admin Chocolate Pound Cake Recipe
A decadent ganache is used to top the chocolate-heavy pound cake, which is a delectable dessert. This recipe for chocolate pound cake is the finest I’ve discovered, and it only calls for a few regular ingredients. It is the ideal cake for events, special occasions, or just any day of the week when you’re craving chocolate cake.
History of Pound Cake
When a recipe for pound cakes was published in American Cookery in 1796, they were first made in the 1700s. The components evolved over time, but Eliza Leslie’s pound cake recipe from 1851 remains the most popular. She used a pound of flour, 10 eggs, and either orange or lemon juice. Although there are many kinds and variations of pound cake available nowadays, this chocolate one is really delicious.
Making chocolate pound cake is simple and always wonderful. With cocoa powder, melted chocolate, and chocolate chips, this recipe for chocolate pound cake is fantastic. You can actually make a quadruple-chocolate pound cake to serve to your favorite chocolate aficionados if you put chocolate ganache on top.
Variations on recipes:
- Espresso: Use espresso powder instead of coffee granules for a chocolate taste that is much richer.
- Cream it up more: To make this pound cake creamier, add 1/2 cup sour cream.
- Add nuts: You may add chopped walnuts or pecans to the cake batter to give your chocolate pound cake some crunch.
- Less chocolate: Feel free to omit the cocoa powder and melted chocolate for people who do not enjoy chocolate as much as you do.
- Overly sweet: In a similar vein, omit the chocolate chips if you find this dish to be too sweet.
- Fruit addition: Fruit could be included in the cake batter. Try cranberries or raisins that are dried.
See our No-Churn Cherry Ice Cream
Ingredients
- 1 tablespoon instant coffee granules
- 1/4 cup hot water
- 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 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3/4 cup unsweetened cocoa powder
- 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.
