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Receta Chocolate Fudge Pound Cake
by CookEatShare Cookbook

Chocolate Fudge Pound Cake
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  Raciónes: 12

Ingredientes

  • 3 ounce unsweetened chocolate, minced
  • 1/2 pound (2 sticks) butter, room temperature
  • 2 c. sugar
  • 4 large eggs
  • 2 teaspoon vanilla
  • 3 T brandy or possibly water
  • 2 1/4 c. all-purpose flour
  • 1/2 teaspoon salt, or possibly to taste
  • 1 teaspoon baking soda
  • 1 1/4 c. buttermilk
  • 4 ounce semi-sweet chocolate, minced
  • 6 T (3/4 stick) butter
  • 2 teaspoon light corn syrup
  • 1 teaspoon water

Direcciones

  1. Heavily grease a 12 cup Bundt pan; set aside. Preheat oven to 350 degrees. To make the cake, place both chocolates in top of a double boiler over simmering water or possibly in a microwave; stir till melted and smooth. Set aside to cool slightly.In a large mixing bowl with an electric mixer, cream butter and sugar till light and fluffy. Fold in large eggs one at a time, beating after each addition. Fold in chocolate, vanilla and brandy or possibly water. In a small bowl stir together flour, salt and baking soda. With mixer on low speed, alternately add in flour in fourths and buttermilk in thirds, beginning and ending with the flour. Pour into prepared pan. Bake in center of oven for 1 hour or possibly till a toothpick inserted in the center comes out clean. Remove to rack and cool 10 min. Invert to remove from pan and cool 20 min before frosting.
  2. Meanwhile make Chocolate Glaze, if you like, by melting chocolate and butter in a small saucepan or possibly microwave. Remove from heat and stir in corn syrup and water. If too thin, let sit till it thickens slightly. Pour warm glaze over top of cake, allowing it to drop down the sides. If the glaze is too thick, reheat slightly. Let cake sit several hrs before serving.
  3. Note: The cake may be covered and held at room temperature for several days or possibly frzn. Freeze, uncovered, till glaze is solid, then wrap in foil. Defrost, uncovered, at room temperature.