Decadent Chocolate Coffee Pound Cake
Indulge in the ultimate chocolate experience with this Decadent Chocolate Coffee Pound Cake. The combination of rich cocoa and a hint of coffee creates an intense chocolate flavor that will have your taste buds dancing with delight. This cake is perfectly moist and has a tender crumb that makes it irresistibly delicious. Topped with luscious Salted Caramel Frosting or simply dusted with confectioners’ sugar, it's sure to impress at gatherings or serve as a delightful end to a dinner party. If you find yourself with any leftovers, which is unlikely, just keep it covered at room temperature for lasting freshness without refrigeration.
10
Servings
320
Calories
11
Ingredients
Ingredients
butter
1 1/2 cups (softened)
sugar
3 cups (none)
vanilla extract
2 teaspoons (none)
large eggs
5 (none)
instant coffee granules
2 1/2 teaspoons (none)
hot water
1/4 cup (none)
buttermilk
1 cup (see note for substitute)
all-purpose flour
2 cups (none)
unsweetened cocoa powder
3/4 cup (none)
salt
1 teaspoon (none)
baking powder
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 325 degrees F (160 degrees C). Grease and flour a Bundt or tube pan.
2
In a large mixing bowl, cream together the softened butter, sugar, and vanilla extract using an electric mixer on medium speed for about 5 minutes, until light and fluffy.
3
Add the eggs one at a time to the butter mixture, ensuring each egg is fully incorporated before adding the next.
4
In a small bowl, dissolve the instant coffee granules in hot water, then mix this with the buttermilk and set aside.
5
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.
6
Gradually add the dry flour mixture to the creamed mixture, alternating with the buttermilk mixture. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.
7
Pour the batter into the prepared Bundt or tube pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
9
Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes. Carefully invert the pan to remove the cake and place it on a wire rack to cool completely.
10
Once cooled, either frost with Salted Caramel Frosting or dust with confectioners' sugar before serving.
Nutrition Information
16.8g
Fat
43.2g
Carbs
3.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Coffee Pound Cake?
It is a rich chocolate cake that uses a hint of coffee to create an intense chocolate flavor with a moist, tender crumb.
How many servings does this recipe yield?
This recipe yields 10 servings.
What is the calorie count per serving?
There are 320 calories per serving.
How much fat is in one serving of this cake?
Each serving contains 16.8g of fat.
What are the total carbohydrates per serving?
There are 43.2g of carbohydrates per serving.
How much protein does this cake provide per serving?
Each serving provides 3.6g of protein.
What oven temperature is required for baking?
The oven should be preheated to 325 degrees F (160 degrees C).
What type of pan should be used for this recipe?
You should use a Bundt or tube pan that has been greased and floured.
How long should I cream the butter, sugar, and vanilla?
Cream them using an electric mixer on medium speed for about 5 minutes until light and fluffy.
How should the eggs be added to the mixture?
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
How do I prepare the coffee for the batter?
Dissolve 2 1/2 teaspoons of instant coffee granules in 1/4 cup of hot water.
What ingredients are mixed with the coffee solution?
The dissolved coffee should be mixed with 1 cup of buttermilk before being set aside.
Which dry ingredients should be whisked together?
Whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.
What is the proper way to combine dry and wet ingredients?
Gradually add the dry mixture to the creamed mixture, alternating with the buttermilk mixture, beginning and ending with the flour.
How long does the cake need to bake?
The cake bakes for approximately 1 hour and 20 minutes.
How do I test if the cake is finished baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 20 minutes before inverting it.
What is the cooling process after removing the cake from the pan?
Place the inverted cake on a wire rack to cool completely.
What are the suggested toppings for this cake?
You can frost it with Salted Caramel Frosting or simply dust it with confectioners' sugar.
How should I store leftovers?
Keep leftovers covered at room temperature to maintain freshness.
Does this pound cake require refrigeration?
No, refrigeration is not required as long as the cake is kept covered.
How much butter is needed?
The recipe requires 1 1/2 cups of softened butter.
How much sugar is in the recipe?
The recipe calls for 3 cups of sugar.
What type of cocoa powder should I use?
Use 3/4 cup of unsweetened cocoa powder.
How many eggs are required?
This recipe requires 5 large eggs.
How much flour is needed for the batter?
You will need 2 cups of all-purpose flour.
What is the measurement for vanilla extract?
The recipe uses 2 teaspoons of vanilla extract.
How much salt and baking powder are used?
Use 1 teaspoon of salt and 1/2 teaspoon of baking powder.
What role does the coffee play in the flavor?
The coffee creates an intense chocolate flavor by enhancing the cocoa.
How many total ingredients are used?
There are 11 ingredients in total for this recipe.