Introduction

This Glossy Chocolate Pound Cake is a rich and decadent treat perfect for chocolate lovers. Its dense yet tender crumb, topped with a shiny chocolate glaze, makes it a showstopper for any occasion.

Glossy Chocolate Pound Cake Recipe - Recipe Image

Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 cup unsalted butter, softened
4 large eggs
Chocolate glaze (store-bought or homemade)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
Step 2: In a bowl, sift together the flour and cocoa powder to remove lumps and ensure even mixing.
Step 3: In a separate large bowl, beat the softened butter until creamy. Add eggs one at a time, beating well after each addition.
Step 4: Gradually fold the dry ingredients into the butter and egg mixture until just combined. Be careful not to overmix.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Once cooled, pour the chocolate glaze evenly over the top, allowing it to drip down the sides for a glossy finish.

Tips & Variations

Use high-quality cocoa powder for a richer chocolate flavor.
For extra moisture, add a tablespoon of sour cream or yogurt to the batter.
Try adding chopped nuts or chocolate chips to the batter for added texture.
If you prefer a less sweet glaze, mix dark chocolate with a small amount of cream instead of a sugary glaze.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week. Before serving, allow refrigerated cake to come to room temperature or warm slightly for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be used to make the cake lighter, but it might slightly change the texture, making it less dense than a traditional pound cake.

How do I make homemade chocolate glaze?

To make a simple chocolate glaze, melt equal parts chocolate and heavy cream together until smooth, then pour over the cooled cake.

Glossy Chocolate Pound Cake Recipe

Print Recipe

★★★★★

4.4 from 104 reviews

This Glossy Chocolate Pound Cake is a rich and moist dessert featuring a deep chocolate flavor balanced by a luscious, shiny chocolate glaze. Perfect for chocolate lovers, this cake delivers a dense yet tender crumb with a beautiful glossy finish that makes it ideal for special occasions or an indulgent everyday treat.

Author: Dana
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
4 large eggs

Glaze

4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Instructions

Prepare the batter: In a medium bowl, whisk together the flour and cocoa powder to combine. In a separate large bowl, cream the softened butter until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Bake the cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Pour the batter into the pan and smooth the top with a spatula. Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze when cooled: For the chocolate glaze, melt the chopped chocolate and butter together in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth and glossy. Let it cool slightly before pouring it evenly over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

Ensure the butter and eggs are at room temperature for a smoother batter.
Do not overmix the batter to keep the cake tender.
Use high-quality chocolate for the glaze to enhance flavor and shine.
Let the cake cool completely before glazing to prevent the glaze from melting off.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Chocolate Pound Cake, Chocolate Cake, Pound Cake, Chocolate Glaze, Moist Cake, Rich Chocolate Cake