Chocolate Buttermilk Pound Cake (adapted slightly from Passionate About Baking)
1 cup plain flour
1/4 cup whole wheat flour
1/2 tsp baking powder
heaping 1/4 cup cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
2 tsp pure vanilla extract
Grease and flour the sides of a 8 inch springform or straight-sided round cake pan. Line bottom with parchment, and butter and flour parchment.
Preheat the oven to 325 degrees.
Sift together the flour with the cocoa, baking powder, baking soda and salt. Set aside.
Cream the butter and sugar until fluffy. Beat in eggs one at a time, then the vanilla.
With beater on low, add the flour and buttermilk alternately in three lots (flour, buttermilk, flour, buttermilk, flour)
Bake for 45-50 minutes till top is springy, and toothpick inserted in the center comes out with a few crumbs. I suggest checking after 35 minutes, you do NOT want to overbake this cake!
Meanwhile, make the glaze…
100gms dark chocolate (I used Dove chocolate)
3 tbsps cream
Gently simmer the cream and chocolate over low heat, stirring constantly until the chocolate just melts. Take off heat and stir briskly till nice and shiny. The glaze should be nice and thick, yet of flowing consistency. Add a little cream if the glaze is too thick, or a little chocolate if it is too thin. It will continue to thicken as it cools down.
Overturn the cake out gently on rack, and remove the lining. Turn it back on another rack. Let it cool for about 15-20 minutes. Pour the glaze evenly over the hot cake, coaxing it all around, letting some drip over the sides. I served mine with homemade whipped cream.