Chocolate Pound Cake Recipe

Ingredients

Servings:

For the Chocolate Pound Cake

1/4 cup(s)

strong coffee

1 cup(s)

buttermilk

1 1/2 cup(s)

unsalted butter, room temperature

2 cup(s)

granulated sugar

1/2 cup(s)

brown sugar

large eggs

1 tblsp

vanilla extract

1 tsp

kosher salt, see notes 1

1 tsp

baking powder

3/4 cup(s)

unsweetened cocoa powder

2 cup(s)

all-purpose flour

batch of chocolate ganache, see below

For the Chocolate Ganache

3/4

chopped chocolate

1/3

heavy cream

Directions 11 steps | 80 Minutes

Step 1

Preheat the oven to 325°F. Generously coat a 9x5-inch loaf pan with baking spray and line with parchment paper. Measure and prep all ingredients.

Step 2

In a medium bowl, combine coffee and buttermilk. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, mix the unsalted butter, granulated sugar and brown sugar on medium speed for 5 minutes until light and fluffy.

Step 4

Beat in the eggs one at a time, mixing until combined, scraping the sides of the bowl as necessary.

Step 5

Add in the vanilla extract, salt, baking powder and cocoa powder. Mix until combined and smooth.

Step 6

Decrease the mixer’s speed to low and add in the flour and buttermilk mixture in alternating additions, beginning and ending with the flour. Mix, scraping the sides of the bowl, until just combined.

Step 7

Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes and then Invert the cake onto a wire rack or cake plate to cool completely.

Step 8

Prepare the chocolate ganache. Place the chopped chocolate in a bowl. In a saucepan, heat the cream to a simmer and pour over the chocolate. Let it sit for one minute.