Description
An incredibly moist and rich chocolate pound cake, packed with three types of chocolate and topped with a decadent double chocolate glaze.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chunks
- For the Glaze: 1 cup powdered sugar, 1/4 cup cocoa powder, 3 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Mix in the buttermilk.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chunks.
- Pour the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and cocoa powder. Gradually whisk in the milk and vanilla until smooth. Drizzle the glaze over the completely cooled cake.
Notes
You can customize the seasonings to taste.