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Rich, decadent, and oh-so-chocolatey, this Chocolate Pound Cake is the ultimate dessert for any chocolate lover. With a soft, moist crumb and a deep cocoa flavor that only gets better with each bite, it’s the kind of cake that can stand alone or be dressed up for special occasions. Whether served with a dusting of powdered sugar, a drizzle of chocolate ganache, or a scoop of vanilla ice cream, this pound cake is versatile enough for both casual family gatherings and festive celebrations.

The beauty of this recipe lies in its simplicity. While it may seem like an indulgence, the ingredients are straightforward, and the steps are easy to follow. The addition of instant coffee granules enhances the chocolate flavor without overpowering the cake. Buttermilk gives it the perfect tang and helps achieve a tender texture, while butter and sugar create a rich, moist base. You can prepare this cake in no time and enjoy the delightful fragrance as it bakes. Ready to serve for afternoon tea or as an after-dinner treat, this Chocolate Pound Cake will quickly become a favorite in your baking repertoire.

Why You’ll Love This Recipe

Deep Chocolate Flavor – The perfect balance of cocoa and instant coffee creates a rich, intense chocolate taste.
Moist and Tender – Buttermilk and butter keep the cake wonderfully moist without being heavy.
Simple and Straightforward – A no-fuss recipe with basic ingredients and minimal prep time.
Versatile Toppings – Dress it up with powdered sugar, chocolate ganache, or berries for different occasions.
Great for Any Occasion – Whether it’s a family gathering or a celebration, this cake suits any event.

Ingredients

Instant coffee granules
Hot water
Buttermilk
Butter, room temperature
Granulated sugar
Large eggs
Vanilla extract
Kosher salt
Baking powder
Unsweetened cocoa powder
All-purpose flour

Optional:

Powdered sugar (for dusting)
Chocolate ganache (for topping)

Variations

Add-ins: Fold in chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
Spiced Pound Cake: Add a pinch of cinnamon or cardamom for a warm, spiced twist.
Coffee Lovers: Increase the instant coffee for a more intense coffee flavor to complement the chocolate.
Vegan Version: Use dairy-free butter, non-dairy milk, and flax eggs as substitutes for the traditional ingredients.
Gluten-Free: Swap all-purpose flour for a gluten-free flour blend to make this recipe suitable for gluten-sensitive guests.

How to Make the Recipe

Step 1:

Preheat the oven to 325°F (163°C) and grease a bundt pan or loaf pan.

Step 2:

In a small bowl, dissolve the instant coffee granules in the hot water. Set aside to cool.

Step 3:

In a separate bowl, sift the cocoa powder, flour, baking powder, and salt. Set aside.

Step 4:

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.

Step 5:

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and cooled coffee mixture.

Step 6:

Alternate adding the dry ingredients and buttermilk to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.

Step 7:

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 8:

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 9:

Once cooled, dust with powdered sugar or drizzle with chocolate ganache if desired. Slice and serve.

Tips for Making the Recipe

Ensure the butter is softened to room temperature for easier mixing and a smoother batter.
Don’t skip sifting the dry ingredients. This helps ensure a light, fluffy texture.
Let the coffee cool slightly before adding it to the batter to avoid curdling the mixture.
For the best results, measure your flour properly by spooning it into the measuring cup and leveling it off.
If your cake cracks on top, it’s a sign that it’s done, but you can always cover it with ganache for a more polished look.

How to Serve

Dust with powdered sugar for a light, simple finish.
Drizzle with chocolate ganache for an indulgent touch.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
Pair with a cup of coffee or milk to enhance the chocolate flavor.

Make Ahead and Storage

Storing Leftovers

Store the cooled cake in an airtight container at room temperature for up to 4 days. If you’ve added ganache, keep the cake in the fridge and allow it to come to room temperature before serving.

Freezing

Freeze slices of cake in an airtight container or freezer bag for up to 2 months. Thaw in the fridge overnight before serving.

Reheating

If desired, warm individual slices in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for about 10 minutes.

FAQs

1. Can I use regular coffee instead of instant coffee?

Instant coffee works best for this recipe, as it dissolves easily into the batter and enhances the chocolate flavor without affecting the texture.

2. Can I make this cake without buttermilk?

You can substitute buttermilk with a mixture of 1 cup of milk and 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

3. Can I make this cake in a bundt pan?

Yes, this recipe works perfectly in a bundt pan. Just be sure to grease and flour it well to prevent sticking.

4. How can I make the cake more chocolatey?

You can increase the amount of cocoa powder or use high-quality dark chocolate for an even richer flavor.

5. How do I know when the cake is done baking?

Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.

6. Can I add chocolate chips to the batter?

Absolutely! Chocolate chips are a great addition for added texture and an extra chocolate burst in every bite.

7. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the amount of salt in the cake, but if you only have salted butter, reduce the amount of added salt in the recipe.

8. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just as well for this recipe. Just be sure to beat the butter and sugar thoroughly until fluffy.

9. How long will this cake last?

The cake will stay fresh for up to 4 days at room temperature. If you refrigerate it, it will last for about a week.

10. Can I frost the cake?

While frosting isn’t necessary, you can top it with a simple buttercream frosting or ganache for extra sweetness.

Conclusion

This Chocolate Pound Cake is the ultimate indulgence for any chocolate lover. With its moist texture, rich flavor, and simple ingredients, it’s perfect for any occasion, from casual get-togethers to special celebrations. Whether you top it with ganache, a dusting of powdered sugar, or enjoy it plain, each bite is a testament to how simple ingredients can come together to create something truly delicious. Bake it today and watch it disappear in no time!