Dudette, I love you. Not in a creepy way, because it is true you're kind of a baking big-shot. And deservedly so. But right at this moment, I am in love with you because you are the one who brought a little something called Aztec Chocolate Creme Fraiche Pound Cake into my life.

Before, I enjoyed regular old pound cake like a jerk. But I am telling you that I will never--can never--go back. Because it's so much better when it's crammed full of chocolate and creme fraiche in addition to butter, sugar, flour, and egg. Thank you for the recipe, which I found in Bake It Like You Mean It: Gorgeous Cakes from Inside Out.

Yours in deliciousness,

CakeSpy

P.S. Here's how you make that ambrosial treat, sweeties. You're welcome.

Aztec Chocolate Creme Fraiche Pound Cake. (printable version here!)

For the cake

4 ounces bittersweet chocolate, finely chopped
1/2 cup coffee, very hot
3/4 cup unsalted butter
1 1/4 cups granulated sugar
3 eggs
1 tablespoon vanilla bean paste
1 1/4 cups all purpose flour
1/2 cup dutch-process cocoa powder, sifted
1 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
3/4 cup creme fraiche

For the glaze

8 ounces bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract (my adaptation)
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon corn syrup
Candied walnuts, to garnish (my adaptation)

To Make the cake

Preheat the oven to 350 degrees F. Liberally spray a large nonstick bundt pan with nonstick baking spray.
In a small bowl, combine the chocolate and very hot coffee. Allow to sit undisturbed for a few minutes to allow the chocolate to melt, then stir to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, beating between additions until each egg is completely incorporated. Add the vanilla bean paste.

In a bowl, whisk together the flour, cocoa powder, salt, baking powder, cinnamon, and cayenne.
Add the creme fraiche to the chocolate mixture and stir to combine.
Add one third of the flour mixture to the butter and sugar mixture and mix on low speed, then add half of the creme fraiche-chocolate mixture and stir to combine. Continue alternating additions until all the ingredients are incorporated and well combined. Spoon the batter into the prepared mold and level the batter with the back of a spoon. Bake for one hour and 20 minutes, or until a wooden skewer comes out clean. Allow the cake to cool for about 20 minutes. Unmold onto a cooling rack.
To make the glaze, heat the cream and chocolate over low heat until combined. Add the butter, stirring in until combined. Stir in the corn syrup until nice and smooth. Drizzle over that tasty cake, and garnish with the candied walnuts.