Dessert
Chocolate Pound Cake with Chocolate Glaze
Rich, velvety, and deeply chocolatey, this classic cake features a melt-in-your-mouth crumb finished with a silky dark chocolate glaze. The ultimate crowd-pleasing showstopper for true chocolate lovers.
Servings:
Ingredients
- 1 cup (100g/3½ oz) cocoa powder, sifted
- ⅔ cup (160ml/5½ fl oz) boiling water
- 250g (9 oz) unsalted butter, softened
- 1 cup (220g/7¾ oz) caster (superfine) sugar
- ½ cup (120g/4¼ oz) firmly packed brown sugar
- 2 teaspoons vanilla extract
- 5 eggs
- 1 cup (150g/5¼ oz) plain (all-purpose) flour
Chocolate glaze
- 100g (3½ oz) dark (70% cocoa) chocolate
- ¼ cup (60ml/2 fl oz) pure (whipping) cream
READY TO MAKE!
Make this recipe using our Donna Hay by GreenPan Ceramic Non-Stick Frypan, 30CM
SHOP NOW
Preparation Instructions
- Preheat the oven to 160°C (325°F).
- Place the cocoa and boiling water in a bowl and mix until smooth. Set aside.
- Place the butter and both the sugars in a bowl and whisk together using a handheld electric mixer for 6 minutes or until light and creamy.
- Add the vanilla, eggs and cocoa mixture and beat until well combined. Add the flour and mix until just combined. Pour the mixture into a 7.5cm x 24cm (3 in x 9½ in) loaf tin. Bake for 1 hour 10 minutes or until cooked when tested with a skewer.
- Allow to cool in the tin for 15 minutes, before turning out onto a wire rack to cool completely.
- To make the chocolate glaze, place the chocolate and cream in a small saucepan over low heat and stir until smooth. Cool slightly before spreading over the cooled cake to serve.
Photography: Chris Court
Recipe and styling: Donna Hay
