GLAZED TRIPLE-CHOCOLATE POUND CAKE

Ingredients 

For the sponge cake:

• 220g unsalted butter, plus more for the pan

• 2 1/4 cups all-purpose flour, scooped and leveled

•  1/4 cup unsweetened cocoa powder

•  1/2 teaspoon of salt

•  1/2 teaspoon of baking soda

•  1/4 teaspoon baking powder

• 2 cups of sugar

•  1 teaspoon pure vanilla extract

•  4 large eggs

•  8 ounces semisweet chocolate, melted

•  1 cup of chocolate syrup

•  1 cup of liquid cream, or buttermilk 

For the glaze:

• 1/2 cup heavy cream

• 4 ounces semisweet chocolate, coarsely chopped

Preparation

Sponge cake

1. Heat oven to 325°F. Butter a 14-cup Bundt pan. In a medium bowl, stir together the flour, cocoa, salt, baking soda, and baking powder. 2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs, one at a time. Beat in the melted chocolate and chocolate syrup. 3. Reduce the mixer speed to low. Add the flour mixture in 3 additions and the heavy cream in 2 additions, beginning and ending with the flour mixture. Mix until combined (do not overmix). 4. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.

glaze :

In a small saucepan, bring the cream to a boil. Remove from heat, add the chopped chocolate, and let stand for 5 minutes. Whisk until smooth; let cool until slightly thickened, 10 to 15 minutes. Place the wire rack with the cooled cake over a rimmed baking sheet.

Drizzle the cake with the frosting

and let it rest before serving, for 20 to 30 minutes.