Chocolate Pound Cake with Chocolate-Pistachio Glaze

As followers of this blog may remember, winter is when I crave chocolate, a perfect pick-me-up to get us through these days with very little sunshine.  This decadent cake features a double chocolate dose: in the cake batter itself, and in the glaze on top.  For more yummy chocolate ideas, see my posts from last winter for Chocolate Bundt Cake, Rich Chocolate Sauce, or Cocoa Fudge Cookies.

Ingredients:
For the cake:

• 3 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 and 1/4 cups vegan sugar
• 3/4 cup vegan butter
• 3 Ener-G eggs
• 2 teaspoons vanilla extract
• 1 and 1/4 cups plain non-dairy milk
• Cooking spray

For the glaze:

• 3/4 cup vegan powdered sugar*
• 3 tablespoons unsweetened cocoa
• 2 tablespoons plain non-dairy milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped pistachios

1. Lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour in a bowl with 1/2 cup cocoa, the baking powder, and salt.  Set aside.

2. In the bowl of a stand mixer, combine the sugar and butter; beat at medium speed for several minutes until well blended.  Add the Ener-G eggs and beat until blended.  Beat in 2 teaspoons vanilla extract.  Add the flour mixture and 1 and 1/4 cups milk alternately to the sugar mixture, beginning and ending with the flour mixture.

3. Spoon the batter into a 12-cup Bundt pan coated with cooking spray, and bake at 325 degrees for 40 to 60 minutes; a wooden pick inserted in the cake should come out clean.  Cool the cake in the pan for 10 minutes on a wire rack; remove from the pan and cool completely on a wire rack.

4. To prepare the glaze, combine the powdered sugar and 3 tablespoons cocoa in a bowl.  Add 2 tablespoons milk and 1/2 teaspoon vanilla extract, whisking until smooth.  Drizzle over the cooled cake.  Sprinkle with the pistachios.

Serve this cake for dessert, or make it part of a winter tea time, alongside mini tea sandwiches - I loved a simple filling of chopped marinated artichoke hearts stirred into Tofutti cream cheese. 

*For the smoothest glaze, sift the powdered sugar before whisking together with the remaining ingredients.

Nutrition Info:
18 servings (1 slice), Calories 290 

Tasting Notes:
A great double chocolate dose, with subtle chocolate flavor in the batter, and a glaze that tasted more like chocolate cake frosting - yum. The cake was yummy but dense - I might play around with ingredients next time to aim for a lighter, fluffier interior (although perhaps then it wouldn't be pound cake).  I also think the pistachios were underutilized with a mere sprinkle on top.  Consider grinding in a food processor and making part of the glaze itself, or chopping very finely and stirring into the batter.  These are minor quibbles, because the taste of this cake was fantastic.

Rating:
4