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Triple Chocolate Pound Cake

Triple Chocolate Pound Cake

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Makes 1 bundt cake.
By Dennis W. Viau; modified from several recipes.

I like cake, but I like the baked part of it. When I am handed a little square of cake with half an inch of frosting on top, I scrape off the frosting and eat the cake. This pound cake appealed to me for two reasons. It has a glaze rather than frosting and it uses a bundt pan. I have a really good pan.


For the Cake:
2¼ cups (12 ounces/340g) all purpose flour
¼ cup (20g) unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
8 ounces (227g) butter; room temperature, either unsalted, or if salted you can omit the salt above
2 cups (400g) sugar
2 teaspoons vanilla extract
4 large eggs (weighing about 2 ounces/55g each in the shell)
8 ounces (227g) semisweet chocolate
1 cup (237ml/300g) chocolate syrup
1 cup (237ml) buttermilk
For the Glaze:
½ cup (118ml) heavy cream
4 ounces (113g) semisweet chocolate; chopped


Combine the flour, cocoa, salt (if using) baking soda, and baking powder in a medium bowl, blending well with a whisk.

In a large bowl, combine the butter and sugar, beating well with an electric mixer until light and fluffy, 2 to 3 minutes. Add the vanilla and the eggs, one at time, beating well to incorporate each egg before adding another. Heat the 8 ounces (227g) chocolate in the top of a double boiler (place a smaller pan over boiling water in a larger pan) until the chocolate is all melted. Do not overheat. Drizzle the chocolate into the butter mixture, mixing constantly, until it is all combined. Add the chocolate syrup and combine well.

Heat the oven to 325°F (163°C).

Add about a third of the flour mixture to the butter mixture and combine with the mixer at low speed. Add half the buttermilk and combine. Continue alternately with another third of the flour mixture, the remainder of the buttermilk, and the remainder of the flour mixture, combining well each time. Beat only to mix; do not beat too much.

Butter the insides of a 15-cup bundt pan. Pour the batter into the pan, distributing it evenly. Bake until a toothpick inserted into the center comes out clean (or to an internal temperature above 205°F (96°C). Cool in the pan on a wire rack for 30 minutes, then invert onto the rack and let cool completely.

To prepare the glaze: Heat the cream in a small saucepan until the liquid just begins to boil. Then remove from the heat and add the chopped chocolate. Set aside for 5 minutes. Then whisk until smooth. Let cool 10 to 15 minutes, until it slightly thickens.

Either place the cake with the cooling rack over a baking sheet (or sheet of foil) or transfer the cake to a serving platter. Drizzle the chocolate syrup over the cake. If you use the cooling rack, let the glaze finish dripping off the cake before transferring to a platter. Some bakers prefer to drizzle the glaze onto the cake while it is on a platter, letting the glaze pool around the sides of the plate.

Allow the glaze to set for a few minutes, then serve.