Chocolate Pound Cake
User Reviews
5
Chocolate Pound Cake
Description
The cake batter is prepared by dissolving cocoa powder in hot coffee, which intensifies the chocolate flavor and adds moisture. Combined with creamed butter and sugar, eggs, and vanilla, the mixture is lightened before folding in dry ingredients and chocolate chips. Baking in a prepared loaf pan produces a sturdy yet tender crumb that holds its shape well.
Once cooled, the cake is topped with a glaze made from powdered sugar, cocoa powder, vanilla extract, and milk or water, which offers a glossy chocolate finish that complements the cake’s richness. The combination of bitter cocoa and sweet glaze balances the flavor profile.
This pound cake serves well as a dessert or snack, and its dense structure allows for slicing and serving plain or with toppings. The careful mixing and baking ensure a fine texture and moist outcome.
Ingredients
Pound Cake
- 1/3 cup Dutch process cocoa powder unsweetened
- 1/3 cup coffee hot
- 1 3/4 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter at room temperature, unsalted
- 1 cup sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk
- 3/4 cup dark chocolate chips
Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons Dutch process cocoa powder unsweetened
- pinch salt
- 2 teaspoons vanilla extract
- 2 to 4 tablespoons milk or water
Instructions
- Preheat the oven to 350ºF. Grease and flour a 9x5-inch loaf pan, or line with parchment paper.
- In a small bowl, mix together the cocoa powder and hot coffee until the cocoa powder has dissolved.
- In another bowl, whisk together the flour, baking powder and salt.
- In the bowl of a mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs one at a time, mixing for 1 minute after each addition. Mix in the vanilla. Add in the flour mixture and mix just until combined. Very carefully mix in the coffee/chocolate mixture until combined. Add in the buttermilk, then fold in the chocolate chips. Pour the mixture into the prepared loaf pan and smooth the top.
- Bake in the preheated oven until a tester inserted in the center comes out clean, 50-60 minutes. Allow the cake to cool for 20 minutes, then turn out onto a cooling rack to cool completely.
- Meanwhile, to make the glaze, sift together the powdered sugar and cocoa powder. Stir in the salt and then the vanilla. Whisk in 2 tablespoons of milk, then continue to add the liquid until the glaze reaches the desired consistency.
- When the cake is cooled, pour the glaze over the top of the cake. Let the cake sit for 30 minutes before cutting and serving.
Notes
- Nutrition estimates are approximate and can vary based on brand and ingredient variations.
- This recipe is adapted slightly from Homemade Decadence to maintain chocolate richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 417kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 72mg | 24% |
| Sodium | 241mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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