Chocolate Pound Cake with Peanut Butter Glaze

By lindybug

Ingredients

• FOR THE CAKE
• 2 1/4 cup all-purpose flour
• 1 cup best-quality unsweetened cocoa powder
• 1 tablespoon coarse salt
• 4 sticks softened unsalted butter, plus more for pans
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large, room-temperature eggs
• FOR THE TOPPING
• 1/4 cup peanut butter
• 5 to 6 tablespoons milk

Details

Servings 2

Preparation

Step 1

1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
4. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
5. Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.