Chocolate Pound Cake

March 06, 2016
Back in 2012, when this cake for first shared, I vowed never to use a bundt pan again. The end result is always a mess.  No matter how much the pan is greased and floured, part of it always seems to stick to the pan.  I let it cool. I take my time. What the heck?! It's very frustrating.

I decided to give it another go and while I was at it, take some new pictures and re-share this delicious cake.  Well, this is how it turned out (pardon this not-so-fab-picture!):


Not horrible, but, not perfect. Again. If you notice, there is crack in the back. Ugh. A small piece did get stuck in the pan. Not a major disaster, and, it, is better than my past experiences, so, I suppose, not a bad job. At least, for me.


Regardless of the crack, it still is an amazing cake. Lot of chocolate love and goes nicely with just dusting of powder sugar.
Really yum!

{side note: if you don't have any buttermilk on hand.. add 1/4 cup of vinegar into a cup of milk, stir and let it sit for 5 minutes to thicken }




Chocolate Pound Cake
Prep Time: 20 minutes
Baking Time: 1 hours
Serves: 6-8

Ingredients:
  • 2 1/2 cup flour
  • 1 cup (2 sticks), softened butter
  • 1-1/2 cups sugar
  • 4 eggs
  • 1/2 teaspoon - baking soda
  • 1 cup buttermilk
  • 1 cup mini chocolate chips, divided
  • 1 cup baking chocolate, melted, then, cooled
  • 1/3 cup chocolate syrup, store bought or homemade
  • 2 tsp vanilla
  • powdered sugar, for dusting, optional

Directions:
  1. Preheat oven to 300°. Grease and lightly flour 10 inch tube pan. Sprinkle 1/2 cup of mini chocolate chips on the bottom of the greased pan.
  2. In a bowl, whisk together flour and baking soda. Set aside. 
  3. In a mixing bowl, cream butter and sugar. Add eggs, one at a time,beating after each addition. Add in vanilla, chocolate syrup and cooled melted chocolate
  4.  Gradually, add in flour and buttermilk, alternately with each one.  Mix until just blended.
  5. Fold in remaining 1/2 cup of mini chocolate chips. 
  6. Pour batter into prepared pan. 
  7. Bake for 1 hour-1 hour 10 minutes or until toothpick inserted comes out clean. 
  8. Cool cake completely before removing from pan.
  9. Dust with powder sugar, if desired.
Please note: this recipe was originally shared in 2012

5 comments

  1. That sounds really, really chocolaty....And I love chocolate! I have found that bundt cake can't be rushed, and it will come out when it's good and ready....I usually let mine sit in the pan for about 15 minutes, turn it over onto a serving plate and let it sit till it's ready to drop. I hope this helped.....I love my bundt cake pan. I use Pampered Chef's baking stone bundt pan. This is the perfect recipe to share at Foodie Friends Friday. Thank you so much for sharing.

    ReplyDelete
  2. Love this recipe! Thanks for sharing on Foodie Friends Friday! Don't forget to come back and VOTE on Sunday!

    ReplyDelete
  3. Thank you for stopping by ladies!
    Angie- thanks for the advice..I will try that next time :)

    ReplyDelete
  4. This sounds delicious no matter what shape or condition it turns out. :)

    ReplyDelete

Thank you for taking the time to leave a comment!