Dense rich chocolate pound cake with a chocolate pecan glaze. My kids LOVED this cake.
For the cake:
1 1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces bittersweet cocoa
1 stick butter
1 cup sugar
2 large eggs
1 cup half and half
1 teaspoon vanilla
For the glaze:
1/2 cup semi sweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla
1/2 cup chopped pecans – optional
Preheat the oven to 325 degrees Fahrenheit. Grease and flour a loaf pan.
Place the stick of butter and semi sweet chocolate bars in a microwave safe bowl. Microwave 30 seconds. Stir. The chocolate will continue to melt slowly as you stir. Microwave in additional 10 second increments if needed. Continue stirring between cooking.
Once fully melted, stir in the sugar. Add the vanilla and then the eggs. Slowly add the half and half until fully combined.
Finally add the baking powder, baking soda, and flour.
Pour the batter into the prepared loaf pan. Bake at 325 for 50-75 minutes or until toothpick inserted in the center comes out clean.
Allow the cake to cool 10 minutes. Remove from the pan by inverting the pan.
Prepare the glaze by melting the butter and chocolate chips over low heat in a double boiler. Once melted, add the corn syrup and vanilla (and nuts if using). While hot, pour this over the cake. Continue to allow the cake to cool fully before cutting it.
Here is the final product.