Old Fashioned Chocolate Southern Pound Cake
This velvety dessert combines the richness of chocolate with the dense and moist texture of a traditional pound cake. Old Fashioned Chocolate Pound is soft with a tender texture that melts in your mouth with every heavenly bite.
Servings: 8
Calories: 787kcal
Ingredients
- 1 ½ cups room temperature butter
- 3 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla
- 1 cup buttermilk
- 2 teaspoons coffee - from brewed or instant dissolved in water
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon salt
Instructions
- Heat oven to 325 degrees. Grease and flour (use cocoa powder with a little flour) a 10-inch bundt pan.
- Whisk together dry ingredients.
- Cream together the butter and sugar until fluffy using an electric mixer. Add eggs 1 at a time and blend well.
- Stir coffee and buttermilk together.
- Mix dry ingredients into batter alternating with the milk/coffee making sure to end with flour.
- Pour batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
- Cool the cake for 20 minutes in the pan on a wire rack, then turn out onto a cake stand or platter.
Video
Notes
- Buttermilk adds a slight tang and moisture to the pound cake, but you can substitute it with regular milk. You can also make buttermilk. For each cup of buttermilk, use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes, and stir before using.
- Place this chocolate bundt cake on the countertop covered to keep it fresh. You can also cover it with plastic wrap or aluminum foil, stored at room temperature.
- To freeze, wrap the cake tightly with plastic wrap and place it in the freezer for up to 3 months. Thaw it in the refrigerator, then place it on the countertop to come to room temperature before serving.
Nutrition
Serving: 1 | Calories: 787kcal | Carbohydrates: 105g | Protein: 10g | Fat: 40g | Sugar: 77g