I was craving for a piece of delicious chocolate pound cake for weeks and finally had sometime this weekend to do some baking. My favorite version of Chocolate Pound Cake is moist and buttery with just the right amount of chocolate flavor. This is one cake that does not need frosting, you can just eat plain. However, it makes a very nice dessert when served with fresh berries and softly whipped cream.
In this recipe I have added a hint of coffee to enhance the flavor; you can add ground cinnamon or almond to give a variety to the chocolaty taste. The good thing about this cake also is that it keeps for days and still stays moist; just make sure you keep it in a sealed container. This cake is very moist, rich and has the best chocolate taste. I hope you will enjoy this wonderful chocolate pound cake with your family and friends…
1 1/2 cups butter, softened
3 cups white sugar
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt
1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour the baking pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.