Chocolate Pound Cake
Ready In: 21 mins
Serves: 12
Ingredients
- 1 cup unsalted butter, room temp
- 2 1⁄2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 5 large eggs
- 2 tablespoons espresso powder
- 1⁄4 cup warm water
- 3⁄4 cup sour cream or 3⁄4 cup buttermilk
- 1 cup Dutch-processed cocoa powder
- 2 cups unbleached all-purpose flour
Directions
- preheat oven to 325*F. Use middle rack.
- I used a grease and flour spray like Crisco Baking Spray.In a lg. bowl (not too huge), cream butter and sugar until fluffy then add the next 4 ingredients.
- Beat on med.-high speed for about 2 minutes.
- Add eggs one at a time, beating well after each addition and do scrape sides of bowl.
- Dissolve espresso powder in warm water and combine with sour cream or the buttermilk, whichever you choose.(I used the sour cream)
- Whisk together in small separate bowl, the cocoa and flour.
- Now combine everything in the lg. bowl containing the butter/sugar/spice mixture.(Go slow, it can be messy)
- Pour into a Bundt-style or tube pan.
- Bake for about 1 hour and 20 minutes.(Check cake 5 minutes sooner, because ovens vary).
- Remove from oven, let sit 15 minutes and then turn out on cake rack to cool completely.
- Bon Appetit!
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