Chocolate Poundcake

This happened to be an experiment that turned out amazingly yummy.  I had some chocolate left over from making eclairs and couldn’t bear to see it go to waste!  So I decided that I needed something to pour it on :).  This is the result, and according to my tasters, is something I need to make fairly often.  Here is how I made this masterful use of leftover chocolate.

Chocolate Poundcake

Cake

4 oz semisweet chocolate

1 cup butter

2  cups sugar

4 eggs

1 tsp vanilla

3 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup buttermilk

Melt 4 oz chocolate in microwave  until soft enough to stir.  Don’t over heat or it will scorch.  Mix into buttermilk until smooth.

Cream butter and sugar.  Add eggs one at a time, beating after each one.  Beat 2 1/2 minutes on high.  Add vanilla.

Sift dry ingrediants and add alternating with buttermilk/chocolate mixture.  Beat 3 1/2 minutes.

Pour in buttered and floured Bundt pan.  Bake at 350 degrees for 1 hour and 10 minutes.

Turn out of pan onto a cooling rack.  When cool transfer to a serving plate.

Glaze

4 oz semisweet chocolate

2 Tbsp water

2 Tbsp butter, cup into pieces

Melt chocolate and water together in microwave.  Don’t over heat or it will scorch.  Stir until smooth.  Gradually stir in the butter.  It should be thin enough to pour.  If not, reheat until it is.  Pour over the cake.  Let cool til set.

Serve yourself a slice of this amazing chocolatey yumminess with a hot cup of tea or coffee and your day will instantly improve!

This is a really good chocolate fix, but not cloyingly sweet.  Perfect to make for your sweetie for Valentine’s Day.

Perhaps next time I’ll add some instant coffee to the cake and see what happens…

Enjoy!