Glazed Pound Chocolate Cake. This is my Grandmother's from scratch Chocolate Pound Cake with Fudge Glaze recipe! Its just a good old fashioned chocolate pound cake recipe from my Grandmama that is sublime on its own, but when you add Grandmama's fudge icing, it becomes a favorite to all. It won't, but you could bake in a larger pan if you'd rather - just keep an eye on.

Our chocolate pound cake is a real stunner. This simple chocolate glaze does harden up slightly so it is perfect for making chocolate glazed donuts or for dipping eclairs. You can also drizzle it over pound cake or bundt cake! You can cook Glazed Pound Chocolate Cake using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Glazed Pound Chocolate Cake

Prepare 1/3 cup of Self-Raising Flour.
It's 1/2 cup of Almond Meal.
Prepare of *Note: Flour & Almond Meal weigh 125g in total.
Prepare 1 tablespoon of Cocoa Powder *optional, depending on Dark Chocolate’s cocoa content.
You need 125 g of Butter *cut into small pieces, softened at room temperature.
It's 125 g of (2 x 1/4 cup) Caster Sugar.
Prepare 125 g of Dark Chocolate *melted.
Prepare 1 teaspoon of Vanilla Extract.
It's 3 of Egg Yolks.
Prepare 3 of Egg Whites *Note: Eggs should be at room temperature.
You need of Icing.
Prepare 1/2 cup of Icing Sugar.
You need 2 teaspoons of Milk.

Bust out the recipe for our luscious glazed chocolate pound cake then get in the kitchen. The moist, deep chocolate flavor will give 'em all something to talk about! The presentation is just as important as how good it tastes. This Chocolate Pound Cake is rich and buttery with a mild chocolate flavor.

Glazed Pound Chocolate Cake instructions

Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper..
Combine Self-Raising Flour, Almond Meal and Cocoa Powder in a bowl and set aside..
Beat the softened Butter in a mixing bowl with a whisk until smooth. Add 1/4 cup Sugar and beat until creamy. Add Egg Yolks and mix well. Add melted Chocolate and mix well..
Beat Egg Whites until soft peaks form. Gradually add 1/4 cup Caster Sugar and beat until combined well and glossy..
Add the flour mixture to the chocolate mixture and mix well. Then gently fold in the Egg Whites mixture. DO NOT over-mix it..
Pour the mixture into the loaf tin and bake for 40 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is quite soft, then turn onto a wire rack to cool..
To make the icing, combine Icing Sugar and Milk in a bowl and mix well until smooth. If you need to make it softer, add extra Milk, but only a small mount at a time. Spread the icing over the cooled Chocolate Cake..

It has a fine crumb and a dense texture. While this cake doesn't really need a frosting, I couldn't resist pouring a shiny chocolate glaze over the top. This is pound cake the way pound cake was meant to be. And our great-grandmas knew what they were doing. I'm sure there's some way to add even more butter to this recipe.