Triple Chocolate Pound Cake 🍫🍰
Overview:
- Preparation Time: 25 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Servings: 14
- Rating: Not rated yet 🌟
Description:
Looking for a decadent treat to celebrate the end of summer? Look no further than this Triple Chocolate Pound Cake! 🎉 This recipe is a delightful find from an older cookbook, promising a rich, chocolatey experience that’s sure to please any sweet tooth. With layers of chocolate goodness, it’s a perfect dessert for those weeknight gatherings or whenever you need a delightful indulgence. Get ready to dive into layers of moist cake, rich chocolate chips, and a luscious glaze that ties it all together. Let’s bake up some chocolate magic! 🍫✨
Ingredients:
| For the Cake | |
|---|---|
| 1 cup (2 sticks) butter | Softened |
| 3 cups sugar | |
| 5 large eggs | Room temperature |
| 1 tablespoon vanilla extract | |
| 3 1/4 cups all-purpose flour | |
| 1/2 cup unsweetened cocoa powder | |
| 1 teaspoon baking powder | |
| 1/2 teaspoon salt | |
| 1 1/3 cups whole milk | |
| 1 cup semisweet chocolate chips |
| For the Glaze | |
|---|---|
| 1 cup semisweet chocolate chips | |
| 1/2 cup shortening | |
| 1 tablespoon light corn syrup |
Instructions:
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- Using an electric mixer on low speed, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract, ensuring it’s well incorporated.
- Scrape down the sides of the bowl, then beat on high speed for about 6 minutes, scraping the bowl occasionally. This helps create a light, airy texture.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix well after each addition until the batter is smooth.
- Stir in the semisweet chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared tube pan, spreading it evenly.
- Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, cool the cake in the pan for 20 minutes.
- Invert the cake onto a serving dish and cool completely before adding the glaze.
For the Glaze:
- In a saucepan over very low heat, combine the semisweet chocolate chips, shortening, and light corn syrup.
- Stir the mixture just until the chocolate is melted and the glaze is smooth. Be careful not to overheat.
- Cool the glaze slightly to thicken it slightly.
- Pour or spoon the glaze over the cooled cake, allowing it to drip down the sides.
- Let the cake stand until the glaze is set, usually about 30 minutes to an hour.
Serving Suggestions:
- This Triple Chocolate Pound Cake is best enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream 🍨.
- For an extra decadent touch, sprinkle some chocolate shavings or a dusting of cocoa powder on top.
- Pair it with a cup of hot coffee ☕ for the perfect indulgent dessert experience.
Notes:
- Make-Ahead: This cake can be made a day in advance. Store it covered at room temperature. The flavors actually deepen and meld together, making it even more delicious!
- Freezing: You can also freeze the cake for up to 3 months. Just ensure it’s well wrapped to prevent freezer burn.
- Variations: Feel free to customize this cake by adding chopped nuts, a swirl of peanut butter, or even a hint of espresso powder to the batter for an extra kick.
Now, get ready to savor each bite of this moist, chocolatey delight! Whether it’s a weeknight treat or a special celebration, this Triple Chocolate Pound Cake is sure to be a hit with everyone. Enjoy! 🍰🍫✨
