Chocolate Pound Cake

I'm not sure where this recipe originated, only that I've had it for awhile. 

Bake it in a fluted ring pan for best results, though you can bake it in a loaf pan as well. 

Preheat oven to 350°

Grease a a 12-cup bundt pan or 2 loaf pans.

Soften for 3-4 minutes in a mixer with paddle attachment:

  • 12 oz unsalted butter 

Add slowly (about 2-4 T at a time, over about 8 minutes, scraping sides and bottom of bowl at least once mid additions):

  • 3 cups sugar

Add one at a time, mixing thoroughly between additions and scraping the bowl midway between additions:

  • 5 eggs


  • 2 t vanilla extract

Sift together and reserve:

  • 1 cup cocoa, best quality
  • 2 cups all-purpose flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 t salt

Measure out and reserve:

  • 1 cup buttermilk
  • 1/4 cup coffee, espresso or Kahula

Add the dry ingredients to the butter/eggs alternately with the liquid. (Scoop in about half the dry and mix on low speed until nearly incorporated, then pour in half the liquid, mixing in the same. Repeat. Finish mixing by hand with a large spatula, carefully scraping up from the bottom of the mixing bowl and not overmixing.

Pour into prepared pan and bake about 50 minutes or until it pulls away from the sides of the pan and passes the toothpick test.

Let cool in pan for 15 minutes, then invert onto a plate. Top with chocolate glaze (at right).

Chocolate Glaze

Melt together in a bain marie* (double boiler):

  • 4 ounces bittersweet chocolate
  • 3 ounces unsalted butter
  • 2 t corn syrup

* an alternative method is to melt the butter in the microwave or stovetop and pour over chocolate and corn syrup, stirring gently until melted. The method matters here because you don't want to scorch the chocolate or the glaze will lack its pretty luster.