Chocolate Pound Cake
Indulge in the rich, decadent flavor of chocolate pound cake with this irresistible recipe. Made with butter, sugar, eggs, cocoa powder, and a hint of coffee
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Servings: 12
Equipment
- 10-inch Bundt pan
Large Bowl
Wire Rack
Ingredients
- 1 1/2 cups butter softened
- 3 cups white sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
- 1 cup buttermilk
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract and the dissolved instant coffee granules.
- Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined after each addition. Be careful not to overmix.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve your delicious chocolate pound cake!
Notes
For an extra chocolatey touch, sprinkle chocolate chips or chopped nuts over the batter before baking. Serve slices of this delicious cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent treat.