Description
Rich and moist, this Chocolate Pound Cake combines deep cocoa flavor with a hint of coffee to enhance the chocolate notes. Perfect for dessert or an indulgent snack, it’s easy to make and can be topped with powdered sugar or luscious 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 for dusting or chocolate ganache
Instructions
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Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
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Dissolve instant coffee granules in hot water. Stir in buttermilk and set aside.
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In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy (about 4–5 minutes).
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Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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In a separate bowl, sift together flour, baking powder, cocoa powder, and kosher salt.
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Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
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Pour batter into prepared pan and smooth the top.
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Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with chocolate ganache if desired before serving.
Notes
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Using instant coffee intensifies the chocolate flavor without making the cake taste like coffee.
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Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American