Triple-Chocolate Buttermilk Pound Cake

We took the traditional pound cake recipe and gave it an amazing taste with the addition of triple chocolate. This pie is a business. On top of this delicious confection, two types of glaze are combined — creamy chocolate and slightly buttermilk. It's delicious, and we'll admit, it's so satisfying to eat and serve. Chocolate lovers will be over the moon with this recipe, but it has a rather unexpected taste-thanks to the addition of frosting on buttermilk — which will also win over those who prefer desserts with a big appetite at the table. Attention: You — and they-won't be able to resist a second bite. Go for it. We won't tell you.
Prepare the cake: preheat the oven to 325 degrees. Whisk together the flour and the following 3 ingredients. Beat 1 1/2 cups butter in a medium bowl with an electric mixer on medium-high speed until smooth. Gradually add the granulated sugar, whisking until light and fluffy. Add the eggs, 1 at a time, beating until the yolk disappears. Combine 1 1/4 cups buttermilk and the following 2 ingredients. Add the flour mixture to the egg mixture alternately with the buttermilk mixture, starting and ending with the flour mixture. Beat on low speed after each addition. Sprinkle with pieces of bittersweet chocolate. Pour the batter into a 12-cup baking dish, well-oiled (with shortening added) and floured. Tap the baking tray sharply on the countertop to remove any air bubbles.Bake at 325 ° C for 1 hour 15 minutes to 1 hour 25 minutes, or until a wooden stick inserted in the middle comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove from the pan; cool completely on a wire rack.Prepare the chocolate frosting: Combine the semisweet chocolate pieces, 3 tablespoons of butter, and 1 tablespoon of corn syrup in a glass bowl suitable for a microwave. Reheat in the microwave on MEDIUM power (50%) for 1 to 1 1/2 minutes or until the pieces begin to melt, stirring occasionally after 1 minute. Stir until smooth. Add 1/2 teaspoon vanilla.Prepare the buttermilk frosting: Whisk together the powdered sugar, 1 tablespoon buttermilk, and 1/4 teaspoon vanilla in a small bowl until smooth. Add up to 1 tablespoon buttermilk if desired. Drizzle the cooled cake with warm icing.Triple Chocolate Buttermilk Mini Pies: Prepare the recipe by following the instructions in step 1, pouring the batter into 2 lightly oiled (with cooking spray) 12-cup Bundt brownie pies, filling each one about three-quarters full. Bake at 325 degrees for 26-30 minutes. Cool in the pans on a wire rack for 10 minutes; remove from the pans and allow to cool completely. Follow the recipe as outlined in Steps 3 and make 2 dozen. Cook for 45 minutes; just 1 hour and 25 minutes.