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Easy Old Fashioned Chocolate Pound Cake Recipe

★★★★★

4.8 from 67 reviews
  • Author: Thomas
  • Total Time: 85 minutes
  • Yield: 12 servings 1x

Description

This Easy Old Fashioned Chocolate Pound Cake is a rich, dense, and moist dessert perfect for chocolate lovers. Made with Dutch process cocoa, butter, and buttermilk, it delivers a deep chocolate flavor with a tender crumb. The addition of coffee enhances the chocolate notes, making it a classic and elegant treat ideal for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup Dutch process cocoa (or unsweetened cocoa)
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1 1/2 cups softened butter
  • 3 cups white granulated sugar
  • 5 eggs
  • 3 teaspoons vanilla extract
  • 1/4 cup liquid coffee
  • 1 cup buttermilk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, Dutch process cocoa, baking powder, and salt. Whisk these together to evenly distribute the ingredients.
  3. Cream Butter: In a large mixing bowl, add the softened butter and beat it until smooth and creamy.
  4. Add Sugar: Gradually add the white granulated sugar to the butter and mix thoroughly until the mixture is light and fluffy.
  5. Add Eggs and Flavorings: Add the eggs one at a time to the sugar and butter mixture, mixing well after each addition. Then mix in the vanilla extract and liquid coffee to complement the chocolate flavor.
  6. Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix, to maintain the cake’s tender texture.
  7. Pour and Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
  8. Cool and Remove: Allow the cake to cool in the pan for about 20 minutes. Then, place a cake stand or serving plate over the bundt pan and carefully invert it to release the cake.
  9. Frost and Serve: Once the cake is completely cool, frost or glaze it as desired. Slice and enjoy your delicious old-fashioned chocolate pound cake.

Notes

  • Using Dutch process cocoa gives the cake a smoother and more mellow chocolate flavor compared to natural cocoa powder.
  • The addition of coffee intensifies the chocolate taste without adding a coffee flavor.
  • Ensure the butter is properly softened to achieve the right texture when creaming with sugar.
  • Do not overmix the batter to keep the pound cake tender and avoid a tough crumb.
  • If you don’t have buttermilk, you can substitute with milk mixed with 1 tablespoon of lemon juice or vinegar per cup.
  • Let the cake cool enough before removing it from the pan to avoid breaking or sticking.
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Pound Cake, Old Fashioned Cake, Bundt Cake, Chocolate Dessert, Classic Chocolate Cake

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Find it online: https://mealmagicplace.com/easy-old-fashioned-chocolate-pound-cake-recipe/