Triple Chocolate Buttermilk Pound Cake with Double Chocolate Extract

Ingredients

For the cake:

1 cup (2 sticks) unsalted butter, softened

2 1/2 cups granulated sugar

5 large eggs, room temperature

2 tsp vanilla extract

2 tsp double chocolate extract (or substitute with extra vanilla + 1 tsp espresso powder for depth)

3 cups all-purpose flour

1/2 cup unsweetened cocoa powder (sifted)

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk, room temperature

1 cup semi-sweet chocolate chips (or chopped chocolate)

For the chocolate glaze:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

1 tsp double chocolate extract

Instructions

Prepare the oven and pan:

Preheat oven to 325°F (163°C).

Grease and flour a bundt or tube pan (or spray with baking spray that contains flour).

Make the batter:

In a large mixing bowl, cream butter and sugar until light and fluffy (about 4 minutes).

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract and double chocolate extract.

In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Add dry mixture to wet mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.

Fold in chocolate chips.

Bake:

Pour batter into the prepared pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).

Let cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

Make the chocolate glaze:

Heat heavy cream in a small saucepan until just simmering.

Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth.

Stir in double chocolate extract.

Glaze & serve:

Drizzle the warm glaze generously over the cooled cake.

Allow glaze to set before slicing.