Chocolate pound cake

Votes: 1

Time: 2 hours 40 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 742, total fat 44 G., saturated fats 26 G., proteins 10 G., carbohydrates 85 G., fiber 4 G., cholesterol 236 mg, sodium 166 mg, sugar 59 G.

Bits of dark chocolate and cocoa infuse this cake with a wonderful chocolate flavor, and a couple of spoons of coffee add even more richness and richness. The cake is soft and just the right amount of moist, and the chocolate glaze adds a festive touch. Simply drizzle it over the cake, letting the chocolate drip down the sides, and serve. You can bake the cake ahead of time and freeze it, or wrap it in plastic wrap and save it for tomorrow (it'll be even more delicious!). In this case, drizzle the glaze just before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

2.5 cups premium flour
3/4 cup cocoa powder
0.5 tsp salt
8 large eggs, room temperature
2 large egg yolks, room temperature
1 tbsp vanilla extract
2 tsp instant espresso powder
340 g unsalted butter, room temperature
2.5 cups of sugar
170 g dark chocolate, chopped
Special equipment: 10-cup muffin tin with a hole in the center

Chocolate glaze

170 g dark or semi-sweet chocolate, finely chopped
110 g unsalted butter
1 tbsp. honey

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, cocoa, dark chocolate, coffee, semi-sweet chocolate

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat the oven to 175°C. Grease a cake pan with butter and dust with flour.
Sift the flour, cocoa, and salt into a medium bowl. In another bowl, combine the eggs, yolks, vanilla extract, and espresso powder and set aside. Using a heavy-duty mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute or until smooth. Gradually beat 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 speed until light and fluffy, about 4 more minutes.

Reduce mixer speed to low. Add half the flour mixture and mix until fully incorporated, then add the remaining flour. Scrape down the sides of the bowl and beat on medium-high speed for another 30 seconds.
Reduce mixer speed to low again and add half the egg mixture, mixing until fully incorporated. Add the remaining egg mixture and mix until the dough is almost smooth. Fold in the chocolate by hand. Be careful not to overbeat the dough..
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.
Let the cake cool in the pan on a wire rack for 10 minutes. Then remove it from the pan and let it cool on a wire rack. If you're not serving the cake the same day, wrap it in plastic wrap and store it at room temperature. Before serving, drizzle the glaze over the cake. The cake can be frozen for up to 1 month.
Glaze:

Place all ingredients in a microwave-safe bowl or glass measuring cup. Melt in the microwave on 50% power until the chocolate is soft, about 1 minute. Stir and continue heating until the chocolate is completely melted, about 1 more minute. Remove from the microwave and whisk until a smooth, glossy glaze forms. While the glaze is still warm, drizzle it over the cooled cake, letting it drip down the sides. Serve.