Chocolate Pound Cake With Chocolate-Pistachio Glaze

Name: Chocolate Pound Cake With Chocolate-Pistachio Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 3 cups all-purpose flour; 1/2 cup unsweetened cocoa; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 1/4 cups granulated sugar; 3/4 cup butter, softened; 3 large eggs; 2 teaspoons vanilla extract; 1 1/4 cups fat-free milk; Cooking spray; Glaze:; 3/4 cup powdered sugar; 3 tablespoons unsweetened cocoa; 2 tablespoons fat-free milk; 1/2 teaspoon vanilla extract; 2 tablespoons chopped pistachios

Servings: persons

Cake:
3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 1/4 cups granulated sugar
3/4 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups fat-free milk
Cooking spray
Glaze:
3/4 cup powdered sugar
3 tablespoons unsweetened cocoa
2 tablespoons fat-free milk
1/2 teaspoon vanilla extract
2 tablespoons chopped pistachios

1
Preheat oven to 325u00b0.
2
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cocoa, baking powder, and salt in a small bowl, stirring with a whisk.
3
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 teaspoons vanilla. Add flour mixture and 1 1/4 cups milk alternately to sugar mixture, beginning and ending with flour mixture.
4
Spoon batter into a 12-cup Bundt pan coated with cooking spray. Bake at 325u00b0 for 40 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
5
To prepare glaze, combine powdered sugar and 3 tablespoons cocoa. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir with a whisk until smooth. Drizzle over cool cake; sprinkle with pistachios.

1374

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake:, 3 cups all-purpose flour, 1/2 cup unsweetened cocoa, 1 teaspoon baking powder, and more.

Yes, Chocolate Pound Cake With Chocolate-Pistachio Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!