Are you a lover of chocolate and looking for the best recipe there is? Then your search has come to an end because we have one of the best chocolate recipes ever. This is the ultimate Chocolate Pound Cake. Awesome gift for a birthday present and also great for dessert. Anxious to get to the prep part right? Well, let’s go!

The recipe used is a little complex but no need to worry because our method is simple and will appear as though you have done this before. The steps for preparing the cake requires you to grease a loaf pan and line it, combine the ingredients and pour the batter into the greased pan and bake in the preheated oven for 55 minutes.


The recipe for this cake is rich in chocolate. The flavor is tempting and hard to resist, you will be asking for slice after slice. Another awesome thing about this recipe is that it seems complicated but once you follow the steps accordingly you will not be disappointed. If you haven’t tried this recipe then you should definitely try it.

The Chocolate Pound Cake is best if served at room temperature. It also depends on how you like your cake. Whichever way you choose to have it is just fine and is perfect with a cool glass of your favorite milk. End your night perfect with a slice and unwind with your favorite movie.
The recipe we provide yields one loaf which is approximately 24 slices. This is the perfect size for parties and get-togethers. If you also choose to bake for personal preferences that is just fine; once stored properly.

Equipment Needed

Loaf Pan– A skillet can also be used for greasing.
Mixing Bowl – Used to combine the ingredients for mixing.
Mixer – Both electric and manual mixers can be used to combine ingredients thoroughly.

 

Main Ingredients Used

Cocoa– The Dutch-processed cocoa is used in this recipe to modify the color and gives a mild taste to the cake.
Coffee – Instant coffee was used and can be substituted with ground espresso powder; whichever is accessible for you. It is used to enhance the rich chocolatey flavor you want to achieve.
Chocolate Chips – Use mini chocolate chips for the glaze.

 

What Can I Use Instead of Buttermilk?

As a substitute for buttermilk, you may use milk and vinegar. You can use any kind of milk you have as well as vinegar. It gives the same acidity similar to that of the buttermilk.

 

Ingredients Used

FOR CAKE
Flour – All-Purpose flour was used in the combination of ingredients for texture.
Cocoa – The Dutch-processed cocoa was used to modify the color of the cake.
Baking Powder – Baking Soda can also be used as a raising agent.
Salt – Enhances the flavor of the cake.
•  Buttermilk – Vinegar and milk can also be used to add flavor and moisture.
Instant Coffee – Ground espresso powder can be used to enhance the flavor.
Unsalted Butter – To be used at room temperature.
Granulated Sugar – Adds a fairly neutral sweetness to the cake.
Eggs – Adds structure to the cake and they are to be used at room temperature.
Vanilla Extract – Used in the mixture to enhance flavor.

FOR GLAZE

Heavy Cream – Used as a thickening agent for the glaze.
Chocolate Chips – You can use the dark ones or the bittersweet chocolate chips.
Vegetable Oil – Gives the glaze a shiny look.

 

Instructions

FOR CAKE
• Put the oven rack in the lower-middle position and preheat the oven to 325 degrees F.
• Lightly grease a 9×5 inch loaf pan and line it with parchment paper.
• Allow the ends to hang over so that the cake can be removed easily.
• Sift in a medium bowl the flour, cocoa, salt and baking powder. Repeat once and set aside.
• Liquefy the instant coffee into the buttermilk and set aside.
• Add butter to a bowl and mix for 3 to 4 minutes while scraping the sides.
• Add sugar gradually to the butter and mix for 4 to 5 minutes until light and covered with fluff. Scrape the sides downwards.
• Add eggs one at a time to the mixture and combine, scraping the sides.
• Combine the vanilla and buttermilk-coffee mixture and mix well.
• Add the dry ingredients one at a time mix until well combined.
• Pour the batter into the greased loaf pan once combined and put it in the oven for 55 minutes.
• Use a toothpick to check the cake to make sure it is finished. It should come out clean with a few crumbs on it.
• Remove and allow the cake to cool for 15 minutes.
• Lift the cake from the pan using the parchment paper and allow it to cool for an hour before glazing.

FOR GLAZE
• Heat heavy cream over low heat until it starts to form bubbles at the edge of the pan and simmer.
• Remove from the heat and pour onto the chocolate chips in a medium bowl.
• Let it sit for 5 minutes and add the vegetable oil.
• Whisk until smooth and shiny.
• Allow to cool and pour the glaze over the top of the cake.
• Slice uniformly and share.

 

Allow the cake to cool before adding the glaze.

You want to make sure the cake is cooled properly before adding the glaze. This is a very important step and is done to prevent the glaze from running off the cake. This will happen if the cake is too warm hence the reason we allow it to cool for an hour. Better safe than sorry, right?

 

What can I use if I do not have an electric mixer?

If you do not have a mixer, you can certainly use a wooden spoon along with a whisk and mixing bowls of course. It will be a little more complex but it will definitely get the job done. Plus you don’t want anything to hinder you from making this amazing cake.

 

How should I store my cake?

It is best to store the chocolate pound cake in an airtight container at room temperature and will stay fresh for four to five days. To freeze, you may wrap the cake in aluminum foil tightly and this will last for up to 6 months. As it relates to refrigerating, it doesn’t necessarily extend the shelf life but it will change the texture and flavor of the cake.

The moist chocolatey cake makes the perfect birthday gift or dessert for chocolate lovers. If you like both chocolate and cake then is the perfect combination for you. Grab your ingredients and equipment and bring out the chef in you.

Chocolate Pound Cake

Chocolate Pound Cake

Yield: 1 9x5" loaf
Prep Time: 20 minutes
Cook Time: 55 minutes
Chill Time: 1 hour
Total Time: 2 hours 15 minutes

The perfect treat for chocolate lovers.

Ingredients

  • FOR CAKE
  • 1 cup all-purpose flour
  • 3/4 cup Dutch-processed cocoa
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 teaspoon instant coffee
  • 1/3 cup buttermilk
  • 1 cup unsalted butter
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • FOR GLAZE
  • 1/2 cup dark or bittersweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon vegetable oil.

Instructions

    1. FOR CAKE
      1.Put the oven rack in the lower -middle position and preheat the oven to 325 degrees F.

      2.Lightly grease a 9x5 inch loaf pan and line it with parchment paper.
      3.Allow the ends to hang over so that the cake can be removed easily.
      4.Sift in a medium bowl the flour, cocoa, salt and baking powder. Repeat once and set aside.
      5.Liquefy the instant coffee into the buttermilk and set aside.
      6.Add butter to a bowl and mix for 3 to 4 minutes while scraping the sides.
      7.Add sugar gradually to the butter and mix for 4 to 5 minutes until light and covered with fluff. Scrape the sides downwards.
      8.Add eggs one at a time to the mixture and combine, scraping the sides.
      9.Combine the vanilla and buttermilk-coffee mixture and mix well.
      10.Add the dry ingredients one at a time mix until well combined.
      11.Pour the batter into the greased loaf pan once combined and put it in the oven for 55 minutes.
      12.Use a toothpick to check the cake to make sure it is finished. It should come out clean with a few crumbs on it.
      13.Remove and allow the cake to cool for 15 minutes.
      14.Lift the cake from the pan using the parchment paper and allow it to cool for an hour before glazing.

      FOR GLAZE
      1.Heat heavy cream over low heat until it starts to form bubbles at the edge of the pan and simmer.
      2.Remove from the heat and pour onto the chocolate chips in medium bowl.
      3.Let it sit for 5 minutes and add the vegetable oil.
      4.Whisk until smooth and shiny.
      5.Allow to cool and pour the glaze over the top of the cake.
      6.Slice uniformly and share.
      FOR CAKE
      •Put the oven rack in the lower -middle position and preheat the oven to 325 degrees F.
      •Lightly grease a 9x5 inch loaf pan and line it with parchment paper.
      •Allow the ends to hang over so that the cake can be removed easily.
      •Sift in a medium bowl the flour, cocoa, salt and baking powder. Repeat once and set aside.
      •Liquefy the instant coffee into the buttermilk and set aside.
      •Add butter to a bowl and mix for 3 to 4 minutes while scraping the sides.
      •Add sugar gradually to the butter and mix for 4 to 5 minutes until light and covered with fluff. Scrape the sides downwards.
      •Add eggs one at a time to the mixture and combine, scraping the sides.
      •Combine the vanilla and buttermilk-coffee mixture and mix well.
      •Add the dry ingredients one at a time mix until well combined.
      •Pour the batter into the greased loaf pan once combined and put it in the oven for 55 minutes.
      •Use a toothpick to check the cake to make sure it is finished. It should come out clean with a few crumbs on it.
      •Remove and allow the cake to cool for 15 minutes.

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