Description
A rich and decadent chocolate pound cake with a moist crumb, perfect for any chocolate lover. With a hint of coffee to enhance the chocolate flavor, this cake is delicious on its own or topped with powdered sugar or chocolate ganache.
Ingredients
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2 teaspoons instant coffee granules
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1/4 cup hot water
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1 cup buttermilk
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1 1/2 cups butter, room temperature
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2 1/2 cups granulated sugar
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5 large eggs
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1 tablespoon vanilla extract
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1 teaspoon kosher salt
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1 teaspoon baking powder
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3/4 cup unsweetened cocoa powder
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2 cups all-purpose flour
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Optional: powdered sugar to dust or chocolate ganache
Instructions
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Preheat the Oven:
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan. -
Prepare Coffee Mixture:
Dissolve the instant coffee granules in hot water, then set aside. -
Mix Wet Ingredients:
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the coffee mixture. -
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. -
Alternate Adding Dry Ingredients and Buttermilk:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined. -
Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or top with chocolate ganache if desired.
Notes
This cake is best enjoyed the day after baking, allowing the flavors to develop.
For a richer chocolate flavor, you can add chocolate chips or chunks to the batter.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American