Double Chocolate Pound Cake


  • 1 cup butter, softened
  • 1 cup plain yogurt
  • 1 tsp almond extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups sugar
  • 2 tsp vanilla
  • 3 cups flour
  • 4 oz dark chocolate
  • 4 oz white chocolate, melted
  • 5 eggs
  • 8 oz white chocolate, chopped


Preheat the oven to 350 F. Grease a 10 inch bundt pan. Sprinkle the pan with 2 tbsp of the sugar.Cake: Melt the chocolate in a double boiler over barely simmering water. Set aside to cool. Mix the flour, baking powder, baking soda, and salt in a large bowl. Beat the butter, remaining sugar, and vanilla and almond extracts in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, beating until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the yogurt. spoon the batter into the prepared pan. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Run a knife around the edges of the pan to loosen the cake. Cool the cake in the pan for 15 minutes. Turn out onto the rack and let cool completely.Glaze: Melt each type of chocolate separately in a double boiler over barely simmering water. Drizzle alternate spoonfuls of the melted chocolate over the cake.