Chocolate Pound Cake With Bourbon Caramel

This Chocolate Pound Cake with Bourbon Caramel Glaze will be a quick fan favorite! The bourbon and caramel flavors bring out a depth to the chocolate flavor that we cannot get enough of.

  • Easy
  • 70 mins
  • 12 servings
Ingredients

Pound Cakes

  • 1/3 cup coconut oil
  • 2 1/2 cups granulated sugar, divided
  • 1 1/3 cup butter, softened (not melted and at room temperature)
  • 1/4 teaspoon salt
  • 2 teaspoons Rodelle Vanilla Extract
  • 7 eggs, room temperature
  • 1/2 cup Rodelle Cocoa Powder
  • 3 1/2 cups cake flour
  • 1/2 cup heavy cream
  • 3 1-oz squares semisweet chocolate
  • 1 teaspoon espresso powder

Caramel Glaze

  • 1 1/2 cups granulated sugar
  • 1 cup water
  • 1 tablespoon corn syrup
  • 1/4 teaspoon cream of tarter
  • 1/3 cup unsalted butter, softened
  • 3/4 cup heavy cream
  • 3 tablespoons bourbon whiskey
  • 1 teaspoon Rodelle Vanilla Extract
  • Pinch salt
Uses
Occasions
Directions

For the Cakes

  1. Preheat oven to 325°F. Grease two 9x5-inch loaf pans.
  2. Sift flour and cocoa together.
  3. Chop up chocolate squares and melt in double broiler or low microwave setting, being very careful not to burn the chocolate. Stir in the espresso powder.
  4. In bowl of stand mixer, beat coconut oil with 1/2 cup sugar until fluffy. Add butter and beat well.
  5. Add remaining sugar, salt, and vanilla; beat at high speed for 5 minutes.
  6. Lower speed and beat in eggs, one at a time.
  7. Beat in flour mixture, then, beat in the cream. Stir in the melted chocolate mixture.
  8. Pour into pans. Rap pans on counter to release any trapped air.
  9. Bake 40 - 50 minutes (depending on your oven and altitude), or until a toothpick come out clean when inserted in center of cakes.
  10. Cool 15 minutes before removing cakes from pans to a wire rack to cool completely.
  11. Drizzle caramel glaze over cut slices.

For the Glaze

  1. In a small, deep, heavy saucepan, bring sugar, water, corn syrup, and cream of tarter to a boil over high heat. Cook, stirring frequently, until mixture turns amber in color and registers 340°F on candy thermometer.
  2. Remove from heat. Add butter, whisking constantly until melted.
  3. Whisk in cream. The mixture will bubble violently.
  4. Using whisk, stir in the bourbon, vanilla, and salt until combined.
  5. Let cool completely. Store leftover in a covered container at room temperature for up to a week.