There is something very sexy about those drizzle!
“What made you decided to make pound a cake today?” He asked.
No reason! You never need a reason for making a pound cake, especially a chocolate pound cake. It’s has been one icy and snowy winter. It’s time for something sweet and cheerful.
For The Cake
- 1 1/4 Cups AP flour
- 1/4 Cup dark coco powder
- 1 Tablespoon instant coffee
- 1/8 Teaspoon baking soda
- 1/8 Teaspoon salt
- 1 Stick (or 1/2 cup) of butter, softed
- 1.5 Cups of sugar
- 3 Large egg, room temperature
- 1/2 Cup Sour cream
- 1 Teaspoon vanilla extract
Chocolate Glaze
- 3/4 Cup dark chocolate chips
- 3 Tablespoons butter
- 1 Tablespoon light corn syrup
- 1/4 Teaspoon vanilla extract
First thing first, preheat the oven to 330F and grease a 9 inch pan
Wet Ingredients
- Cream butter and sugar until the mixture is fluffy and light in color.
- Add eggs, one at a time into the butter mixture.
- Add sour cream into the mixture until all combine.
Dry Ingredients
- Sifted all dry ingredients into the butter mixture. Beat the mixture on low speed until just blended.
- Lastly, add vanilla extract.
- Don’t over mix the batter or the cake will be tough.
Baking
Middle of the oven at 330F for 1.5 hour or until it pass the clean toothpick test.
Chocolate Glaze
- Prepare a double boiler with hot, but not boiling water.
- Combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Pour the warm glaze over top of cake.
Don’t like the messy clean up? No worry. Pour the chocolate glaze directly into the cake mold. Drop couple dollops of fresh whipped cream or vanilla ice cream on top. Find the biggest spoon your mouth can handle.
Go ahead! dig in. No one is judging you.
Well, Stevie will probably judge you but he is a cat……. when he isn’t planning for his next attack. He is judging you.
