dark chocolate buttermilk pound cake

(2 ratings)
Blue Ribbon Recipe by
Lora DiGs
Monroe Township, NJ

I had some buttermilk I had to use as well as an open bag of dark chocolate Dove chocolates (which kept calling my name, lol). I made this cake and will slice it up for hubby to bring to work tomorrow. After dinner, we had a slice for dessert. We had to make sure it was good... and it was delish.

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Blue Ribbon Recipe

Dense, yet tender, this dark chocolate buttermilk pound cake is quite the treat. Buttermilk and butter make the pound cake moist. Dark chocolate cocoa powder gives the cake a rich chocolate flavor. It's easy to make, but by baking it in a Bundt pan it looks fancy. To us, the chocolate glaze is a must. It makes this dessert a chocolate lover's dream.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 serving(s)
prep time 1 Hr 20 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For dark chocolate buttermilk pound cake

  • CHOCOLATE POUND CAKE
  • 3 c
    all-purpose flour
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 c
    dark chocolate cocoa powder
  • 2 stick
    butter, room temperature
  • 2 c
    granulated sugar
  • 6 lg
    eggs
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond extract
  • 1 bag
    dark chocolate chocolates (7.6 oz; I used Dove chocolates)
  • 1 c
    buttermilk
  • GLAZE
  • 1 c
    confectioners' sugar
  • 2 Tbsp
    dark cocoa powder
  • 1 tsp
    vanilla extract
  • 4-6 Tbsp
    cream (can also use half and half or milk)

How To Make dark chocolate buttermilk pound cake

  • Whisk the flour, baking soda, salt, and dark chocolate cocoa powder.
    1
    Preheat the oven to 325 degrees F. Whisk the flour, baking soda, salt, and dark chocolate cocoa powder in a medium bowl.
  • In a separate bowl, beat together the butter and sugar. Add one egg at a time mixing as you go. Then add the vanilla and almond extracts.
    2
    In a separate bowl, beat together the butter and sugar. Add one egg at a time mixing as you go. Then add the vanilla and almond extracts.
  • Melt the chocolate in the microwave.
    3
    In a small bowl, melt the chocolate in the microwave in 30-second intervals until melted. Stir every 30 seconds.
  • Add the melted chocolate to the butter mixture.
    4
    Add the melted chocolate to the butter mixture. Mix until all the streaks are gone.
  • Mix a little of the flour mixture into the chocolate mixture.
    5
    Mix a little of the flour mixture into the chocolate mixture.
  • Alternate flour with the buttermilk mixing as you go.
    6
    Alternate flour with the buttermilk mixing as you go. End with the buttermilk.
  • Spread the batter into a prepared Bundt pan.
    7
    Spread the batter into a prepared Bundt pan.
  • Bake at 325 degrees for 75 - 80 minutes.
    8
    Bake at 325 degrees for 75 - 80 minutes or until a tester comes clean.
  • Cool the cake in the pan for 10 minutes. Then invert onto a plate.
    9
    Cool the cake in the pan for 10 minutes. Then invert it onto a plate.
  • Mix the powdered sugar, cocoa powder, vanilla extract, and cream.
    10
    Once the cake is cooled, mix the powdered sugar, cocoa powder, vanilla extract, and cream. Add cream a little at a time until it is a good consistency to drizzle.
  • Drizzle the glaze over the cooled cake.
    11
    Drizzle the glaze over the cooled cake.
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