Prepare to embark on a culinary journey that will transform your kitchen into a chocolate paradise! This Chocolate Velvet Pound Cake is not just a dessert – it's a rich, luxurious experience that promises to tantalize your taste buds and become the star of any gathering. With its incredibly moist texture, deep chocolate flavor, and a glossy chocolate glaze that will make your mouth water, this recipe is about to become your new go-to dessert that'll have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream (for glaze)
- 8 ounces dark chocolate (for glaze)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan to ensure easy release of the cake after baking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 4 large eggs, one at a time, mixing well after each addition. Then, add 1 teaspoon of vanilla extract and mix until fully incorporated.
- In a separate bowl, sift together 2 cups of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with 1 cup of buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Fold in 1 cup of semi-sweet chocolate chips into the batter until evenly distributed.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- While the cake is cooling, prepare the chocolate glaze. In a small saucepan over medium heat, combine 1 cup of heavy cream and 8 ounces of dark chocolate, chopped. Stir continuously until the chocolate is fully melted and the mixture is smooth.
- Once the glaze is ready, allow it to cool slightly before drizzling it over the cooled pound cake. You can use a spoon or a piping bag for more control over the glaze application.
- Let the glaze set for a few minutes before slicing the cake. Serve and enjoy your delicious Chocolate Velvet Pound Cake with Chocolate Glaze!
Tips
- Room Temperature is Key: Ensure all your ingredients, especially butter, eggs, and buttermilk, are at room temperature. This helps create a smoother, more uniform batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Use High-Quality Cocoa: The quality of your cocoa powder dramatically impacts the cake's flavor. Opt for a premium, unsweetened cocoa powder for the richest chocolate taste.
- Check for Doneness: Use the toothpick test – insert a toothpick into the center of the cake. If it comes out with just a few moist crumbs, your cake is perfect!
- Cooling Matters: Allow the cake to cool in the pan for 15 minutes before removing. This helps prevent the cake from breaking apart.
- Glaze Technique: For a professional look, let the glaze cool slightly before drizzling. This prevents it from being too runny and ensures a beautiful, controlled finish.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Always bring to room temperature before serving for the best flavor and texture.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 68g
Protein: 9g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 160mg
