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Chocolate Pound Cake

MelinaMelina Storch

Pound cakes are in many ways the building blocks of great desserts. With a moist, delicious slice of pound cake as a starting point, you can create a delicious sundae, a beautiful trifle, or simply enjoy it with a spread with a cup of coffee or tea. This rich chocolate pound cake makes a great snack with a little bit of peanut butter on top.


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servings:
Makes 1 cake, 12 servings
Time:
prep time:
15 minutes
total time:
1 hour 30 minutes

Save this recipe 1
Save this recipe 1
servings:
Makes 1 cake, 12 servings
Time:
prep time:
15 minutes
total time:
1 hour 30 minutes

Ingredients

  • 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
  • 2 cups sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon espresso powder
  • 3/4 cup (2 1/4 ounces) Dutch-process cocoa powder
  • 4 large eggs
  • 1 2/3 cups (7 3/4 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 cup (8 ounces) buttermilk or sour cream
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directions

  • 1

    Preheat the oven to 325°F. Lightly grease a 9 x 5-inch loaf pan.

  • 2

    In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, baking soda, espresso powder, and cocoa till everything is cohesive. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process. The batter may look a bit grainy at this point; that’s OK. Add half the flour to the butter mixture, beating at medium speed to combine; then all of the buttermilk or sour cream; then the remaining flour, beating all the while.

  • 3

    Spoon the batter into the prepared pan.

  • 4

    Bake the cake for 90 to 95 minutes (tenting it lightly with aluminum foil after 75 minutes), until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes loosen the sides, and gently turn it out of the pan to cool on a rack. Serve warm or at room temperature; store well-wrapped at room temperature.


Recipe Notes

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King Arthur Flour Baker's Companion


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