Chocolate Pound Cake
Makes 1 9” x 5” pound cake (about 8 servings, depending on how you slice it)
Ingredients
For the cake:
1 cup AP flour
3/4 cup Dutch-processed cocoa
1 tsp baking powder
1/2 tsp salt
1/3 cup buttermilk (room temperature)
1 cup unsalted butter (room temperature)
1 cup granulated sugar
4 large eggs (room temperature)
1 tsp vanilla extract
For the optional glaze:
1/3 cup heavy cream
2/3 cup semi-sweet chocolate chips
1 tsp vegetable oil
Directions
For the cake:
Set your oven to 325F. Butter a 9” x 5” loaf pan (I used the wrappers from the two sticks of butter the recipe calls for). Cut a strip of parchment paper about 15” x 5” and line the loaf pan with it. The extra length will give you handles with which to remove the cake once it’s done. Go ahead and butter the parchment paper too, if you like. Can’t hurt, really.
Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy (I used my stand mixer with the paddle attachment), scraping down the sides of the bowl as necessary.
Add in each egg one at a time, ensuring you mix well after each one. After that, in with the buttermilk and vanilla and give it another short mix.
Next, add in half the dry ingredients, mix on the lowest, slowest speed until just mixed, then do the same with the remaining half. Don’t overmix at this point, or you’ll have a dense, tough cake.
Tip the batter into the loaf pan, evenly distribute and smooth/level the top as much as possible. Give it a few taps to knock out any air bubbles. Bake at 325F for 50-55 minutes - the toothpick test should show some moist crumbs, but no liquid batter.
Let the cake cool in the pan on a wire rack for 10 minutes, then gently lift the cake out of the pan using the parchment paper handles and let it cool on the rack to room temperature, especially if you choose to glaze it.
For the optional glaze:
Put the chocolate chips in a medium mixing bowl.
Heat the cream in the microwave until steaming hot, about 2 minutes. Carefully pour the hot cream over the chocolate and let it sit 3 minutes.
Add in the oil and then whisk until the mixture is glossy and smooth. Let it sit for a few minutes to allow it to cool and thicken, then drizzle it over the pound cake.
Enjoy!
Recipe based on one from saltandbaker.com
NOTE: I opted to skip the glaze until later. This will go into my overstuffed freezer until Thanksgiving.
Makes 1 9” x 5” pound cake (about 8 servings, depending on how you slice it)
Ingredients
For the cake:
1 cup AP flour
3/4 cup Dutch-processed cocoa
1 tsp baking powder
1/2 tsp salt
1/3 cup buttermilk (room temperature)
1 cup unsalted butter (room temperature)
1 cup granulated sugar
4 large eggs (room temperature)
1 tsp vanilla extract
For the optional glaze:
1/3 cup heavy cream
2/3 cup semi-sweet chocolate chips
1 tsp vegetable oil
Directions
For the cake:
Set your oven to 325F. Butter a 9” x 5” loaf pan (I used the wrappers from the two sticks of butter the recipe calls for). Cut a strip of parchment paper about 15” x 5” and line the loaf pan with it. The extra length will give you handles with which to remove the cake once it’s done. Go ahead and butter the parchment paper too, if you like. Can’t hurt, really.
Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy (I used my stand mixer with the paddle attachment), scraping down the sides of the bowl as necessary.
Add in each egg one at a time, ensuring you mix well after each one. After that, in with the buttermilk and vanilla and give it another short mix.
Next, add in half the dry ingredients, mix on the lowest, slowest speed until just mixed, then do the same with the remaining half. Don’t overmix at this point, or you’ll have a dense, tough cake.
Tip the batter into the loaf pan, evenly distribute and smooth/level the top as much as possible. Give it a few taps to knock out any air bubbles. Bake at 325F for 50-55 minutes - the toothpick test should show some moist crumbs, but no liquid batter.
Let the cake cool in the pan on a wire rack for 10 minutes, then gently lift the cake out of the pan using the parchment paper handles and let it cool on the rack to room temperature, especially if you choose to glaze it.
For the optional glaze:
Put the chocolate chips in a medium mixing bowl.
Heat the cream in the microwave until steaming hot, about 2 minutes. Carefully pour the hot cream over the chocolate and let it sit 3 minutes.
Add in the oil and then whisk until the mixture is glossy and smooth. Let it sit for a few minutes to allow it to cool and thicken, then drizzle it over the pound cake.
Enjoy!
Recipe based on one from saltandbaker.com
NOTE: I opted to skip the glaze until later. This will go into my overstuffed freezer until Thanksgiving.