Chocolate Pound Cake
Make the best chocolate pound cake! Rich, moist, and incredibly chocolatey with a simple ganache glaze. Perfect for any occasion. Easy recipe!
Servings 12
Ingredients
- 1 cup (120g) flour
- ¾ cup (75g) cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup (200g) sugar
- 1 cup (220g) butter room temperature
- 4 eggs
- 1 tsp vanilla extract
- ⅓ cup (85ml) buttermilk
- 1 tbsp instant coffee powder espresso powder can also be used
For the Chocolate Ganache
- 6 oz (175g) dark chocolate chopped
- ½ cup (125g) cream
Instructions
- Generously grease a 9x5inch/22x12cm loaf pan and line with parchment paper and preheat the oven to 340°F/170°C.
- Beat softened butter and sugar together until light, fluffy and pale - about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- Whisk together flour, cocoa powder, baking powder, baking soda and salt. The cocoa should be sifted to remove any lumps.
- Combine the buttermilk, vanilla and instant coffee granules/espresso powder and mix well.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Transfer the batter into your prepared pan and bake in the preheated oven for 60-75 minutes.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before glazing.
- Heat cream until it just begins to simmer, pour over chopped chocolate, let sit for 2 minutes, then stir until smooth and glossy.
- Pour over the cooled cake and let it drip down the sides naturally.
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