Description
This rich and decadent Chocolate Pound Cake combines moist, buttery cake with deep cocoa flavors and a luscious chocolate glaze. Enhanced by a hint of espresso powder, it offers a perfect balance of sweetness and intensity. Ideal for chocolate lovers, this cake makes a delightful dessert or afternoon treat.
Ingredients
Dry Ingredients
- 1 cup (120g) flour
- ¾ cup (75g) cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
Wet Ingredients
- 1 cup (200g) sugar
- 1 cup (220g) butter (room temperature)
- 4 eggs
- 1 tsp vanilla extract
- ⅓ cup (85ml) buttermilk
- 1 tbsp instant coffee powder (espresso powder can also be used)
Chocolate Glaze
- 6 oz (175g) dark chocolate (chopped)
- ½ cup (125g) cream
Instructions
- Prepare the Pan and Oven: Generously grease a 9×5 inch (22×12 cm) loaf pan and line it with parchment paper. Preheat the oven to 340°F (170°C).
- Cream Butter and Sugar: Beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Mix Dry Ingredients: Whisk together the flour, sifted cocoa powder to remove lumps, baking powder, baking soda, and salt.
- Combine Buttermilk and Coffee: Mix the buttermilk with the instant coffee powder or espresso powder until fully dissolved.
- Combine Mixtures: Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, starting and finishing with the dry ingredients. Mix just until combined to avoid overmixing.
- Transfer and Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-75 minutes, until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes, then remove from pan and transfer to a wire rack to cool completely.
- Prepare Chocolate Glaze: Heat the cream until it just begins to simmer. Pour over the chopped dark chocolate and let sit for 2 minutes, then stir until smooth and glossy.
- Glaze the Cake: Pour the warm chocolate glaze over the cooled cake, allowing it to drip down the sides naturally. Let the glaze set before serving.
Notes
- Make sure to sift the cocoa powder to avoid lumps for a smoother batter.
- Using room temperature butter and eggs helps achieve a better batter consistency.
- Do not overmix the batter once the dry and wet ingredients are combined to ensure a tender crumb.
- The espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
