This glazed chocolate pound cake recipe makes a great dessert for any occasion. The simple chocolate glaze on top will take this cake to a whole other level.
How To Make Glazed Chocolate Pound Cake
Ingredients
Cake
- 1 ¾ cups butter flavor all-vegetable shortening
- 3 cups granulated sugar
- 5 eggs
- 1 tsp. vanilla
- 3 ¼ cups all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 ⅓ cups milk
- 1 cup miniature semi-sweet chocolate chips
Glaze
- 1 cup miniature semi-sweet chocolate chips
- 1/4 cup butter flavor all-vegetable shortening
- 1 tbsp. light corn syrup
Instructions
For Cake
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Heat oven to 325 degrees. Grease and flour a 10-inch tube pan.
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Combine shortening, sugar, eggs, and vanilla.
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Beat at low speed with an electric mixer until blended, scraping the bowl constantly.
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Beat on high speed for 6 minutes, scraping bowl occasionally.
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Combine flour, cocoa, baking powder, and salt in a medium bowl.
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Mix in dry ingredients alternately with milk to the shortening mixture, beating after each addition until batter is smooth.
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Stir in chocolate chips and spoon into the pan.
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Bake at 325 degrees for 75 to 85 minutes, or until a wooden pick inserted in the center comes out clean.
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Cool on a wire rack for 20 minutes before inverting onto a serving dish to cool completely.
For Glaze
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Combine all glaze ingredients in the top part of a double boiler over hot (not boiling) water, stirring frequently.
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Alternatively, place ingredients in a microwave-safe bowl and microwave at 50% [Medium] for 1 minute 15 seconds. Repeat at 15-second intervals, as necessary.
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Once everything is melted and smooth, let cool slightly.
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Spoon over the cake and let stand until glaze is firm.
Nutrition
- Sugar: 76g
- :
- Calcium: 99mg
- Calories: 938kcal
- Carbohydrates: 110g
- Cholesterol: 73mg
- Fat: 53g
- Fiber: 5g
- Iron: 5mg
- Potassium: 375mg
- Protein: 10g
- Saturated Fat: 19g
- Sodium: 169mg
- Vitamin A: 163IU
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