Chocolate Pound Cake with Peanut Butter Glaze

Chocolate Pound Cake with Peanut Butter Glaze (Adapted from Martha Stewart)

For the cake

2 1/4 cups all-purpose flour
1 cup quality unsweetened Dutch-process cocoa powder
1 1/2 teaspoons coarse salt
16 ounces (2 cups, 4 sticks) unsalted butter, softened
2 cups granulated sugar
1 teaspoon vanilla
9 large eggs, at room temperature

For the glaze

1/4 cup creamy peanut butter
5 to 6 tablespoons milk

To prepare the cake

Preheat oven to 325 degrees.

In a medium bowl, sift together flour, cocoa and salt.

In a large mixing bowl, beat together butter and sugar until very pale and fluffy, about 8 minutes, scraping down the bowl twice. Beat in vanilla. Mix in eggs, one at a time, beating until well combined after each. Using a sturdy wooden spoon, gradually stir in the dry ingredients in four additions just until combined.

Evenly divide the batter between two 9" x 5" loaf pans coated with cooking spray. To remove any large air bubbles, tap the pan on the counter a couple of times, then smooth the top with an off-set spatula.

Place pans into the oven and bake until a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 58 to 68 minutes. Remove and place pans on a wire rack to cool for 20 to 30 minutes. Remove cakes from the pans and cool completely.

To prepare the glaze

In a small saucepan over medium heat, add peanut butter and stir until warmed through. Mix in 5 to 6 tablespoons milk until you have a smooth, thin glaze. Drizzle over each cake.

Makes 2 loaf cakes.

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