Chocolate Pound Cake

When I think of a pound cake the default flavoring is always lemon.  Chocolate pound cakes are notorious for being dry. That’s because adding chocolate to a pound cake can be tricky.   We’re going to strike that delicate balance of rich, decadent cocoa with moist interior crumb characteristic of a lemon pound cake. 

What is the difference between a pound cake and  a bundt cake?

The term “pound cake” comes from the literal weight of the ingredients used (e.g., a pound of butter, a pound of flour, a pound of sugar).  The ratio of the ingredients in a pound cake are all equal, which creates a more dense and compact cake with a crunchy crust.   If you're curious "pound cake" is two words, not one, like I previous thought!
A bundt cake typically refers to a cake baked in a bundt pan giving the cake that fluted design.  So technically speaking, a pound cake can be a bundt cake.  But bundt cake isn’t a pound cake. 

Ingredients:

• Dutch Process Cocoa Powder: The hero of the show, cocoa powder adds a robust chocolate flavor to the cake. Choose a high-quality cocoa powder for the best results.
• Butter: Pound cake is known for its buttery goodness, and chocolate pound cake is no exception. Unsalted butter adds a velvety richness to the batter.
• Flour: All-purpose flour provides the structure for the cake, ensuring a dense and moist crumb.
• Eggs: The eggs contribute to the cake's structure and stability. They also add moisture and richness.
• Sugar: Granulated sugar sweetens the cake and helps create a tender texture.
• Leavening Agents: Baking powder or baking soda is essential for giving the cake a slight lift, preventing it from being overly dense.
• Vanilla Extract: A splash of vanilla enhances the overall flavor profile of the cake, complementing the chocolatey goodness.
• Espresso Powder.  Two tablespoons of espresso powder supercharges the chocolate flavor profile making it more dynamic. 
• Buttermilk. Adds moisture to the cake and a nice extra tang.  When the buttermilk interacts with the baking soda, it helps the cake rise. 

Pound Cake Tips and Tricks 

Creating the perfect chocolate pound cake requires a bit of finesse. Here are some tips to ensure your chocolate pound cake doesn’t come out dry. 

Room Temperature Ingredients: 

Allow your butter, eggs, and any dairy ingredients to come to room temperature before starting. This ensures proper incorporation and a smoother batter.

Sifting Dry Ingredients

 Sift the cocoa powder and flour to eliminate lumps and achieve a smoother texture in the pound cake.  I will admit that I don’t always sift the flour, but when I’m using chocolate it’s a must. 

Creaming Method: 

Creaming the butter and sugar together is a crucial step. This process incorporates air into the batter, resulting in a lighter texture. If the butter is room temperature, it should take about 3-4  minutes.  The butter and sugar should be light in color.

Note: We don’t have to cream the butter and sugar for a long time, like old recipes call for because this recipe has raising agents: baking powder and baking soda.  Those old time recipes relied on adding enough air through the creaming process to get the cake to rise. 

Avoid Over Mixing

 Once the dry ingredients are added, mix just until combined. Over Mixing can lead to a dense cake.  If you’re using a kitchen aid mixer, turn the speed to the lowest setting and let it run for 3-4 turns.  Then turn the mixer off and fold the rest of the flour in with a flexible spatula. 

Baking Time:

This recipe says to bake for 60-75 minutes.  Keep a close eye on your cake as it bakes. Start checking to see if the cake is done around the 60 minute mark and keep checking at regular intervals.  A toothpick inserted into the center should come out clean.

Bake at a Low Temperature.  

The baking temperature for this recipe is 315ºF. because you are using dutch process cocoa, there won’t be any obvious browning on the crust.  So as a fail safe, we’re baking low and slow!

Special Equipment

• Stand or hand mixer.  A stand mix is preferred, but you can make a great pound cake with a hand mixer, you’ll just need to add a little more elbow grease. 
• 12-cup bundt or tube pan. 
• Baker’s Joy or other “baking” spray.  Baker’s Joy is my go-to baking spray because it prevents cakes from getting stuck in the pan. Baker’s Joy may seem pricey when you’re in the store, but it works. If you don’t have Baker’s Joy, grease your pan very well with butter then dust a layer of flour on top. 
• Measuring Cups/Spoons
• Bowls
• Flexible Spatula 

How to Make a Chocolate Poundcake 

1. Set the buttermilk, eggs and butter on the counter to get to room temperature at least 1 hour before you’re ready to bake. My MIL will set out her eggs and butter hours before she makes a pound cake and those cakes are never wrong. 
2. Preheat the oven to 315ºF.  Then prepare your bundt/tube pan.  If you’re using Baker’s Joy this will take 15 seconds max.  If you are using butter to grease the pan, take your time making sure all of the nooks and crannies of your baking pan are well covered. 
3. Measure out the flour and cocoa powder and set aside. 
4. Cream the butter, sugar together– mix on medium high speed for 2 to 3 minutes until the butter has a fluffy consistency.  Then add in the baking soda, baking powder, salt and vanilla extract. 
5. Turn the mixer down on low and then mix in the eggs one at a time. By the time you’ve added all 5 eggs, the butter/egg mixture will look slightly curdled.  This is normal. 
6. Dissolve the espresso powder in ¼ cup of warm water and then pour the espresso into the buttermilk and give it a stir.
7. Alternate adding ½ of the flour mixture and half of the buttermilk mixture into the bowl. Stirring after each addition, until just combined.If you’re using the mini chocolate chips, fold them in last. 
8. Pour the batter into the prepared pan and bake for 60-75 minutes.
9. Cool the baked pound cake on a wire rack for 15 minutes before turning it out onto a wire rack to cool. 

Garnishes

Remember, you can always customize this recipe by adding a sprinkle of powdered sugar, a chocolate ganache glaze or serving it with whipped cream or ice cream. Get creative and make it your own!

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