Triple Chocolate Buttermilk Pound Cake

By BearForce

Southern Living Recipe

Ingredients

• Chocolate Glaze:
• 2 cups flour
• 3/4 cup unsweetened cocoa
• 1/2 tsp. baking powder
• 1 tsp. table salt
• 1 1/2 cups butter, softened
• 3 cups sugar
• 5 large eggs, room temperature
• 1 1/4 cups buttermilk
• 2 tsp. instant espresso
• 1 tsp. vanilla extract
• 1 cup 60% cacao bittersweet chocolate morsels
• 3/4 cup semisweet chocolate morsels
• 3 Tbsp. butter
• 1 Tbsp. light corn syrup
• 1/2 tsp. vanilla extract
• Buttermilk Glaze:
• 1 cup powdered sugar
• 1 to 2 Tbsp. buttermilk
• 1/4 tsp. vanilla extract

Preparation

Step 1

Cake: Preheat oven to 325 degrees. Whisk together the flour and next 3 ingredients. Beat butter until smooth. Gradually add sugar, beating until fluffy. Add eggs, 1 at a time, beat. Combine buttermilk and next 2 ingredients. Add flour mixture to egg mixture. Beat at low speed after each addition. Fold in chocolate morsels. Pour into greased and floured 12-cup Bundt pan. Tap on counter to remove air bubbles. Bake for 1 hour & 15 minutes. Cool in pan and then completely on a rack.

Chocolate Glaze: Combine chocolate morsels, butter, and corn syrup in a glass bowl. Microwave at medium for 1 to 1 1/2 minutes. Stir until smooth. Stir in vanilla.

Buttermilk Glaze: Whisk together powdered sugar, buttermilk, and vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.