Mini Chocolate Pound Cakes With Butterscotch Glaze Recipe – Learn like a Pro

Mini Chocolate Pound Cakes With Butterscotch Glaze Recipe – Learn like a Pro: This incredibly rich Chocolate Chip Chocolate Pound Cake is the perfect way to celebrate everything chocolate. It’s stuffed full of micro chocolate chips and covered in a rich, thick malted chocolate glaze.

Mini Chocolate Pound Cakes With Butterscotch Glaze Recipe – Learn like a Pro

This twist on the traditional Southern chocolate cake is rich and flavorful, with a buttery, moist texture that bakes up consistently soft and fluffy. Made from scratch using dark cocoa powder, it comes together quickly. It’s stuffed full of micro chocolate chips and covered in a rich, thick malted chocolate glaze!

Ingredients

Instructions

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Start with a 350-degree oven. Mix butter and sugar in a stand mixer with the paddle attachment for 1 minute at medium speed. Beat on medium high for 3 minutes, stopping midway to scrape the bowl edges and bottom.

1 cup unsalted butter, 1 ¾ cups granulated sugar. Mix well after adding each egg on medium speed. Beat vanilla into the last egg.

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Three big eggs, one tablespoon vanilla. Simmer water in a small saucepan and set aside. Sift all-purpose flour, cocoa powder, baking powder, baking soda, and espresso powder in a medium basin. Mix with kosher salt.

Spray a 12-cup bundt pan with non-stick baking spray. Use a fine pastry brush to coat the pan with baking spray, getting into all the crevices. Set aside.

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2 (250 g) cups Flour, ¾ (64 g) cups Dutch process cocoa powder, 1 tsp espresso powder, 1 ½ tsp baking powder,½ tsp baking soda, ¾ cup hot water.

Slowly add the flour mixture and sour cream to the mixer on low speed. (Add ¾ cup micro chocolate chips to the remaining flour). After each addition, beat until just blended, scraping bowl sides.

240 g sour cream, 1 cup semi-sweet micro chocolate chunks Add hot water gently on low, mixing just until incorporated. Remove bowl from stand mixer and gently fold batter with a rubber spatula, scraping sides and bottom.

Fill the pan with cake batter. To expel air bubbles, gently tap the pan with a kitchen towel on the counter. Sprinkle the remaining ¼ cup of small chocolate chips over the cake batter.

Bake until a toothpick or cake tester comes out with moist crumbs, 45–50 minutes. Let cake cool in pan on wire cooling rack for 15 minutes after removing from oven. Invert cake onto wire rack to finish cooling.

Melt butter and chopped chocolate in a small pot. Sift powdered sugar, malted milk powder, and cocoa powder while the chocolate partially cools. Sift the ingredients and whisk in the chocolate mixture, vanilla, and heavy cream until creamy.

1 ounce chopped 70% Bittersweet chocolate, 2 teaspoons 1 ½ cups unsalted butter (180 g) Dutch process cocoa powder, ¼ (30 g) cup, powdered sugar, 2 (10 g) tablespoons Ten tablespoons heavy whipping cream, 1 teaspoon vanilla extract, malted milk powder

Pour glaze over the cake on a cooling rack over wax or parchment paper. Add more small chocolate chips if desired. Enjoy.

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Tips

In the past, pound cakes were traditionally prepared by combining one pound of eggs, one pound of butter, one pound of sugar, and one pound of flour respectively. However, the process of how to make wonderfully moist pound cake has remained the same, despite the fact that the quantities of the components have been altered accordingly.

Despite the fact that I am aware that pound cakes might be a little bit picky, I am here to put your worries to rest! If you follow the advice that I have provided below, you will be able to bake like a seasoned Southern pro in no time.

Nutrition

• Serving: 1slice
• Calories: 538kcal
• Carbohydrates: 48.5g
• Protein: 6.7g
• Fat: 44.3g
• SaturatedFat: 21.9g
• Cholesterol: 172mg
• Sodium: 2174mg
• Potassium: 1060mg
• Fiber: 2.5g
• Sugar: 29.2g
• Calcium: 476mg
• Iron: 5mg