Chocolate Pound Cake with Peanut Butter Glaze

We've dressed up our Classic Pound Cake recipe with chocolate and a peanut butter glaze.

  • Yield: Makes 2 cakes
Chocolate Pound Cake with Peanut Butter Glaze

Source: Martha Stewart Living, July 2009

Ingredients

For the Cake

  • 2 1/4 cup all-purpose flour
  • 1 cup best-quality unsweetened cocoa powder
  • 1 tablespoon coarse salt
  • 4 sticks softened unsalted butter, plus more for pans
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs

For the Topping

  • 1/4 cup peanut butter
  • 5 to 6 tablespoons milk

Directions

  1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.

  2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

  3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.

  4. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

  5. Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.

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