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Double Chocolate Pound Cake

Double Chocolate Pound Cake

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  • Makes: 8 servings
  • Hands On 25 mins
  • Total Time 2 hrs includes cooling time

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No doubt, this is a chocolate-lover's cake, richly flavored and crusted on the outside with a coating of mini chips and a dusting of cocoa powder. The recipe comes from Nathaniel Reid Bakery in St. Louis.

Ingredients

    Double Chocolate Pound Cake
  • 3/4 cup all-purpose flour
  • 1/3 cup plus 1 tablespoon unsweetened cocoa powder, divided
  • 1/4 cup cake flour
  • 1 teaspoon baking powder
  • 10 tablespoons unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup plus 1/2 cup granulated sugar, divided
  • 1 tablespoon honey
  • 1 1/4 teaspoons vanilla, divided
  • 1/2 teaspoon fine sea salt
  • 3 eggs
  • 1/4 cup bittersweet chocolate pieces
  • 1/2 cup plus 1 teaspoon water, divided
  • 3 tablespoons apricot jam
  • 1/2 cup miniature semisweet chocolate pieces
  • 1 1/2 teaspoons powdered sugar

Directions

  1. For cake: Preheat oven to 325 degrees . Butter and lightly flour an 8x4x2-inch loaf pan. In a medium bowl, stir together all-purpose flour, 1/3 cup cocoa powder, the cake flour and baking powder; set aside.
  2. In a large bowl, beat butter with an electric mixer on medium speed 30 seconds. Add brown sugar, 1/3 cup granulated sugar, the honey, 1 teaspoon vanilla and the salt. Beat until light and fluffy. Beat in eggs, one at a time, scraping bowl as needed. (Mixture will appear curdled.) Beat in flour mixture until just combined. Fold in bittersweet chocolate pieces. Spread batter in prepared pan.
  3. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cake in pan on a wire rack 10 minutes. Remove from pan.
  4. For vanilla syrup: In a small saucepan, bring 1/2 cup granulated sugar and 1/2 cup water to a boil, stirring to dissolve sugar. Stir in 1/4 teaspoon vanilla. Brush syrup on all sides of cake. Cool completely on rack.
  5. To decorate: In a small microwave-safe bowl, heat jam with 1 teaspoon water until melted, 30 to 45 seconds. Brush jam onto top of cooled cake. Cover top of cake with miniature chocolate chips, pressing lightly to stick. Dust with 1 tablespoon cocoa powder. Hold a sheet of paper at a diagonal angle over the cake, close to the top but not touching, and dust the exposed side with powdered sugar.

Nutrition Facts

(Double Chocolate Pound Cake)

Servings Per Recipe 8, Trans fatty acid (g) 1, fiber (g) 3, sodium (mg) 171, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, sat. fat (g) 14, carb. (g) 71, Fat, total (g) 23, chol. (mg) 108, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 555, iron (mg) 2, vit. C (mg) 1, sugar (g) 52, Potassium (mg) 228, pro. (g) 6, calcium (mg) 74, Folate (µg) 45, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 495

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