Chocolate Pound Cake

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READY IN: 2hrs 25mins
Recipe by ratherbeswimmin

Nick Malgieri

Ingredients Nutrition


  1. Set a rack in the lower third of the oven; preheat oven to 325°.
  2. In a bowl, combine flour, salt, and baking soda; mix well.
  3. Add butter and sugar to a bowl; **using a heavy-duty mixer fitted with the paddle attachment, beat on medium speed, about 5 minutes, until very light.
  4. Beat in the vanilla; scrape the chocolate into the mixer bowl and beat until incorporated; scrape down bowl and beaters.
  5. Add in the eggs, one at a time, beating well after each addition.
  6. Decrease mixer speed to low; beat in 1/3 of flour, then half the buttermilk, beating until smooth after each addition; scrape down sides of bowl as needed.
  7. Beat in another third of the flour, and after the flour has been absorbed, beat in the remaining buttermilk; scrape bowl again; then beat in the last of the flour.
  8. Use a large rubber spatula to give a final mix to the batter, then scrape it into a buttered and floured 12-cup tube pan or Bundt pan; smooth the top.
  9. Bake for 1 ½ to 1 ¾ hours, or until cake is well risen and pick comes out clean.
  10. Cool the cake in the pan for a few minutes, then unmold onto a wire rack to finish cooling.
  11. Right before serving, dust cake with powdered sugar; **an alternative topping would be to drizzle with a chocolate glaze.

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