A Big, Rich Chocolate Pound Cake

Chowhounds are baking up Candy’s chocolate pound cake, and giving rave reviews. It’s fudgy and not overly sweet, and stays moist for several days—a good thing, because a small slice is all you need; the cake will serve 12 to 15.

Candy’s Chocolate Pound Cake

2 cups all-purpose flour
1 cup cocoa powder
2 tablespoons instant espresso powder
1 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk
1/4 cup water
3 sticks (3/4 pound) unsalted butter
3 cups sugar
5 eggs
2 teaspoons vanilla

Preheat oven to 325°F. Sift the dry ingredients together, then stir well and set aside; combine the buttermilk and water and set aside. Beat butter with an electric mixer until light and fluffy. Gradually add sugar and beat for 5 minutes. Beat in eggs one at a time, then vanilla. Add dry ingredients, alternating with buttermilk mixture, mixing well and making sure no streaks remain. Pour batter into a 10-inch tube or Bundt pan and bake for 1 hour 20 minutes. Sift powdered sugar over cooled cake for a pretty effect.

Board Links: Candy’s Chocolate Pound Cake—REVIEW
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