This recipe was featured in my Bon Appetit a few months ago, but was only available online. Well, it worked…they got me on their site because as soon as I saw the picture of the sliced pound cake I had to try it! They say that this can be served as breakfast or dessert, but it’s definitely a dessert item for me. Or perhaps lunch…if I just skipped the entrée entirely and headed straight to the sugar!
- 1 12-ounce package semisweet chocolate chips
- 3 cups all purpose flour, divided
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups (packed) golden brown sugar
- 2 1/2 tablespoons vanilla extract
- 1 teaspoon maple extract
- 4 large eggs
- 1 cup buttermilk
Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. I know it’s a lot of grease going on there, but you have to ensure the bundt cake will want to come out of the pan without a struggle!
Mix chocolate chips and 2 tablespoons flour in medium bowl. Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake instead of just sinking to the bottom. Set chips aside.
Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes.
Beat in vanilla extract and maple extract.
Add eggs, 1 at a time, beating well after each addition.
Combine remaining flour (minus the 2 Tablespoons mixed with the chips) with baking soda, baking powder, and salt. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture.
Fold in chocolate chip mixture.
Transfer batter to prepared pan, spreading evenly.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Mine got a little dark around the edges, but I wanted to ensure that the middle wasn’t gooey. I probably could have put a little foil around the edges to reduce browning, but instead I’ll just trim the overcooked edges before glazing. Cool cake in pan on rack 30 minutes.
Invert cake onto rack and cool completely.
Begin preparing glaze after cake has cooled for about an hour. You never want to glaze a warm cake, or you will just wind up with a pretty cake in a puddle of glaze…it will all run off!
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons (or more) cold black coffee (the stronger the better!)
Combine powdered sugar, maple syrup, and 2 tablespoons coffee in a medium bowl.
Whisk until smooth, adding more coffee by 1/2 teaspoonfuls if glaze is too thick to drizzle.
Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. Cover with cake dome and let stand at room temperature.