High glazed chocolate pound cake
We’ve covered other types of pound cake in the past, but none have been as decadent, delicious, or potent as this one. It’s an easy, fun, mouthwatering way to get stoned, and it’s perfect for separating into individual doses or serving to a crowd. This dessert is beautiful once it’s done, and it’s so simple. Just be careful because it’s so good that it might be hard to stop at just one slice, and this pound cake recipe truly is a strong combination designed with the most experienced consumers in mind.
The low down on pound cake
Pound cake is traditionally made with only the simplest ingredients including sugar, flour, butter, and eggs, and baked in a loaf or bundt pan to create the perfect shape for bread-like slices. Sometimes it’s served with a dusting of icing sugar or a light layer of smooth homemade frosting, but this one is bathed in a sugary glaze, and it boasts more unique additions to create a thick, rich, and oh so good chocolate version. Though it comes from a traditional place, this pound cake recipe is a far cry from the original.
A highly delicious chocolate pound cake recipe
Follow the instructions for this chocolate cake recipe closely for the very best results, as it will show you how to infuse everything from the light and fluffy cake to the sweet and sugary glaze that will cover every single bite. Whip one up fresh for dessert, or make it in advance for a fast and easy dessert solution that is powerful enough to get a whole party stoned.
Preparation time: 25 minutes
Cooking time: 1 hour
Servings: 12 slices
Loaf cake ingredients
- 3 eggs
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup cannabutter (room temperature)
- ¾ cup sour cream
- ½ cup brown sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1/3 cup icing sugar
- 3 tablespoons milk
- 1 tablespoon cannabutter (room temperature)
- ¼ teaspoon vanilla extract
- Loaf pan
- Large mixing bowls
- Electric mixer
- Cooling rack
- Cooking sheet
Preheat the oven to 350°F.
Lightly grease a dry loaf pan.
Combine the flour, baking powder, cocoa powder, salt, and baking soda with a whisk in a mixing bowl. Set this mixture aside for now.
Use an electric mixer set to medium speed to blend the cannabutter and brown sugar together in a clean mixing bowl until it’s light, smooth and fluffy.
Add the eggs and vanilla extract to the bowl one at a time, blending thoroughly between each one.
Set the mixer speed to low, and then slowly add the flour mixture to the other bowl in small portions, incorporating the two together until they are smooth and lump-free.
Add the sour cream to the mix and blend it in until the mixture reaches an even colour and consistency.
Pour the cake batter into the prepared pan, and then bake it in the oven for 60 minutes, or until a toothpick poked into the center comes out clean.
Whisk together the milk, vanilla, cannabutter, and vanilla from the icing ingredients list, and blend them until smooth and creamy.
Remove the cake from the pan, and rest it on a cooling rack with a clean cookie sheet underneath to catch any drippings.
Pour the glaze over top of the loaf cake while it’s still warm, and then leave it to set which will happen when the loaf cools down to room temperature.
Slice the loaf into 12 even-sized slices and serve.
Once your loaf cake cools it’ll be ready to serve or enjoy, but if you’ve got leftovers then you’ll want to store them in an airtight container at room temperature or in the fridge. A fresh loaf will stay fresh for 4 whole days when it’s stored this way, or alternatively, you can freeze individual slices, which will buy you months before they have to be eaten.