for even baking. Bake in the preheated oven for 60 to 70 minutes (50–60 minutes if using a loaf pan) until a toothpick inserted in the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for about 15 minutes to set. Then carefully remove it from the pan and transfer it to a wire rack to cool completely, ensuring the glaze won’t melt when applied.
Make the Chocolate Glaze: In a small saucepan over medium heat, heat the heavy cream until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips, unsalted butter, and vanilla extract. Let sit for one minute, then stir until the mixture is smooth, glossy, and fully combined.
Glaze the Cake: Place the completely cooled cake on a serving plate and drizzle the chocolate glaze over the top, allowing it to drip naturally down the sides for an elegant finish.
Set Glaze and Serve: Let the glaze set for about 15 to 20 minutes at room temperature before slicing and serving to ensure a clean cut and glossy appearance.

Notes

You can substitute sour cream for buttermilk if needed, maintaining the cake’s moisture and tang.
Ensure the cake is completely cool before glazing to avoid melting the glaze.
If you prefer a heavier chocolate flavor, use dark cocoa powder instead of unsweetened cocoa powder.
To store, keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
For a decorative touch, sprinkle chopped nuts or chocolate shavings on top of the glaze before it sets.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate pound cake, chocolate glaze, glossy chocolate cake, rich chocolate dessert, bundt cake