Indulge in 7 Secrets of Glossy Chocolate Pound Cake

A rich and moist chocolate pound cake topped with a glossy chocolate glaze.

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Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, check for doneness around 50–60 minutes.
Allow the cake to cool in the pan for about 15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
In a small saucepan over medium heat, heat the heavy cream until just simmering.
Remove from heat and add the chocolate chips, butter, and vanilla extract. Let it sit for a minute, then stir until smooth and glossy.
Once the cake is completely cool, place it on a serving plate. Drizzle the chocolate glaze over the top, allowing it to drip down the sides.
Let the glaze set for about 15–20 minutes before slicing.