Photo: Alison Miksch; Styling: Buffy Hargett Miller
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon table salt
1 1/2 cups butter, softened at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup 60% cacao bittersweet chocolate morsels
3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 teaspoon vanilla extract
How to Make It
Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Sharply tap pan on counter to remove air bubbles.
Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.
Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.
Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.
Mini Triple-Chocolate Buttermilk Pound Cakes: Prepare recipe as directed through Step 1, pouring batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325° for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Proceed with recipe as directed in Steps 3 and Makes 2 dozen. Hands-on 45 min.; Total 1 hour, 25 min.
I was very surprised to read the reviews from those who didn't like this cake! I have a custom cake and baking business and I thought this recipe was a stand out. The cake baked up beautifully and yes, you need to thoroughly grease and flour your pan. It was moist, rich, dense and chocolatey. The blend of different chocolates came together beautifully with the buttermilk glaze to create a delicious experience for any chocolate lover! My family devoured it and I will be making it again and again... Don't let the other reviews discourage you! This recipe is a winner for sure!
This is the best chocolate pound cake ever. Deep rich flavor. I actually made this with 2 cups of Truvia andone cup of sugar with great results.Mine didn't stick since I heeded the advice of other reviewers. I greased with shortening, sprayedwth Baker's Joy and then dusted with flour. Used a Bundt pan and it was a beauty.
I'm an experienced baker, and followed the recipe to the letter. And YES, before you ask... my baking powder was fresh! The cake rose ok (maybe not quite as well as expected) but then flattened out as it cooled. While the flavor was good and the cake was moist it was very dense, more like a brownie. Hence the 2 stars. Won't be making again.
I've made this gorgeous cake several times now for family gatherings. They've all started asking for the "WOW" cake, and I agree. It's moist and creamy, dense and sweet, a chocoholics dream! We love it!
I need to tell you this first: GREASE (with Crisco) & flour your pan *so* well--I mean, really coat that sucker! ...or it will stick (don't ask me how I know)It's rich and moist and perfectly chocolate (I omitted the espresso, by the way). Probably the best cake I've ever tasted (and I'm a cake lover).
It's like a dense brownie cake that just keeps getting more moist and dense each day. It sits on our counter as we shave away. I butter pan and dust with cocoa powder and get beautiful results. Sometimes add a core of peanut butter thickened with conf sugar rolled into a rope and buried in first half of batter then topped with second half. It's our fave and I bake weekly.
I have made this cake twice now and both times it has turned out perfectly! Recipe exactly as written. I see that some reviewers had a tough time with the cake coming out if the pan, but in my experience if you just use Baker's Joy (not a substitute) any cake will pop right out. Just generously apply the spray and let the pan sit while you're mixing the cake, rather than using Crisco and flour. 15-20 minutes cooling on a wire rack in the pan and it slides right out. This is a new family favorite and a combination of chocolate my taste buds hadn't experiences before. Too good to miss!!
Boo hoo, it is so beautiful and looks delicious, I am going to try it anyway for Christmas dinner and will take the advice about flour and oiling the pan. I will be back with a review, for now I will give it a 5 star for the beauty.
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