Chocolate Pound Cake
User Reviews
5
Chocolate Pound Cake
Description
This Chocolate Pound Cake blends melted chocolate and cocoa powder with sugars and butter to create a deeply chocolate-flavored cake. The addition of instant coffee in buttermilk amplifies the chocolate notes without adding an overt coffee taste. The batter is creamed to a light texture before eggs, vanilla, salt, baking powder, and flour alternated with the buttermilk mixture are carefully folded to maintain tenderness and avoid overmixing.
Baked in a bundt pan at 325°F for about an hour, the cake gains volume and a smooth, moist crumb. The finish includes chocolate chips stirred in to add variation in texture and pockets of additional richness. Once cooled, it can be garnished with a dusting of powdered sugar or a chocolate ganache for extra presentation and flavor contrast.
Ingredients
- 1 tablespoon instant coffee
- 1/4 cup water hot
- 1 1/3 cup buttermilk
- 1 1/2 cups butter room temperature
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 8 oz chocolate melted and lightly cooled
- 5 egg room temperature, large
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3/4 cup cocoa powder unsweetened
- 2 cups all-purpose flour
- 1 cup chocolate chips
Garnish:
- powdered sugar or chocolate ganache
Instructions
- Preheat the oven to 325°F.
- Coat a 10 or 12-cup bundt pan with baking spray. Set aside.
- In a medium bowl, mix the coffee granules into the hot water, and stir to dissolve. Once dissolved, stir in the buttermilk and melted chocolate. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugars on medium speed until light and fluffy, this will take about 4-5 minutes,
- Add in the eggs one at a time, mixing just until combined. Stop to scrape the sides and bottom of the bowl a few times. Next, add in the vanilla extract, salt, baking powder, and cocoa powder, and mix just until combined and the batter is smooth.
- Turn the mixer to low speed and add in the flour and buttermilk mixture alternating both, start and finish with the flour. Stop to scrape the sides and bottom of the bowl a few times and do not overmix.
- Using a rubber spatula stir in the chocolate chips.
- Pour the batter into the prepared pan. Bake for 60 – 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs, not raw batter.
- Remove from the oven once done and let the cake cool in the pan for 15-20 minutes, then loosen the cake from the sides of the pan using a butter knife. Invert onto a wire rack and let it cool completely.
- Once cooled, dust with powdered sugar or top with chocolate ganache and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 93g | 31% |
| Protein | 10g | 20% |
| Fat | 41g | 63% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 85mg | 28% |
| Sodium | 631mg | 26% |
| Potassium | 518mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 64g | 128% |
| Vitamin A | 1438IU | 29% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 143mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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