Ingredients
Scale
- 1 tablespoon Instant coffee granules
- 1/4 cup Hot water
- 1 1/3 cups Buttermilk
- 1 1/2 cups Butter (room temperature)
- 2 cups Granulated sugar
- 1/2 cup Brown sugar (light or dark)
- 8 oz Chocolate (melted and lightly cooled)
- 5 large Eggs (room temperature)
- 1 tablespoon Vanilla extract
- 1 teaspoon Kosher salt
- 1 teaspoon Baking powder
- 3/4 cup Unsweetened cocoa powder
- 2 cups All-purpose flour
- 1 cup Chocolate chips (optional)
- Powdered sugar or chocolate ganache (for serving)
Instructions
- Dissolve the instant coffee granules in hot water and set aside to cool.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate the melted chocolate, followed by the cooled coffee mixture. Mix until fully combined.
- Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
- Combine the dry ingredients with the wet mixture, alternating with the buttermilk. Mix until just combined.
- Fold in the chocolate chips gently until evenly distributed in the batter.
- Prepare for baking by preheating your oven to 325°F (160°C) and greasing and flouring a bundt or loaf pan.
- Bake the cake for about 60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Use high-quality chocolate for best flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 45g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 180mg
Keywords: chocolate, pound cake, dessert, baking, moist cake