Description
Rich and tender Chocolate Pound Cake Recipe made with Dutch process cocoa, buttermilk, espresso powder, and a smooth dark chocolate ganache.
Ingredients
Scale
- 130 g all-purpose flour
- 3/4 cup Dutch process cocoa powder, sifted, about 75 g
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk, 125 ml
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon instant espresso powder, not granules
- 226 g unsalted butter, softened
- 1 cup granulated sugar, 200 g
- 4 large eggs, room temperature
- 125 g dark or semisweet chocolate, about 50% cocoa solids
- 125 ml heavy cream
Instructions
- Preheat the oven to 350°F or 180°C. Grease and line a 9-by-5-inch loaf pan with parchment paper.
- Whisk the flour, sifted Dutch process cocoa, baking powder, and salt together in a small bowl.
- Stir the buttermilk, vanilla extract, and instant espresso powder together in a separate cup or bowl.
- Beat the softened butter and granulated sugar on high speed until lighter in color and creamy.
- Reduce the mixer speed to low-medium. Beat in the eggs two at a time, scraping the bowl between additions.
- Fold one-third of the flour mixture into the butter mixture just until combined.
- Fold in half of the buttermilk mixture.
- Repeat with another third of the flour mixture, the remaining buttermilk mixture, and finally the remaining flour mixture.
- Transfer the batter to the prepared loaf pan and level the top with a spatula.
- Bake for 55 to 65 minutes. Begin checking several minutes early. A toothpick inserted in the center should come out with one or two moist crumbs.
- Cool the cake in the pan for 10 minutes, then lift it onto a wire rack and let it cool completely.
- Finely chop the chocolate and place it in a heat-safe bowl.
- Heat the heavy cream over medium heat until small bubbles begin to appear.
- Pour the hot cream over the chopped chocolate and let it stand for 1 minute.
- Stir until the ganache becomes smooth and glossy.
- Let the ganache cool for 5 to 10 minutes, then slowly pour it over the completely cooled cake.
Notes
- For the most consistent results, weigh flour, cocoa, butter, chocolate, and sugar when weights are provided.
- Bring the butter and eggs to room temperature before mixing.
- Begin checking the cake 5 to 7 minutes before the end of the suggested baking time because ovens vary.
- Do not overbake. One or two moist crumbs on a toothpick indicate the cake is ready.
- Let the loaf cool completely before adding the chocolate ganache.
- Serve the cake at room temperature for the softest crumb and fullest chocolate flavor.
- Store covered in a cool place when conditions allow, or refrigerate in an airtight container and return to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 23
- Sodium: 145
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 3
- Protein: 5
- Cholesterol: 105