dark chocolate buttermilk pound cake
(2 ratings)
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
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3 call-purpose flour
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1/4 tspbaking soda
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1/2 tspsalt
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1/2 cdark chocolate cocoa powder
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2 stickbutter, room temperature
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2 cgranulated sugar
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6 lgeggs
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1 tspvanilla extract
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1 tspalmond extract
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1 bagdark chocolate chocolates (7.6 oz; I used Dove chocolates)
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1 cbuttermilk
- GLAZE
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1 cconfectioners' sugar
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2 Tbspdark cocoa powder
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1 tspvanilla extract
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4-6 Tbspcream (can also use half and half or milk)
How To Make dark chocolate buttermilk pound cake
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1Preheat the oven to 325 degrees F. Whisk the flour, baking soda, salt, and dark chocolate cocoa powder in a medium bowl.
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2In 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.
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3In a small bowl, melt the chocolate in the microwave in 30-second intervals until melted. Stir every 30 seconds.
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4Add the melted chocolate to the butter mixture. Mix until all the streaks are gone.
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5Mix a little of the flour mixture into the chocolate mixture.
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6Alternate flour with the buttermilk mixing as you go. End with the buttermilk.
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7Spread the batter into a prepared Bundt pan.
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8Bake at 325 degrees for 75 - 80 minutes or until a tester comes clean.
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9Cool the cake in the pan for 10 minutes. Then invert it onto a plate.
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10Once 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.
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11Drizzle the glaze over the cooled cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Dark Chocolate Buttermilk Pound Cake:
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