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Pound of Chocolate Cake

This square cake is dark and moist, with a fudge-all-the-way-through texture. What else would you expect from an entire pound of chocolate? The cake can be spread with a ganache glaze for even more chocolate richness.–Elinor Klivans

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Gotta respect any recipe with a title like Pound of Chocolate Cake—especially a recipe that follows through on such a profoundly tantalizing promise. Truth in advertising.

Pound of Chocolate Cake Recipe

  • Quick Glance
  • 35 M
  • 2 H, 10 M
  • Serves 9 to 12

Ingredients

  • 13 ounces semisweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 3/4 cup (12 tablespoons) unsalted butter, cut into pieces
  • 1 teaspoon instant coffee granules, dissolved in 1 tablespoon water
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup unbleached all-purpose flour
  • 1 cup Ganache, cooled until thickened but pourable (optional)
  • Powdered sugar, for dusting (optional)
  • 1 quart vanilla ice cream (or flavor of your choice)

Directions

  • 1. Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Butter a 9-inch square baking pan with 2-inch sides and line the bottom with a piece of parchment paper long enough to extend over the opposite sides of the pan. Butter the paper.
  • 2. Place the chocolates, butter, and dissolved coffee in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolates and butter are melted and smooth. Remove from the heat and set aside to cool slightly.
  • 3. In a large bowl with an electric mixer on medium speed, beat the eggs, sugar, salt, and vanilla until fluffy and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Reduce the speed to low and mix in the melted chocolate mixture until blended. Add the flour and mix just until no white streaks remain. Spread the batter evenly in the prepared pan.
  • 4. Bake until the top of the cake is shiny and firm and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 35 minutes. Cool the cake in the pan on a wire rack for 1 hour.
  • 5. If using the ganache, pour it over the cake, tilting the pan to spread it evenly. Cool the cake in the pan completely. If omitting the glaze, dust the cooled cake with powdered sugar.
  • 6. Use the overhanging ends of parchment paper to lift the cake from the pan. Serve the cake at room temperature with scoops of ice cream. The cake can be covered and stored at room temperature for up to 3 days.
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