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A freshly baked chocolate pound cake with a deep, rich chocolate color and a moist, tender crumb, topped with a smooth chocolate ganache.

How to Make the Perfect Chocolate Pound Cake Recipe

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.
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Prep Time 15 minutes
Servings: 1 bundt cake (10-12 servings)
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup buttermilk or sour cream/plain yogurt as a substitute
  • 2 teaspoons vanilla extract
Optional Ganache Topping:
  •  
  • ½ cup heavy cream
  • 4 oz semisweet chocolate chopped

Method
 

1. Preheat & Prepare:
  1. Preheat oven to 325°F (165°C).
  2. Grease and dust a bundt or loaf pan with cocoa powder.
2. Cream Butter & Sugar:
  1. In a large mixing bowl, beat butter and sugar until light and fluffy (about 5 minutes).
3. Add Eggs & Vanilla:
  1. Add eggs one at a time, beating well after each addition.
  2. Stir in vanilla extract.
4. Mix Dry & Wet Ingredients:
  1. In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another small bowl, dissolve espresso powder in buttermilk.
  3. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
5. Bake:
  1. Pour batter into the prepared pan and smooth the top.
  2. Bake for 60-70 minutes. Check doneness with a toothpick.
  3. Let the cake cool in the pan for 20 minutes before transferring to a wire rack.
6. Optional Ganache Topping:
  1.  
  2. Heat heavy cream until simmering, then pour over chopped chocolate.
  3. Let sit for a few minutes, then stir until smooth.
  4. Drizzle over the cooled cake.

Notes

  • Use room temperature ingredients for the best texture.
  • Do not overmix the batter to keep the cake tender.
 
  • Store at room temperature for 3 days or freeze for up to 2 months.