Chocolate Pound Cake with Fudgy Glaze
By Eshun Mott
* PLUS Cooking time: 65 minutes, Standing time: 1 hour
Dinner guests will be wowed when this chocolate pound cake appears at the end of the meal. (You don't have to tell them how easy it was to make!)
Ingredients
-
1 1/4 cup
all-purpose flour
-
1/2 tsp
salt
-
1/2 tsp
baking powder
-
1/4 tsp
baking soda
-
1/2 cup
sour cream
-
1 tsp
vanilla
-
1/3 cup
unsweetened
cocoa
, (such as Fry's)
-
3/4 cup
unsalted
butter
, softened
-
1 cup
granulated sugar
-
4
large
eggs
, beaten
Glaze
-
100 g
chopped
dark chocolate
, (about 1/2 cup)
-
2 tbsp
unsalted
butter
, cut into small pieces
-
2 tsp
corn syrup
Instructions
- Preheat oven to 350°F. Generously butter a 9 x 5-in. loaf pan and line the bottom with parchment paper. Set aside.
- Combine flour, salt, baking powder and soda in a bowl and stir until uniform.
- Combine sour cream and vanilla in a bowl and stir until uniform.
- Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, and beat really well between additions.
- Add half of flour mixture and beat until just combined. Add sour cream mixture, and beat until incorporated. Beat in remaining flour mixture.
- Scrape into prepared loaf pan and bake for 60 to 65 min or until a tester comes out clean.
- Let cool for 20 min, then run a knife around the edge of the pan to loosen cake. Turn out, remove parchment paper and place on a rack to cool completely.
- Combine chocolate, butter and corn syrup in a small, heavy-bottomed pot over low heat. Stir constantly until smooth. Remove from heat.
- Spoon over the top of the cake so it drizzles down the sides. Let stand 1 hr, or until glaze is set, before slicing.
Nutrition (per serving)
- Calories
- 397,
- Protein
- 7 g,
- Carbohydrates
- 40 g,
- Fat
- 25 g,
- Fibre
- 2 g,
- Sodium
- 201 mg.
Tip:
Most unsweetened cocoa powder sold in Canadian grocery stores in Dutch-processed, but when in doubt read the label.
Originally published in the Today’s Parent March 2014 issue.
