Chocolate Pound Cake with Chocolate Almond Glaze

This Chocolate Pound Cake is incredibly moist and rich, perfect for any chocolate lover. Inspired by a classic French chocolate treat known as “glaçage rocher” (or rocky chocolate glaze), it combines a soft chocolate cake with a crunchy almond-chocolate shell.

Why you should try this recipe

• Soft and crunchy texture combo: this chocolate pound cake has the moistest, softest texture on the inside (really, it’s like biting into a cloud) and a crunchy chocolate and almond shell. Should I say more?
• Pound cakes are super easy to make: combine the ingredients, scrape the cake batter into the loaf pan, and bake the cake. Couldn’t be simpler!
• Quick and uncomplicated chocolate and almond glaze: I tried to make things as simple as possible, with no double boiler or complicated chocolate baking techniques. Just melt everything together, add the diced almonds, and pour everything on top of the loaf cake! Done!
• The ultimate crowd pleaser: this is the perfect cake to make for any occasion, and your guests will be 100% impressed. It is also easy to grab a slice on the go!

The ingredients you’ll need

For the chocolate loaf cake:

• Dutch process cocoa powder – is recommended for a deep chocolate flavor. See more info below.
• Cane sugar – will bring a subtle caramel flavor. Granulated sugar works too.
• Free-range eggs – preferably at room temperature: trust me, it makes a huge difference.
• Unsalted butter, preferably cultured butter – for a delightful buttery touch.
• Almond flour – for the moistest cake texture ever.
• All-purpose flour – is the best type of flour to create a super soft cake.
• Instant espresso powder or instant coffee granules – acts as a chocolate flavor enhancer (you cannot actually taste it).
• Whole milk – moisturizes the batter and makes it springy and bouncy.
• Vanilla extract – for a delicious sweetness and depth of flavor.
• Baking powder – is the best leavening agent in this recipe to create a well-risen and fluffy loaf cake.
• Fine sea salt – to help bring out the flavors of the cake.

For the chocolate almond glaze:

• Bittersweet dark chocolate (with at least 60% cacao content) – to create a beautiful chocolate shell.
• Diced or slivered almonds – for the nuttiness and crunch (alternatively, you can finely chop peeled raw almonds).
• Sunflower oil (or any neutral vegetable oil) – helps create the perfect glaze’s consistency.

What is Dutch Process Cocoa Powder?

Dutch Process Cocoa Powder is made from cocoa beans that have been washed with a potassium carbonate solution that neutralizes cocoa’s acidity. Dutch Process Cocoa Powder is low in acidity, with a rich dark brown color and smooth, woodsy, earthy flavors. It is the perfect ally for baking intense, dark chocolate cakes. I highly recommend trying to get your hands on some for this recipe.

Dutch Process Cocoa Powder is commonly found in Europe. In other parts of the world, look out for the words “Dutched,” “cocoa processed with alkali,” “alkalized,’ or “European style” on the packaging.

For detailed information on the difference between Dutch Process Cocoa Powder and Natural Cocoa Powder, check out this excellent article by Handle The Heat’s author, Tessa Arias.

• Add the Dutch process cacao powder, almond flour, baking powder, espresso powder, vanilla extract, and salt. Mix for one minute.

• Add the eggs and mix until well combined.

• Add the milk and keep mixing until well combined.

• Sift the flour and mix gently until lumpless. Do not over-mix the flour, as the cake will lose its bouncy texture.

Make the chocolate pound cake.

• Generously grease a 10×4 inch (25×10 cm) loaf pan with room temperature butter and transfer the batter to the pan.
• Bake for 35-40 minutes or until risen and cooked through (with a crack down the center of the top). To check if the cake is done, insert a toothpick into the cake. If it comes out with moist crumbs, it is ready to be taken out of the oven!

• Let the cake cool down in the pan for 10 minutes, then remove it from the pan and transfer to a cooling rack.
• Let it cool down completely. To speed things up, you can place it in the fridge for 30 minutes.

Prepare the chocolate almond glaze.

• In a saucepan, add the roughly chopped dark chocolate and sunflower oil. Melt over very low heat (I recommend the lowest you can go on your stoves). I am not using a double boiler for this recipe for convenience purposes. A very low temperature is therefore important to “mimic” the gentleness of the double boiler.
• Stir with a wooden spoon, until glossy. As soon as the chocolate has melted, remove from the stoves. 
• Add the diced almonds and stir to combine. 
• Let the chocolate glaze cool down for 20 minutes, stirring regularly to speed up the cooling process. 

Note : The ideal temperature to pour the chocolate glaze is 95°F (35°C).

Glaze the cake.

Note: the cake should be completely cooled down before pouring the glaze. If the cake is still hot, the glaze will not stick to the cake… and it be a hot mess!

• Place a parchment-lined tray underneath the cooling rack (a handy trick to help scrape the glaze drippings). 
• Pour the chocolate glaze over top of the cake, spreading it evenly. Scrape the drippings and spread them back on the cake.

• Place the cake in the fridge for 30 minutes, to help harden the chocolate glaze. It’s ready!

Other Delicious Chocolate Recipes

• Dark Chocolate Sea Salt Lava Cakes
• Lemon Blueberry Pancakes with Blueberry Compote
• Rustic Plum Tart with Salted Butter Glaze
• Buttery Lemon Bundt Cake with Lemon Syrup Glaze
• Old-Fashioned Rhubarb Vanilla Crisp