Chocolate Pound Cake

Name: Chocolate Pound Cake
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 170 grams bittersweet chocolate, roughly chopped; 177 milliliters Dutch-processed cocoa powder; 2 larges egg large yolks, at room temperature; 8 larges eggs, at room temperature; 591 milliliters all-purpose flour; 1 Tbsp honey; 2 teaspoons instant espresso powder; 1 teaspoons salt; 170 grams bittersweet or semisweet chocolate, finely chopped; 591 milliliters sugar; 8 Tbsps unsalted butter (1 stick); 340 grams unsalted butter (3 sticks), room temperature; 1 Tbsp pure vanilla extract

You can never have too many dessert recipes, so give Chocolate Pound Cake a try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 763 calories, 10g of protein, and 46g of fat. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. A mixture of bittersweet chocolate, dutch-processed cocoa powder, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Special equipment: 10 cup bundt pan

Equipment you will use

Kugelhopf Pan

Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

Sift the flour, cocoa, and salt into a medium bowl.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Bowl

Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside.

Ingredients you will need

Instant Espresso

Vanilla

Egg Yolk

Egg

Equipment you will use

Whisk

Bowl

In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.

Ingredients you will need

Butter

Sugar

Equipment you will use

Spatula

Blender

Bowl

Adjust the mixer's speed to its lowest setting.

Equipment you will use

Blender

Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Adjust again to low speed and add half the egg mixture, mix until blended and smooth.

Ingredients you will need

Egg

Add the remaining egg mixture and beat until almost blended.

Ingredients you will need

Egg

Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.

Ingredients you will need

Chocolate

Equipment you will use

Blender

Bowl

Spoon the batter into the prepared pan and smooth the top with a spatula.

Equipment you will use

Spatula

Frying Pan

Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

Equipment you will use

Toothpicks

Oven

Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.

Ingredients you will need

Glaze

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more.

Ingredients you will need

Glaze

Equipment you will use

Measuring Cup