This chocolate buttermilk pound cake offers a rich, moist texture and deep chocolate flavor, making it an irresistible treat for any chocolate lover.
Baked in a bread pan, this cake is straightforward to prepare and serves up the perfect slice of dessert.
Whether you’re looking for a special treat to serve with coffee or the perfect end to a meal, this pound cake combines the classic dense, buttery texture of a traditional pound cake with the beloved taste of chocolate.
- Prep Time: 30 minutes + 1 hour cooling time
- Cook Time: 60-70 minutes
- Total Time: 1 hour, 40 minutes + cooling time
- Yield: 12 slices 1x
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat the oven and prepare the pan (10 minutes): Preheat your oven to 325°F (165°C). Grease and flour a 9×5 inch bread pan, tapping out any excess flour.
- Combine dry ingredients (5 minutes): In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar (5 minutes): In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
- Add eggs and vanilla (5 minutes): Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix in dry ingredients and buttermilk (5 minutes): Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix each addition just until incorporated. Add the chocolate chips. Avoid over-mixing to keep the cake tender.
- Bake the cake (60 minutes): Pour the batter into the prepared bread pan. Smooth the top with a spatula. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool the cake (60 minutes): Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, gently run a knife around the edges of the pan before turning the cake out onto the rack to cool completely.
Notes
This pound cake is delicious as is, but you can enhance it with a simple chocolate glaze or dust it lightly with powdered sugar for extra sweetness and a refined look.
For a glaze, melt some chocolate with a bit of cream and drizzle it over the cooled cake.
This cake stores well at room temperature under a cake dome for several days, making it a fantastic make-ahead dessert option. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
