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Triple Chocolate Pound Cake



I needed a dessert for Easter dinner.  When I want to try something new, I go online.  One of my daughters loves everything chocolate so when I saw "triple chocolate" on this recipe from  My Recipes, I knew that it was the one. It is the buttermilk that makes this cake so delicious, moist and chocolatey.  It seems like a lot of ingredients, but it was so easy to make.  Just a quick note.  I buy my chocolate on Amazon.  Here is the link for the bittersweet chocolate:  Callebaut 811 53.8% Dark Semi Sweet Chocolate Callets 1 lb.  You can check other product suggestions on the drop down menu above.  This would make a perfect cake to serve at home.  It would also travel very easily.   Enjoy!!



INGREDIENTS

 CAKE

 2 cups all-purpose flour
3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 tsp. vanilla extract
1 cup 60% cacao bittersweet chocolate morsels

 CHOCOLATE GLAZE

 3/4 cup semisweet chocolate morsels
3 Tbsp. butter
1 Tbsp. light corn syrup
1/2 tsp. vanilla extract

 BUTTERMILK GLAZE

 1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 tsp. vanilla extract
Prepare Cake:  Preheat oven to 325°.  Spray a 12-cup bundt pan with Baker's Joy, no stick baking spray.  Sprinkle cocoa powder, tapping around pan (over sink or trash can) until covered. Sift together flour, cocoa, baking powder and salt.  Beat butter at medium-high speed with an electric mixer until smooth.  Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating just until yolk disappears.  Combine buttermilk and vanilla.   Alternate adding flour mixture and buttermilk mixture into egg mixture, starting and ending with flour.  Beat at a low speed after each addition.  Fold in bittersweet chocolate.  Pour batter into bundt pan.  Tap pan on counter to remove air bubbles.

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a tester inserted in center comes out clean.  Cool in pan on a wire rack for 20 minutes.  Remove from pan; cool completely on rack.

Prepare Chocolate Glaze:  Combine semisweet chocolate, butter and corn syrup in a microwave-safe bowl.  Microwave 1 minute.  Stir until smooth.  Add 1/2 minute if needed.  Stir in vanilla extract.

Prepare Buttermilk Glaze:  Whisk together powdered sugar, buttermilk and vanilla extract in a small bowl until smooth.  Add a little bit more buttermilk if desired.  

Drizzle chocolate glaze first, then drizzle buttermilk glaze.  I sprinkled this decoration over the wet glaze:  Sweetapolita: EASTER PARADE Sprinkle Medley

Makes 10-12 servings.





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