Chocolate Fudge Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The cake may be covered and held at room temperature for several days or frozen. Freeze, uncovered, until glaze is solid, then wrap in foil. Defrost, uncovered, at room temperature. Hope you enjoy this one. Ingredients:
3 oz. unsweetened chocolate, chopped |
1/2 lb. (2 sticks) butter, room temperature |
2 c. sugar |
4 eggs |
2 tsp. vanilla |
3 tbsp. brandy or water |
2 1/4 c. all-purpose flour |
1/2 tsp. salt, or to taste |
1 tsp. baking soda |
1 1/4 c. buttermilk |
chocolate glaze, optional |
4 oz. semi-sweet chocolate, chopped |
6 tbsp. (3/4 stick) butter |
2 tsp. light corn syrup |
1 tsp. water |
Directions:
1. Heavily grease a 12 cup Bundt pan; set aside. Preheat oven
2. to 350 degrees.
3. To make the cake, place chocolate in top of a double boiler over simmering water or in a microwave; stir until melted and smooth. Set aside to cool slightly.
4. In a large mixing bowl with an electric mixer, cream butter and sugar until light and fluffy. Mix in eggs one at a time, beating after each addition. Mix in chocolate, vanilla and brandy or water. In a small bowl stir together flour, salt and baking soda. With mixer on low speed, alternately add flour in fourths and buttermilk in thirds,
5. beginning and ending with the flour.
6. Pour into prepared pan.
7. Bake in center of oven for 1 hour or until a toothpick inserted in the center comes out clean. Remove to rack and cool 10 minutes. Invert to remove from pan and cool 20
8. minutes before frosting.
9. Meanwhile make Chocolate Glaze, if desired, by melting
10. chocolate and butter in a small saucepan or microwave.
11. Remove from heat and stir in corn syrup and water. If too
12. thin, let sit until it thickens slightly. Pour warm glaze
13. over top of cake, allowing it to drop down the sides. If
14. the glaze is too thick, reheat slightly. Let cake sit
15. several hours before serving.
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