Decadent Chocolate Pound Cake with Rich Glaze: Your Ultimate Recipe Guide
There’s nothing quite like a slice of homemade chocolate pound cake, especially when it’s as rich, moist, and utterly satisfying as this recipe promises. Today’s endeavor into the world of baking was inspired by a fantastic find at Costco last week: a generous supply of premium cocoa powder. This isn’t just any chocolate cake; it’s a meticulously crafted pound cake designed for a perfectly tender crumb and an unforgettable chocolate experience, elevated further by a simple yet luxurious chocolate glaze that sets quickly with a delightful crack.
The Secret to Deep Flavor: Dutch Process Cocoa
Next time you’re on a warehouse shopping trip, make a point to check the baking aisle. You might just get lucky and discover 24 oz cans of Rodelle unsweetened cocoa powder for an unbeatable price, often around $7.00. This is an exceptional deal for any quality cocoa powder, but it’s particularly remarkable for Rodelle, which is a Dutch-processed type. For this exquisite chocolate pound cake, the choice of cocoa powder plays a crucial role in achieving that rich, dark color and complex flavor profile.
Dutch Process vs. Natural Cocoa: What’s the Difference?
Understanding the distinction between Dutch process and natural cocoa is key to successful chocolate baking. Natural cocoa powder is acidic, with a pH level between 5.3 and 5.8. It reacts with baking soda, producing carbon dioxide and helping cakes rise. Dutch-processed cocoa, on the other hand, has been treated with an alkali solution to neutralize its acidity, resulting in a darker color (often a deep reddish-brown) and a milder, less bitter, and more mellow chocolate flavor. Its pH is typically between 6.8 and 8.1.
For recipes like this chocolate pound cake, where baking powder is the primary leavening agent (which already contains its own acid), Dutch process cocoa is often preferred. It won’t interfere with the leavening process and contributes to a wonderfully deep, almost fudgy chocolate taste and a striking dark hue that is incredibly appealing. While I’ve only personally made this particular chocolate pound cake with Dutch processed cocoa, a natural cocoa powder should also work fine, though the final color and flavor might be slightly different. For an even darker, more intensely flavored cake, consider using Hershey’s Special Dark, which is a blend of natural and Dutch-processed cocoas.
Achieving the Perfect Pound Cake Texture
A truly great pound cake is defined by its texture – dense yet tender, with a fine, even crumb. To achieve this desirable characteristic for our chocolate pound cake, I made a few strategic adjustments to the classic pound cake formula. These modifications contribute significantly to the cake’s delicate texture and overall appeal, ensuring each bite is a pure delight.
Grinding the Sugar for a Finer Crumb
One key technique employed here is grinding the granulated sugar in a food processor before incorporating it into the batter. This step reduces the sugar crystals to a finer consistency, allowing them to dissolve more readily and integrate more smoothly into the fat. The result is a more uniform emulsion, which prevents a grainy texture and contributes to a remarkably tight-crumbed and lighter texture in the final pound cake. This subtle change makes a noticeable difference in the cake’s elegance.
The Magic of Cake Flour
Traditionally, pound cakes use all-purpose flour. However, to enhance the tenderness of this chocolate pound cake, I replaced the original all-purpose flour with cake flour. Cake flour has a lower protein content compared to all-purpose flour, which means it forms less gluten when mixed. Less gluten translates to a softer, more delicate, and less chewy crumb – perfect for a melt-in-your-mouth pound cake. If you don’t have cake flour on hand, you can create a reasonable substitute by measuring out 2 cups of all-purpose flour, removing 2 tablespoons, and then replacing those 2 tablespoons with cornstarch. Sift this mixture several times to ensure it’s well combined.
The Power Duo: Butter and Shortening
Another modification for an optimal texture involves using a combination of butter and shortening instead of just butter. While butter provides unparalleled flavor and richness, shortening offers a higher melting point and contributes to a wonderfully tender, moist, and stable cake. The shortening helps create a finer crumb and prevents the cake from drying out too quickly. If you prefer to use all butter, you certainly can – simply replace the ½ cup of shortening with another stick of unsalted butter (98 grams).
The Irresistible Chocolate Glaze!
For both iterations of this cake – whether baked in a loaf pan or a tube pan – I opted for a chocolate glaze that has become my go-to. It sets relatively quickly and often develops charming little cracks, adding character rather than detracting from it. While it might not be the smoothest or “prettiest” glaze by conventional standards, its incredible taste and texture are simply irresistible, which is why I find myself using it repeatedly. Frankly, this glaze is my favorite part of the entire chocolate pound cake! However, if you prefer a simpler finish, you can easily omit the glaze and instead dust the cooled cake generously with powdered sugar for a classic look.
Choosing the Right Pan for Your Pound Cake
The choice of baking pan can impact both the cake’s appearance and how easily it can be served. For this chocolate pound cake, I initially halved the recipe and baked it in a loaf pan. For the full recipe, I used a tube pan, which is excellent for ensuring even baking and easy slicing, especially if you plan on serving individual slices or plating the cake in advance. Tube pans, with their central cone, help distribute heat more evenly, which is crucial for a dense pound cake.
For a more decorative presentation, especially if you’re bringing the cake to an event, a Bundt pan would undoubtedly look more elegant with its intricate designs. The quick-setting nature of this particular glaze, while delicious, can sometimes look a bit “weird” or less refined on the straight sides of a tube pan-shaped cake compared to how it might settle into the grooves of a Bundt pan. But let me assure you, regardless of the pan shape, the taste remains absolutely fantastic!
Tips for a Perfect Glaze Every Time
- **Sift your powdered sugar:** This is a crucial step to ensure a lump-free, smooth glaze.
- **Melt butter gently:** Overheating butter can separate its solids from fats, affecting the glaze’s texture.
- **Add liquid gradually:** Start with the suggested amount of heavy cream, then add a tiny bit more if needed to reach your desired consistency. It’s easier to thin a glaze than to thicken it.
- **Glaze while still warm (cake cooled):** While the cake should be completely cool, apply the glaze before it sets in the bowl. This ensures it flows smoothly over the cake.
- **Place cake on a wire rack:** Set the cooled cake on a wire rack over a baking sheet to catch any excess glaze, making cleanup easier.
Baking Your Masterpiece: Step-by-Step Success
Baking a pound cake, while seemingly straightforward, benefits from attention to detail at each step. From ensuring your ingredients are at room temperature to the careful mixing technique, every action contributes to the final perfect result – a moist, flavorful, and tender chocolate pound cake. Here are some expanded tips to guide you:
- **Room Temperature Ingredients:** This is paramount for pound cakes. Room temperature butter, eggs, and buttermilk cream together beautifully, creating a smooth, emulsified batter that traps air efficiently, leading to a lighter crumb. Cold ingredients will result in a lumpy, curdled batter and a denser cake.
- **Creaming Butter and Sugar:** Don’t rush this step! Beating the butter, shortening, and ground sugar for the full five minutes is essential. This process incorporates air into the fat, which is a primary leavening mechanism for pound cakes, giving them their characteristic texture.
- **Adding Eggs Gradually:** Incorporate eggs one at a time, beating well after each addition. This ensures the eggs are fully emulsified into the fat mixture, preventing the batter from separating.
- **Alternating Dry and Wet Ingredients:** Adding the flour mixture and buttermilk alternately, beginning and ending with flour, helps prevent overmixing the gluten in the flour and keeps the batter smooth. Overmixing can lead to a tough cake.
- **The Espresso Boost:** Don’t skip the instant espresso powder! It doesn’t make the cake taste like coffee; rather, it intensifies and deepens the chocolate flavor, making it taste even more chocolatey and complex.
- **Removing Air Bubbles:** The unique step of dropping the pan a few inches above the counter helps release large air bubbles from the batter. This contributes to the dense, even crumb that is characteristic of a true pound cake.
- **Testing for Doneness:** A cake tester (or toothpick) inserted into the center should come out clean. However, with very moist cakes, sometimes a few moist crumbs are acceptable. If it comes out wet with batter, it needs more time.
- **Cooling Properly:** Allowing the cake to cool in the pan for 10 minutes before inverting helps it set and prevents it from sticking or breaking. Cooling completely on a wire rack is crucial before glazing, as a warm cake will melt the glaze.
Serving and Storage Suggestions
This decadent chocolate pound cake is exquisite on its own, but it also pairs beautifully with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a side of fresh berries (raspberries or strawberries provide a lovely tart contrast). For storage, keep the cake covered at room temperature for up to 3-4 days. For longer storage, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
This chocolate pound cake with its perfect crumb and delightful glaze is more than just a dessert; it’s a labor of love that delivers immense satisfaction with every bite. I encourage you to try this recipe and experience the joy of baking this truly special treat!
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Recipe
Chocolate Pound Cake
Anna
Pin Recipe
Equipment
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1 Tube Pan
Ingredients
- 2 ¼ cups cake flour or 2 cups all-purpose (250 grams)
- 1 cup unsweetened cocoa powder (Dutch process)
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 cups granulated sugar (580 grams)
- 2 sticks unsalted butter (230 grams)
- ½ cup shortening or just use another stick of butter (98 grams)
- 5 large eggs, bring to room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons instant espresso powder
- 1 cup buttermilk, room temperature (240 grams)
- ¼ cup water
Icing
- 2 tablespoons butter (28 grams)
- 2 tablespoons Dutch process cocoa powder
- 1 cup powdered sugar, sifted (120 grams)
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
Instructions
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Preheat the oven to 325 degrees F (160°C). Spray a 10-inch tube pan very generously with flour-added baking spray. Set it on a rimmed cookie sheet.
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In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt. Set aside.
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Grind the granulated sugar in a food processor until very fine. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and shortening on medium speed until creamy and light, about 2-3 minutes. Gradually add the finely ground sugar, one-third at a time, and continue beating for five minutes until the mixture is light and fluffy.
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With the mixer on low speed, add the room temperature eggs one at a time, beating for 30 seconds after each egg is added until fully incorporated. After all eggs are in, scrape down the sides of the bowl with a spatula and increase the mixer speed to medium-high. Beat for about 5 more minutes to incorporate air. Beat in the vanilla extract and the instant espresso powder until just combined.
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Reduce mixer speed to the lowest setting (or mix by hand). Alternately add the flour mixture and room temperature buttermilk to the wet ingredients, beginning and ending with the flour mixture (e.g., flour, buttermilk, flour, buttermilk, flour). Mix just until combined after each addition. Finally, add the water and mix gently until just incorporated, being careful not to overmix.
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Pour the batter evenly into the prepared tube pan. To remove any large air bubbles, hold the cake pan about 4 inches above the counter and gently drop it (tap it firmly) onto the counter a few times. Place the pan back onto the baking sheet and bake for approximately 80 minutes, or until a cake tester inserted into the center of the cake comes out clean (a few moist crumbs are fine, but no wet batter). Let the cake cool in the pan on a wire rack for about 10 minutes before carefully inverting it onto the rack to cool completely.
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Ensure the cake is completely cool before making the icing. To prepare the icing: In a large (2-cup) microwave-safe bowl or measuring cup, melt the butter. Stir in the Dutch process cocoa powder and sifted powdered sugar until smooth. Gradually add the heavy cream, stirring continuously until the glaze is shiny and smooth. Stir in the vanilla extract. Immediately pour the glaze evenly over the cooled cake, allowing it to drip down the sides, before it begins to set.
Notes
For the coffee, I used one and a half packs of Folgers Black Silk instant coffee powder. You can use any instant espresso powder or fine instant coffee granules.