Chocolate Pound Cake with Rich Fudge Glaze Recipe:

If you’re a chocolate lover looking for the perfect dessert, this chocolate pound cake topped with a luscious fudge glaze is your dream come true. This recipe brings a nostalgic touch of Southern charm to your kitchen, with its moist, tender crumb and a glaze that hardens into a rich fudge-like shell. It’s a dessert that promises to impress, whether for a celebration or a cozy night in.

Why This Recipe Is Special:

This recipe originates from a cherished tradition of homemade Southern desserts. The cake itself is a symphony of buttery richness and chocolatey goodness, while the glaze takes you back to the days of boiled icing—a method that ensures a glossy, fudge-like finish. Best of all, it’s made with simple, pantry-friendly ingredients.

Ingredients for the Chocolate Pound Cake:

Here’s everything you’ll need to whip up this delightful cake:

Butter: Unsalted butter works best, providing the perfect creamy base for your cake batter.
Sugar: Regular granulated sugar adds sweetness and texture to the cake.
Vanilla Extract: A splash of vanilla enhances the chocolate flavor beautifully.
Cocoa Powder: Choose natural unsweetened or Dutch-processed cocoa for that rich chocolate taste.
Eggs: These give the cake its structure and moisture.
Baking Powder: Ensures the cake rises evenly while baking.
All-Purpose Flour: This classic baking staple forms the base of the cake.
Milk: Use whole milk for a creamier texture.

Ingredients for the Fudge Glaze:

This glaze is what truly sets this cake apart:

Sugar: Provides the sweetness and helps create the fudgy texture.
Cocoa Powder: Adds deep chocolate flavor to the glaze.
Milk: Whole milk works best for a smooth, pourable consistency.
Butter and Shortening: These combine to give the glaze its glossy finish.
Salt: Enhances all the other flavors.
Vanilla Extract: A final touch of flavor that brings everything together.

Baking the Perfect Chocolate Pound Cake:

1. Preheat and Prepare the Pan
Start by preheating your oven to 325°F (163°C). Grease your bundt pan thoroughly with shortening and dust it with flour. Shake out any excess flour to ensure your cake doesn’t stick.

2. Creaming Butter and Sugar
In a large mixing bowl, cream room-temperature butter and sugar until the mixture is light and fluffy. This step is crucial for achieving a tender cake crumb.

3. Mixing Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and cocoa powder. This ensures even distribution of the dry ingredients.

4. Alternating Wet and Dry Additions
Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until incorporated to avoid overworking the batter.

5. Adding Eggs
Add the eggs one at a time, mixing well after each addition. This step ensures a silky smooth batter.

6. Baking the Cake
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 1 hour and 20 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your cake is ready.

7. Cooling the Cake
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack. Allow it to cool completely before glazing.

How to Make the Fudge Glaze:

1. Combining Ingredients
In a heavy-bottomed saucepan, combine sugar, cocoa, milk, butter, shortening, and salt. Stir constantly over medium-high heat until the mixture reaches a rolling boil.

2. Timing the Boil
Once boiling, let the glaze boil for exactly 2 minutes without stirring. This step ensures the right thickness and consistency.

3. Adding Vanilla
Remove the saucepan from the heat and stir in the vanilla extract. Let the glaze cool slightly; it should still be pourable but not too runny.

4. Glazing the Cake
Quickly spoon or pour the glaze over the cooled cake. It will set up quickly, so work efficiently.

Tips for Success:

Room Temperature Ingredients: Ensure all your ingredients are at room temperature to achieve the best texture.
Pan Prep: Take the time to grease and flour your pan thoroughly to prevent sticking.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Serving Suggestions: Serve slices with whipped cream, fresh berries, or a scoop of vanilla ice cream for an extra treat.

FAQs:

What if I don’t have a bundt pan?
No problem! Use 2 8-inch round pans or a 9×5-inch loaf pan. Adjust the baking time accordingly.

Can I skip the glaze?
Certainly! Dust the cake with powdered sugar or serve with chocolate sauce for a lighter option.

Chocolate Pound Cake with Fudge Glaze Recipe:

This simple chocolate pound cake with a rich glaze is a classic Southern delight, celebrated for its moist texture and suitability for any special occasion.

Duration:

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Serves: 12
Calories: 783 kcal per serving

Ingredients:

For the Cake:

1 ½ cups butter (unsalted)
3 cups sugar
5 eggs
3 cups all-purpose flour
½ cup cocoa powder
½ tsp baking powder
1 cup milk
3 tsp vanilla extract

For the Glaze:

1 ½ cups sugar
½ cup cocoa powder
7 tbsp milk
2 tbsp shortening
2 tbsp butter
¼ tsp salt
1 tsp vanilla extract

Instructions:

1. Bake the Cake:

Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
In a separate bowl, combine flour, cocoa, and baking powder. Alternate adding dry ingredients and milk to the batter. Stir in vanilla.
Pour into prepared pan and bake for 1 hour 20 minutes. Cool for 10 minutes, then remove from pan and cool completely.

2. Prepare the Glaze:

Combine sugar, cocoa, milk, shortening, butter, and salt in a saucepan. Bring to a rolling boil, then boil for 2 minutes.
Remove from heat and stir in vanilla. Let cool slightly before pouring over the cake.

Enjoy this timeless Southern dessert that’s perfect for chocolate enthusiasts!