Glazed Chocolate Pound Cake

By pinkadidas178

Ingredients

• Cake
• 1 cup (5 oz) all-purpose flour
• 1 teaspoon salt
• 3/4 cup cocoa powder
• 2 oz milk chocolate, finely chopped
• 1/3 cup boiling water
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 5 large eggs, at room temperature
• Glaze
• 3.5 oz semisweet chocolate (60% or less cacao), finely chopped
• 1/4 cup heavy cream
• 2 teaspoons light corn syrup

Details

Adapted from google.com

Preparation

Step 1

Preheat oven to 325 F with a rack in the lower third. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray with flour.

Whisk the flour and salt together in a medium bowl. Add the cocoa powder and chocolate to a heatproof bowl, then pour the boiling water over them and stir until the chocolate is completely melted and the mixture is well combined and smooth. Set aside to cool for 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cooled chocolate mixture, both sugars, and the vanilla. Beat on medium to medium-high speed until very fluffy, about 2-3 minutes, scraping down the sides of the bowl as necessary. Add the eggs, one at a time, beating until completely incorporated. With the mixer on low, add the dry ingredients in 3 additions, mixing just until combined. The batter might look curdled at this point, that’s ok.

Transfer the batter to the prepared pan, smoothing the top into an even layer (the batter will almost completely fill the pan). Gently tap the pan on your work surface a few times to eliminate any air bubbles. Bake for 65-70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out of the pan and allow to cool completely.

Meanwhile, to make the glaze: add the chocolate to a heatproof bowl. Add the cream to a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and let it stand (ie don’t stir) for 1 minute. Then, gently whisk the mixture until the chocolate is completely melted and smooth. Mix in the corn syrup. Allow the glaze to cool completely, gently stirring it a few times as it does. The glaze will thicken as it cools.

Pour the glaze into the center of the cooled cake. Use an offset spatula to spread the glaze to the edges (it should be thick enough that it’s not running down the sides).