Description
A rich, moist chocolate pound cake with deep chocolate flavor, enhanced by espresso powder and buttermilk. Perfect for dessert, special occasions, or with a cup of coffee.
Ingredients
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1 cup (2 sticks) unsalted butter, at room temperature
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2 cups granulated sugar
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4 large eggs
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2 cups all-purpose flour
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¾ cup Dutch-process cocoa powder
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon espresso powder
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1 cup buttermilk (or sour cream/plain yogurt as a substitute)
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2 teaspoons vanilla extract
Optional Ganache Topping:
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½ cup heavy cream
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4 oz semisweet chocolate, chopped
Instructions
1. Preheat & Prepare:
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Preheat oven to 325°F (165°C).
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Grease and dust a bundt or loaf pan with cocoa powder.
2. Cream Butter & Sugar:
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In a large mixing bowl, beat butter and sugar until light and fluffy (about 5 minutes).
3. Add Eggs & Vanilla:
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Add eggs one at a time, beating well after each addition.
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Stir in vanilla extract.
4. Mix Dry & Wet Ingredients:
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In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
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In another small bowl, dissolve espresso powder in buttermilk.
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Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
5. Bake:
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Pour batter into the prepared pan and smooth the top.
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Bake for 60-70 minutes. Check doneness with a toothpick.
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Let the cake cool in the pan for 20 minutes before transferring to a wire rack.
6. Optional Ganache Topping:
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Heat heavy cream until simmering, then pour over chopped chocolate.
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Let sit for a few minutes, then stir until smooth.
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Drizzle over the cooled cake.
Notes
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Use room temperature ingredients for the best texture.
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Do not overmix the batter to keep the cake tender.
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Store at room temperature for 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate pound cake, moist chocolate cake, rich chocolate dessert