Chocolate Pound Cake

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
10 to 12 servings

Times:

Prep: 30 min
Inactive Prep: 1 hr 0 min
Cook: 1 hr 10 min
Total:: 2 hr 40 min

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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.

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Comments & Reviews

recipe Chocolate Pound Cake
donna melville, NY 08-25-2009
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Driest cake i've ever made!
Rated: 1 stars out of 5

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. Read more
recipe Chocolate Pound Cake
Wendy Casper, WY 06-08-2009
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Love this cake.
Rated: 5 stars out of 5

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!Read more
recipe Chocolate Pound Cake
Lisa Turnersville, NJ 10-27-2008
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There is no mistake
Rated: 5 stars out of 5

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!Read more
recipe Chocolate Pound Cake
niki los angeles, CA 08-09-2008
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fantastic
Rated: 5 stars out of 5

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.Read more
recipe Chocolate Pound Cake
Anonymous 06-25-2008
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Chocolate Heaven
Rated: 5 stars out of 5

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.Read more
recipe Chocolate Pound Cake
Anonymous 06-20-2008
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good
Rated: 5 stars out of 5

this recipe is so funny to make