CAKE- Heat oven to 325(F). Butter a 14 cup Bundt pan. In a medium bowl, whisk together the flour, cocoa, salt, baking powder and soda.
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 chocolage and chocolate syrup.
Reduce mixer speed to low. Add the flour mixtrue in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour mixture. Mix just until combined. (Do not overmix.)
Pour batter into the prepared panand bake until a toothpick inserted in a 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 just to a boil. Remove from heat, add the chopped chocolate, and let sit for 5 minutes. Whisk until smooth; let cool until slightly thickened, 10 to 15 minutes. Set the wire rack with the cooled cake over a rimmed baking sheet. Drizzle the cake with the glaze and let set before serving, 20 to 30 minutes.
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