π« Chocolate Pound Cake Recipe π°
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Butter |
| 1/2 cup | Mayonnaise |
| 1 1/2 cups | Sugar |
| 4 | Eggs |
| 4 oz | Semi-sweet Chocolate |
| 1 tsp | Vanilla Extract |
| 2 1/4 cups | All-purpose Flour |
| 1 1/2 tsp | Baking Soda |
| 1/4 tsp | Salt |
| 3/4 cup | Milk |
| 3/4 cup | Butter |
| 4 cups | Icing Sugar |
| 1/4 tsp | Instant Coffee |
| 1/2 cup | Boiling Water |
| 1/4 tsp | Salt |
| 1/2 cup | Boiling Water |
| 1 1/2 tsp | Vanilla Extract |
Instructions:
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Preheat Oven: Preheat your oven to 350Β°F (175Β°C).
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Prepare Pan: Butter and flour an angel-food pan. This ensures the cake doesn’t stick.
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Cream Butter and Sugar: In a mixing bowl, cream the butter for about 4 minutes until it’s light and fluffy. Then, beat in the mayonnaise gradually, followed by the sugar, a little at a time. Continue beating for about 10 minutes until the mixture is well combined and fluffy.
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Add Eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Beat the mixture for an additional 4 minutes to aerate the batter.
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Chocolate and Vanilla: Using a wooden spoon, stir in the melted semi-sweet chocolate and vanilla extract until well combined.
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Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
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Mix Dry Ingredients and Milk: Whisk in half of the flour mixture and half of the milk into the chocolate batter. Then, gradually add the remaining flour and milk, whisking until the batter is smooth and well combined.
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Bake: Pour the batter into the prepared angel-food pan. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. The aroma of chocolate will fill your kitchen!
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Cooling: Allow the cake to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack.
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Prepare Buttercream: In a clean mixing bowl, cream the butter until it’s light and fluffy, which should take about 4 minutes.
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Add Sugar and Coffee Mixture: Gradually beat in 1/3 cup of icing sugar, the instant coffee dissolved in boiling water, and a pinch of salt. Mix until well combined.
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Add Cocoa and Vanilla: Next, add half of the remaining icing sugar, the cocoa powder, and the vanilla extract. Beat until everything is incorporated.
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Remaining Icing Sugar: Slowly beat in the rest of the icing sugar until the buttercream is light, fluffy, and spreadable.
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Assemble Cake: Cut the cooled cake horizontally into two layers. Spread a thick layer of buttercream on the bottom layer.
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Top Layer: Place the top half of the cake on the buttercream-covered bottom layer. Spread a thin layer of buttercream over the top and sides of the cake.
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Decorate with Rosettes: Transfer the remaining buttercream to a pastry bag fitted with a star tip. Pipe decorative rosettes around the top and base of the cake. Get creative with your designs!
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Garnish: Finish off your masterpiece by garnishing the cake with chocolate shavings. This adds a touch of elegance and extra chocolatey goodness.
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Chill and Serve: For the best flavor and texture, chill the cake in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together beautifully.
π Serving and Enjoyment:
This Chocolate Pound Cake is a true delight for any chocolate lover! π« Serve it as a decadent dessert at your next gathering, or simply enjoy a slice with a cup of coffee or tea for a special treat. The rich chocolate flavor, paired with the creamy buttercream and delicate texture of the cake, will surely impress your family and friends. π°β¨
Whether it’s a special occasion or a weeknight indulgence, this recipe is a winner! So roll up your sleeves, gather your ingredients, and get ready to create a masterpiece that will have everyone coming back for seconds. Cheers to delicious moments and happy baking! π₯β¨
