dark chocolate buttermilk pound cake

Name: Dark Chocolate Buttermilk Pound Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: ## CHOCOLATE POUND CAKE; 3 cup(s) all-purpose flour; 1/4 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 cup(s) dark chocolate cocoa powder; 2 stick(s) butter, room temperature; 2 cup(s) granulated sugar; 6 large eggs; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) almond extract; 1 bag(s) dark chocolate chocolates (7.6 oz; I used Dove chocolates); 1 cup(s) buttermilk; ## GLAZE; 1 cup(s) confectioners' sugar; 2 tablespoon(s) dark cocoa powder; 1 teaspoon(s) vanilla extract; 4-6 tablespoon(s) cream (can also use half and half or milk)

(2 RATINGS)

591 Pinches 22 Photos

Lora DiGs

Monroe Township, NJ

Updated on Jan 3, 2025

I had some buttermilk I had to use as well as an open bag of dark chocolate Dove chocolates (which kept calling my name, lol). I made this cake and will slice it up for hubby to bring to work tomorrow. After dinner, we had a slice for dessert. We had to make sure it was good... and it was delish.

Rate

Dark Chocolate Buttermilk Pound Cake with a chocolate glaze.

Blue Ribbon Recipe

Dense, yet tender, this dark chocolate buttermilk pound cake is quite the treat. Buttermilk and butter make the pound cake moist. Dark chocolate cocoa powder gives the cake a rich chocolate flavor. It's easy to make, but by baking it in a Bundt pan it looks fancy. To us, the chocolate glaze is a must. It makes this dessert a chocolate lover's dream.

— The Test Kitchen

prep time 1 Hr 20 Min

cook time 1 Hr 20 Min

method Bake

yield 10 serving(s)

Ingredients

CHOCOLATE POUND CAKE
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate cocoa powder
2 sticks butter, room temperature
2 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 bag dark chocolate chocolates (7.6 oz; I used Dove chocolates)
1 cup buttermilk
GLAZE
1 cup confectioners' sugar
2 tablespoons dark cocoa powder
1 teaspoon vanilla extract
4-6 tablespoons cream (can also use half and half or milk)

How To Make dark chocolate buttermilk pound cake

Step 1

Preheat the oven to 325 degrees F. Whisk the flour, baking soda, salt, and dark chocolate cocoa powder in a medium bowl.

Step 2

In a separate bowl, beat together the butter and sugar. Add one egg at a time mixing as you go. Then add the vanilla and almond extracts.
Step 3

In a small bowl, melt the chocolate in the microwave in 30-second intervals until melted. Stir every 30 seconds.
Step 4

Add the melted chocolate to the butter mixture. Mix until all the streaks are gone.
Step 5

Mix a little of the flour mixture into the chocolate mixture.
Step 6

Alternate flour with the buttermilk mixing as you go. End with the buttermilk.
Step 7

Spread the batter into a prepared Bundt pan.
Step 8

Bake at 325 degrees for 75 - 80 minutes or until a tester comes clean.
Step 9

Cool the cake in the pan for 10 minutes. Then invert it onto a plate.
Step 10

Once the cake is cooled, mix the powdered sugar, cocoa powder, vanilla extract, and cream. Add cream a little at a time until it is a good consistency to drizzle.
Step 11

Drizzle the glaze over the cooled cake.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes