The Ultimate Chocolate Pound Cake

To Make the Batter:

1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
2. In a medium bowl, sift together the flour, Dutch-process cocoa powder, baking powder, and kosher salt.  Set aside.
3. Place the room temperature butter in the bowl of your stand mixer or a large mixing bowl.  Mix on low speed until smooth.
4. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.
5. Add eggs, one at a time, mixing each egg until it is fully incorporated.  Scrape the bowl as needed.  This step is extremely important!
6. Add vanilla extract and mix until thoroughly combined.
7. Add half of the flour mixture and mix on low speed until combined.
8. Add all of the whole milk and mix on low speed until well combined.
9. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. 
10. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent.  Make sure to get to the bottom of the bowl; unmixed butter and sugar love to hang out there!
11. Grease a 10-12 cup bundt pan with butter and cocoa powder.
12. Bake the bundt cake at a true 325°F for 60-70 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F on the nose.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
13. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Simple Syrup:

1. Combine sugar, water, cocoa powder, and salt in a small sauce pan.
2. Warm the mixture over medium heat until the mixture comes to a low boil and the sugar and cocoa powder are completely dissolved.  The mixture should be very watery and not the consistency of syrup.
3. Remove from the heat and add the vanilla extract.
4. After allowing the cake to rest for ten minutes, invert it on a cooling rack and carefully remove the bundt pan.
5. Using a pastry brush, gently brush the chocolate simple syrup over the entire cake.  Alternatively, you can wait until the cake is completely cooled to brush on the simple syrup.
6. Allow the cake to cool completely.

To Make the Chocolate Ganache:

1. Place the heavy cream in a small saucepan.  Heat on low-medium heat until just before the heavy cream boils.  If the heavy cream develops a skin, remove before moving onto the next step.
2. Place the chocolate chips in a heatproof bowl and pour the heavy cream over the top of the chocolate chips.  Cover with plastic wrap and allow to sit for 5-7 minutes.
3. Remove the plastic wrap and very gently stir the mixture until it is dark in color and has the consistency of thick honey.
4. Allow the ganache to rest for 5-10 minutes before using.
5. Use either a spouted measuring cup or a squeeze bottle to apply the chocolate ganache to the fully cooled cake.

To Make the Chocolate Curls:

1. Combine the chocolate chips and vegetable shortening in a microwave safe bowl.
2. Microwave on high for 30-second intervals until the shortening and chocolate are soft.  Stir together until completely combined.
3. Using an offset spatula, spread the mixtures on the bottom of a clean sheet pan.  Place the sheet pan in the freezer for 10-15 minutes.
4. Remove the sheet pan from the freezer.  Using the blade of a stiff spatula at a 45° angle, push the chocolate away from you.  If the chocolate is the proper temp, it will curl.  If it is too cold, it will break.
5. Add the curls to the cake as you see fit.

To Store:

This cake can be stored in the refrigerator for up to a week.  It needs to be refrigerated because of the chocolate ganache and chocolate curls.  If you omit the ganache and the chocolate curls, the cake can be stored on the countertop for 5-6 days.