Triple Chocolate Berry Pound Cake
I really enjoy pound cake. Pound cake is one of those desserts I could eat every night because I love the crispy inside and the soft moist inside, what can be better? This pound cake is no exception. It’s crispy, moist, soft and…chocolatey!
This pound cake is based on Sara Lee’s Double Chocolate Pound Cake. I bought it once a few months ago and Shawn has been wanting it since but they’ve stopped selling it around here. I spent a good day looking for a recipe that I thought would resemble that pound cake but nothing was quite what I wanted, but this is definitely a close second. This is delicious by itself but I’m telling you get some berries and make some whipped cream to go with it and you have a dessert for guests or just to treat your family with.
Get cookin’! 
Adapted from: www.chow.com
Ingredients:
For the cake:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cocoa powder
- 1/2 cup plus 2 tablespoons boiling water
- 2 sticks unsalted butter, at room temperature, plus more for coating the pan
- 1 1/3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- 1/2 cup milk chocolate chips
For the glaze:
- 1/3 cup heavy cream
- 3 tablespoons light corn syrup
- 2 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
- 3 tablespoon sugar
For the berries:
- 12 oz bag frozen strawberries (you can substitute fresh)
- 2 six ounce containers fresh blackberries (you can substitute frozen)
- 1/4 cup sugar
Directions:
For the berries:
- Put the berries in a bowl and sprinkle with the sugar, set aside in refrigerator. (You want to make sure to set them aside early enough for them to thaw)
For the cake:
- Heat the oven to 350°F and grease 9-by-5-inch loaf pan with butter; set aside.
- Place the flour and salt in a medium bowl and whisk to combine; set aside. Place the cocoa in a medium heatproof bowl. While whisking constantly, slowly pour in the boiling water and whisk until smooth and combined; set aside.
- Place the butter and sugar in the bowl and beat on medium speed until lightened in color and fluffy. Scrape down the sides of the bowl and the paddle.
- Add the vanilla and cocoa mixture and beat on medium speed until combined. Add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Turn the mixer to low speed, slowly add the flour mixture, and mix until the flour is just incorporated. Stir in the chocolate chips.
- Pour the batter into the prepared pan and spread it into an even layer. Bake until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
- Remove the cake from the oven and let it cool in the pan on the wire rack for 15 minutes. Remove the cake from the pan and let it cool completely on the wire rack before making the glaze, about 45 minutes.
For the glaze:
- Once the cake has cooled, place the cream and corn syrup in a small pot over medium heat and, stirring occasionally, bring to a simmer. Remove the pan from the heat and stir in the chocolate until smooth and combined. Pour over the cake.
For the whipped cream:
- Add the heavy cream and sugar to a clean (make sure there is nothing greasy in it) and beat on medium speed until soft peaks. Make sure not to over beat it.
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