Double Chocolate Pound Cake

I have been intending to make this delicious Chocolate Cake for quite a while.  I have leftover dark and milk chocolate in my pantry, as well as some good Cocoa Powder.  Yesterday I finally get to bake it with less sugar so the chocolate cake won't be overly sweet and a mixture of both dark and milk chocolate to make a not so sweet ganache.  This Chocolate Pound Cake comes out just nice in terms of sweetness ~ happy ~

Ingredients:

25 g. unsweetened cocoa powder

1/4 cup (60 ml) boiling water

180 g. cake flour (sifted)

1 tsp. baking powder (sifted)

1/2 tsp. salt

225 g. unsalted butter (room temperature)

1/2 cup granulated sugar

1 1/2 tsp. vanilla extract

4 large eggs (room temperature)

2 tbsp. milk (room temperature)

Chocolate Glaze:

90 g. semi-sweet chocolate (coarsely chopped)

25 g. unsalted butter (diced)

1 tbsp. honey/golden syrup

Methods:

1. In a small bowl, mix the cocoa powder into the boiling water until cocoa powder has dissolved and is smooth.  Let cool at room temperature.
2. In a separate bowl, whisk the cake flour with the baking powder and salt.
3. In the bowl of your electric mixer, beat the butter until smooth.  Add the sugar and vanilla extract and beat on medium-high speed, until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.  Scrape down the sides and bottom of your bowl as needed.
5. Beat in the cooled cocoa mixture.  With the mixer on low speed, add the flour mixture in two additions along with the milk (in one addition), and mix until combined.  Do not over beat.
6. Scrape the batter into a 9 x 5 inch pan, oiled and lined on the bottom of the pan and smooth the top with an offset spatula or the back of a spoon.  Tap the pan few times on the countertop to remove air bubbles.
7. Bake in a preheated oven of 180 degree Celsius for about 55-60 minutes or until a skewer inserted into the center of the cake just comes out clean.
8. Remove the cake from the oven and place it on a wire rack to cool for about 15-20 minutes.  Turn out the cake onto a wire rack, peel off the parchment paper, re-invert, and let it cool completely on a wire rack.

Chocolate Glaze:

1. Melt the chocolate, butter and honey/golden syrup in a bowl placed over a saucepan of simmering water.  Once melted, remove from heat and let it cool until it thickens to a pouring consistency.
2. Pour the glaze over the top of the cooled cake, letting the glaze flow down the sides.
3. Let the chocolate slightly harden, then put the cake into an airtight container and leave it in the fridge.  Due to the hot weather in our country, I prefer to put the cake into the fridge, so the ganache will not turn soft.

After ganache 

Cake just out from oven

This recipe is adapted from 'kitchencookbook.net' with slight adjustment to suit my baking preference.