This cake is complete with 3 layers of chocolate and a sweet, homemade buttermilk glaze.
Chocolate lovers, rejoice!
The Triple-Chocolate Buttermilk Pound Cake recipe is truly what dessert dreams are made of.
Credit:Alison Miksch
But, the fun doesn’t end there.
And this triple-chocolate cake is triple the fun and triple the flavor.
You won’t be able to resist sneaking a late-night slice.
The alternating chocolate and buttermilk glaze create a beautiful presentation that’s fit for even the most sophisticateddinner table.
Give this recipe a try; you won’t regret it.
Whisk together flour and next 3 ingredients.
Beat 1 12 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth.
Gradually add granulated sugar, beating until light and fluffy.
Add eggs, 1 at a time, beating just until yolk disappears.
Combine 1 14 cups buttermilk and next 2 ingredients.
Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
Beat at low speed after each addition.
Fold in bittersweet chocolate morsels.
Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan.
Sharply tap pan on counter to remove air bubbles.
Cool in pan on a wire rack 20 minutes.
Remove from pan; cool completely on rack.
Prepare Chocolate Glaze:Combine semisweet chocolate morsels, 3 Tbsp.
butter, and 1 Tbsp.
corn syrup in a microwave-safe glass bowl.
Stir in 12 tsp.
Prepare Buttermilk Glaze:Whisk together powdered sugar, 1 Tbsp.
buttermilk, and 14 tsp.
vanilla in a small bowl until smooth.
Add up to 1 Tbsp.
buttermilk, if desired.
Drizzle warm glazes over cooled cake.
Bake at 325F for 26 to 30 minutes.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
Proceed with recipe as directed in Steps 3 and Makes 2 dozen.
; Total 1 hour, 25 min.
