Chocolate Pound Cake III

Chocolate Pound Cake III
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    16 People
  • VIEWS
    1.1K

Indulge in the rich decadence of this dense, chocolatey pound cake, baked to perfection in a classic Bundt pan. A dusting of confectioners' sugar elevates it to a stunning centerpiece for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    53 g
  • Cholesterol
    105 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    12 g
  • Sodium
    318 mg
  • Sugar
    39 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan meticulously, ensuring every crevice is coated. Alternatively, use a baking spray with flour. (5 minutes)

Image Step 02
02 Step

Recipe View 2 mins In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures even distribution of the dry ingredients. Set aside. (2 minutes)

Image Step 03
03 Step

Recipe View 7 mins In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy – about 5-7 minutes. This crucial step incorporates air, resulting in a tender crumb. (7 minutes)

Image Step 04
04 Step

Recipe View 3 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract. (3 minutes)

Image Step 05
05 Step

Recipe View 5 mins Gradually beat in the flour mixture alternately with the dissolved coffee and buttermilk, beginning and ending with the flour mixture. Mix until just combined; be careful not to overmix, which can lead to a tough cake. (5 minutes)

Image Step 06
06 Step

Recipe View 1 mins Pour the batter evenly into the prepared Bundt pan. (1 minute)

Image Step 07
07 Step

Recipe View 1 hrs 5 mins Bake in the preheated oven for 60 to 70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs attached. (65 minutes)

Image Step 08
08 Step

Recipe View 20 mins Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and breaking. (20 minutes)

Image Step 09
09 Step

Recipe View Once completely cooled, dust generously with confectioners' sugar before serving, if desired.

For an even richer chocolate flavor, add 4 ounces of melted bittersweet chocolate to the batter after creaming the butter and sugar.
Buttermilk adds moisture and a slight tang, but you can substitute with regular milk mixed with 1 tablespoon of lemon juice or white vinegar if needed.
Ensure all ingredients are at room temperature for optimal emulsification and a smoother batter.
Do not overbake! Start checking for doneness at 60 minutes. A slightly underbaked cake is better than a dry one.
Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Loren Rath

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 382 Ratings)
Total Reviews: (4)
  • Hailie Wisoky

    I followed the recipe exactly and it turned out perfectly. The coffee granules really enhance the chocolate flavor.

  • Hans Champlin

    This recipe is a keeper! My family loves it.

  • Brook Hettinger

    My cake stuck to the pan! Make sure to grease and flour it really well.

  • Kayden Bartell

    This cake is amazing! So moist and chocolatey. I added chocolate chips and it was a hit!

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