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.



Double Chocolate Pound Cake


  • For cake: Preheat oven to 325°. 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.

  • 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.

  • 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.

  • 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.

  • 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

495 calories; 23 g total fat; 108 mg cholesterol; 171 mg sodium. 71 g carbohydrates; 6 g protein;