Double Chocolate Pound Cake

Cake Ingredients
Cake Preparation
Semi-Sweet Chocolate 6 oz
Milk Chocolate 4 oz
Water 2 tbsp
Butter (softened) 1 cup
Eggs 4
Flour (sifted) 2 ¼
Baking Soda ¼
Salt ½ tsp
Buttermilk 1 cup
Vanilla 2 tsp
  • Preheat oven to 325°. Grease and flour a bundt pan.
  • Cut the chocolate into small pieces and place in top of a double boiler, with the water. Place over water, and stir until melted. Remove from heat and set aside.
  • Cream together the butter and sugar in a large mixing bowl. Beat in eggs, one at a time. Blend in chocolate.
  • Sift together dry ingredients. Blend in 1/3 flour mixture alternate with 1/2 of the buttermilk, until each is just blended. Repeat, ending with remaining 1/3 of the flour. Blend in vanilla.
  • Pour into prepared pan, and bake 1 hour and 20 minutes, or until an inserted toothpick test clean. Cool in pan on a rack for 10 minutes. Turn out onto rack and cool another 20 minutes. Place on serving plate, then pour Dark Chocolate Frosting over top while cake is still warm.
Frosting Ingredients
Frosting Preparation
Semi-Sweet Chocolate 6 oz
Butter 2 tbsp
Corn Syrup 2 tbsp
Milk 3 tbsp
  • Cut chocolate into small pieces and place in a small sauce pan, melt chocolate with butter over low heat, stirring constantly with a small whisk.
  • Stir in corn syrup and milk beating until smooth. While still hot, pour over cake.