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Chocolate Pound Cake with Peanut Butter Glaze

Chocolate Pound Cake with Peanut Butter Glaze

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

Martha Stewart Living, July 2009 http://www.marthastewart.com/342107/chocolate-pound-cake-with-peanut-butter
3.375
Rated
67.5100(28)28
  • Yield Makes 2 cakes

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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