Are you craving a moist, intensely chocolatey cake that's surprisingly easy to make? Then look no further! This chocolate pound cake recipe with buttermilk is the perfect answer. Forget dry, crumbly cakes – this recipe delivers a rich, melt-in-your-mouth texture that will leave you wanting more. It's a perfect dessert for any occasion, from casual weeknight treats to elegant dinner parties. Let's get baking!
Ingredients:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
Instructions:
Get started: Preheat your oven to 325°F (160°C) and grease and flour a 9x5 inch loaf pan. This ensures your cake releases easily after baking.
Dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps.
Wet ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. This step helps to evenly distribute the wet ingredients.
Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix! Overmixing can lead to a tough cake.
Coffee infusion: Slowly pour in the hot coffee while mixing on low speed. The hot coffee enhances the chocolate flavor and creates a wonderfully moist cake.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows for even cooling.
Tips for the Best Chocolate Pound Cake:
- Room temperature ingredients: Using room temperature ingredients ensures even mixing and a better rise.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix only until the ingredients are just combined.
- Check for doneness: Start checking for doneness around 50 minutes to avoid overbaking. A toothpick inserted into the center should come out with a few moist crumbs attached, not wet batter.
- Cool completely: Allow the cake to cool completely before frosting or slicing. This prevents the frosting from melting and ensures clean slices.
Variations:
- Add nuts: Chopped pecans or walnuts would add a delicious crunch.
- Chocolate chips: Fold in ½ cup of chocolate chips for extra chocolatey goodness.
- Citrus zest: Add the zest of one orange or lemon for a bright, citrusy flavor.
- Glaze it up: Drizzle a simple chocolate glaze over the cooled cake for an extra touch of decadence.
Nutritional Information (per slice, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 18-20g
- Sugar: Approximately 30-35g
- Protein: Approximately 4-5g
This easy chocolate pound cake recipe is perfect for satisfying your chocolate cravings. It's a delicious homemade treat that’s sure to impress your friends and family. Enjoy! This recipe is great for quick dinner ideas and makes a healthy meal addition when served in moderation. It's one of the best recipes for a delicious dish without a lot of fuss.