| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 10 min |
| Yield: | 10 to 12 servings |
| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 10 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon salt
- 8 large eggs, at room temperature
- 2 egg large yolks, at room temperature
- 1 tablespoon pure vanilla extract
- 2 teaspoons instant espresso powder
- 12 ounces unsalted butter (3 sticks), room temperature
- 2 1/2 cups sugar
- 6 ounces bittersweet chocolate, roughly chopped
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- 8 tablespoons unsalted butter (1 stick)
- 1 tablespoon honey
Instructions
- Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
- Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside.
- In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour 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, until light and fluffy, about 4 minutes more.
- Adjust the mixer’s speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
- Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.
- Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
- Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.
- For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 742 |
| Total Fat | 44 g |
| Saturated Fat | 26 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 4 g |
| Sugar | 59 g |
| Protein | 10 g |
| Cholesterol | 236 mg |
| Sodium | 166 mg |
| Serving Size | 1 of 12 servings |
| Calories | 742 |
| Total Fat | 44 g |
| Saturated Fat | 26 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 4 g |
| Sugar | 59 g |
| Protein | 10 g |
| Cholesterol | 236 mg |
| Sodium | 166 mg |
Reviews
I’ve made this cake three times now and adore it. My husband is picky about desserts and this is the one I make for his birthday now without the topping because he likes just the cake itself. I had no issues with the baking time, but we did use dark chocolate instead of bittersweet for the chunks on the inside.
I love a well made chocolate pound cake one is good but…I needed a bit more wet ingredients . The cooking time was 1 hour and 10 min and mine was almost over done in 50 minutes.
It can be tweaked nicely but may be too much work for the outcome.
It can be tweaked nicely but may be too much work for the outcome.
I found this cake fun to bake. However it is to heavy with chocolate. It was also alittle bitter. Perhaps a sweeter chocolate could be used. But most folks are not as critical about my desserts.
I followed the recipe exactly and the house smelled wonderful while cooking – but after the allotted time it was not cooked. I cooked for about 25 minutes longer checking it often and once it was cooked I thought it would be fantastic. Served it Christmas day and no one touched it. It was dry and therefore didn’t taste as chocolaty as I expected it would.
I was just a bit wary of this recipe after reading some of the violently negative reviews – yikes! But I looked at the ingredients and thought, there is no way this cake could be bad. Turns out, I was right. The recipe as written fills two medium loaf pans 2/3rds full. Both turned out beautifully & made my whole apartment building smell like chocolate! The one thing I’ll change next time is bake for just a little less time – mine weren’t done after an hour and 10 mins but I think I left them in for an hour and 30 – the cakes would be a tad more moist and gooey I think if I’d taken them out a bit earlier. But as they are they’re great – dense and chocolaty! Don’t listen to the naysayers – give this recipe a try!
I am a very good baker and this pound cake looked amazing! Thought I’d give it a try. It was very disappointing and am glad I made an assortment of other desserts for a party I was hosting. The whole thing went into the trash and it’s such a waste because it’s a pricey cake to make. But I enjoy making other Neeley’s recipes and watching them, as well.
This cake is wonderfull. I have make it aprox 10 times now. I make a chocolate ganache for the top and then drizzle with melted white chocolate for a pretty effect. You do not melt the choclate when you fold it in. I use mini choc. chips and it helps with 2 things. A I do not have to chop and secondly, the chips are all uniformly small and makes the cake moist all the way through. For an added treat i sometimes take choc. truffles cut them in half and put them into the center of the cake. When you warm up the cake slices when serving…makes for a nice gooey choc effect.
Another great recipe…keep them coming!
To the novice bakers who think there is a mistake in the recipe–you are not supposed to melt the chocolate. The recipe simply says to fold in the chocolate. So all you do is fold the chopped chocolate into the batter. Obviously it melts into the base of the cake and adds to the moistness of the cake. NO leavening ingredient is used, but do NOT overmix when the flour is added. Just a few tips!
loved this cake was simple to make and can feed lots of people very moist. make sure people use a large bunt pan. cake will rise.
This recipe was easy to follow and fun to make. If u can’t find all the ingredients or atleast not exactly what the recipe calls for you can substitute for more common ingredients. This will be a new favorite of mine for many years to come.