Chocolate Pound Cake

Total Time:
2 hr 40 min
Prep:
30 min
Inactive:
1 hr
Cook:
1 hr 10 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • Cake:
  • 2 1/2 cups all-purpose flour
  • 3/4 cup Dutch processed cocoa powder
  • 1/2 teaspoon salt
  • 8 large eggs, at room temperature
  • 2 egg large yolks, at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons instant espresso powder
  • 12 ounces unsalted butter (3 sticks), room temperature
  • 2 1/2 cups sugar
  • 6 ounces bittersweet chocolate, roughly chopped
  • Chocolate Glaze:
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 8 tablespoons unsalted butter (1 stick)
  • 1 tablespoon honey
Directions

Equipment: 10 cup bundt pan

Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.

Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together into a bowl and set aside.

In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.

Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.

Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.

Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.

For the glaze: Put all the ingredients in a microwave safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved


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    I love a well made chocolate pound cake one is good but...I needed a bit more wet ingredients . The cooking time was 1 hour and 10 min and mine was almost over done in 50 minutes. 
    It can be tweaked nicely but may be too much work for the outcome.
    I found this cake fun to bake. However it is to heavy with chocolate. It was also alittle bitter. Perhaps a sweeter chocolate could be used. But most folks are not as critical about my desserts.
    I followed the recipe exactly and the house smelled wonderful while cooking - but after the allotted time it was not cooked. I cooked for about 25 minutes longer checking it often and once it was cooked I thought it would be fantastic. Served it Christmas day and no one touched it. It was dry and therefore didn't taste as chocolaty as I expected it would.
    I was just a bit wary of this recipe after reading some of the violently negative reviews - yikes! But I looked at the ingredients and thought, there is no way this cake could be bad. Turns out, I was right. The recipe as written fills two medium loaf pans 2/3rds full. Both turned out beautifully & made my whole apartment building smell like chocolate! The one thing I'll change next time is bake for just a little less time - mine weren't done after an hour and 10 mins but I think I left them in for an hour and 30 - the cakes would be a tad more moist and gooey I think if I'd taken them out a bit earlier. But as they are they're great - dense and chocolaty! Don't listen to the naysayers - give this recipe a try!
    I am a very good baker and this pound cake looked amazing! Thought I'd give it a try. It was very disappointing and am glad I made an assortment of other desserts for a party I was hosting. The whole thing went into the trash and it's such a waste because it's a pricey cake to make. But I enjoy making other Neeley's recipes and watching them, as well.
    This cake is wonderfull. I have make it aprox 10 times now. I make a chocolate ganache for the top and then drizzle with melted white chocolate for a pretty effect. You do not melt the choclate when you fold it in. I use mini choc. chips and it helps with 2 things. A I do not have to chop and secondly, the chips are all uniformly small and makes the cake moist all the way through. For an added treat i sometimes take choc. truffles cut them in half and put them into the center of the cake. When you warm up the cake slices when serving...makes for a nice gooey choc effect.
     

     
    Another great recipe...keep them coming!
    To the novice bakers who think there is a mistake in the recipe--you are not supposed to melt the chocolate. The recipe simply says to fold in the chocolate. So all you do is fold the chopped chocolate into the batter. Obviously it melts into the base of the cake and adds to the moistness of the cake. NO leavening ingredient is used, but do NOT overmix when the flour is added. Just a few tips!
    loved this cake was simple to make and can feed lots of people very moist. make sure people use a large bunt pan. cake will rise.
    This recipe was easy to follow and fun to make. If u can't find all the ingredients or atleast not exactly what the recipe calls for you can substitute for more common ingredients. This will be a new favorite of mine for many years to come.
    this recipe is so funny to make
    This Pound Cake is the best i have ever had!It is so moist and chocolatey. I love chocolate and this cake was right gor me:)
    To make this a great cake what you should do is Omit espresso powder, and only use semi-sweet chocolate instead of the bitter sweet. This also goes great if you eat it with strawberries and a little powdered sugar on top. Also put in a few extra Godiva chocolate chunks in it from a normal Godiva chocolate bar for a great warm chocolate goo in each bite!!!
    great for people who love chocolate like i do mmmmmmmm......
    Awesome!!
    Thats a nice recipe but the only thing wrong is that there is to much salt.
    I would appreciate that I receive a reply on this e-mail. This recipie is the worst I have ever used on your network. This cake is terrible. Words can not express how bad it is. iF YOU ARE ANY KIND OF A COMPANY YOU WILL ANSWER THIS E-MAIL. AS OF NOW I WILL NEVER TUNE TO YOUR NETWOK AGAIN.
     
    Conrad Kalin 941-875-4051
     
    PS If you had a rating of-1000 Is what I would have used.
    I haven't even cut into the cake yet, and it seems very dry. It is for a party, and have opted to not bring it.I think the mistake was not including the part that the bittersweet needed to be melted first prior to being added to the cake, I should have listened to my instincts knowing this didn't sound right, but followed the recipe anyway. It's too expensive of a cake to make over again, so I'm rushing to make something else. I'm usually happy with FN recipes.
    Too rich and wasn't worth the work.
    honestly this is something you should make to top off a nice thanksgiving it depends on how you feel about this cake as a 14 year old i love to cook and this would be a good desert to top off at my home on the holidays.
    yummy
    ill try it n i hope it is as nice as it seems
    It was pretty good
    This cake came out dense, heavy and dry. The reason why is because there is no leavening included in the recipe (e.g., baking powder, baking soda, etc.). I would not try this recipe again.
    great choice to mix with chocolate
    This is absolutelt delicious
    THat's all AWESOME!!!!!!
    I rate this as not very good for several reasons. First, the cake is expensive to make for the quality you get. It was ok tasting. Not great. Not spectacular, just ok. It dries out very quickly and is all and all not worth the effort. Secondly, it is labor intensive. Not difficult, but alot of different steps AND a ton of dishes. So for what you get, not worth it. I would not make this again. I would encourage you to find a better recipe to try.
    It's supposed to be a pound cake
    This cake was the most moist cake I have ever eaten. we left out the expresso but it was so delicious with the bitter sweet chocolate sauce. I felt like I was eating high quality food from a classy resturant.
    overall i thought this cake was was wonderful. any chocolate lover will die over this cake. the only thing was that it was some what hard to make. i think a few tries will make it even better
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