Chocolate pound cake

Ingredients:

Cupcake

• 2.5 cups premium flour
• 3/4 cup cocoa powder
• 0.5 tsp salt
• 8 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 tbsp vanilla extract
• 2 tsp instant espresso powder
• 340 g unsalted butter, room temperature
• 2.5 cups of sugar
• 170 g dark chocolate, chopped
• Special equipment: 10-cup muffin tin with a hole in the center

Chocolate glaze

• 170 g dark or semi-sweet chocolate, finely chopped
• 110 g unsalted butter
• 1 tbsp. honey

Preparation:

1. Position the oven rack in the middle position and preheat the oven to 175°C. Grease and flour a cake tin.
2. Sift the flour, cocoa, and salt into a medium bowl. In another bowl, combine the eggs, yolks, vanilla extract, and espresso powder and set aside. Using a heavy-duty mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute or until smooth. Gradually beat in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat on medium-high speed until light and fluffy, about 4 more minutes.
3. Reduce mixer speed to low. Add half the flour mixture and mix until fully incorporated, then add the remaining flour. Scrape down the sides of the bowl and beat on medium-high speed for another 30 seconds.
4. Reduce mixer speed to low again and add half the egg mixture, mixing until fully incorporated. Add the remaining egg mixture and mix until the dough is almost smooth. Fold in the chocolate by hand. Be careful not to overbeat the dough..
5. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.
6. Let the cake cool in the pan on a wire rack for 10 minutes. Then remove it from the pan and let it cool on a wire rack. If you're not serving the cake the same day, wrap it in plastic wrap and store it at room temperature. Before serving, drizzle the glaze over the cake. The cake can be frozen for up to 1 month.
7. Glaze:
   
   Place all ingredients in a microwave-safe bowl or glass measuring cup. Melt in the microwave on 50% power until the chocolate is soft, about 1 minute. Stir and continue heating until the chocolate is completely melted, about 1 more minute. Remove from the microwave and whisk until a smooth, glossy glaze forms. While the glaze is still warm, drizzle it over the cooled cake, letting it drip down the sides. Serve.