Moist, Dark Chocolate Buttermilk Pound Cake infused with Dutch processed black cocoa powder, which creates a rich almost brownie like chocolate cake.
This is way more than just a chocolate cake. The Dutch processed black cocoa gives the cake a flavor between chocolate cake and brownies. This cake is topped with a made-from-scratch chocolate ganache. It has a subtle sweetness to prevent overpowering the flavors of the cake. This cake was also topped with candied pearls for a extra touch of elegance. I hope your taste buds are ready for this amazing cake!
Video Tutorial
Recommended tools and equipment:
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Dark chocolate Dutch-processed cocoa powder
Helpful Guides for Beginners:
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
Pound Cake Tips
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Always use room temperature ingredients - Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients - Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together- Blend the ingredients together for approximately five minutes until light and fluffy.
⇢ Add the eggs one at a time- Eggs must be added one at a time mixing only until combined before adding the next egg.
⇢ Don't overmix your batter- Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker's Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Dark Chocolate Buttermilk Pound Cake recipe
Ingredients
- For the Pound Cake:
- 3 c All Purpose Flour
- 3 c Granulated Sugar
- 1 ½ c Unsalted Butter - room temperature 3 sticks
- 5 Large Eggs - room temperature
- 1 c Buttermilk - room temperature
- ¼ c Dark chocolate Dutch-processed cocoa powder
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 2 tsps Vanilla Extract
- For the Chocolate Ganache:
- 1 c Dark chocolate chips
- ¾ c Heavy Cream
Instructions
- For the Pound Cake:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Add the vanilla to the batter.
- Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
- Add the cocoa powder to the batter.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray.
- Pour the batter into your bundt pan and spread it evenly. Bake the pound cake for about an hour and 15 to an hour and 30 minutes. The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 10 - 15 minutes before removing it from the pan. Allow it to completely cool before adding the glaze.
- For the Chocolate Ganache:
- In a microwave safe dish, heat the heavy whipping cream in the microwave for a minute and 30 seconds.
- Place the chocolate chips in a large bowl. Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes. Do not stir.
- After the 3 minutes have passed, mix the heavy cream and chocolate chips together until combined and a thick velvety ganache has formed.
- Using a silicone spatula or similar, spread the ganache over the top of your cooled cake. Top the cake with candy pearls as desired.
Video
Nutrition
Frequently Asked Questions:
How do I store the cake?
Store the cake in an airtight container for up to 5 days.
Can I freeze the cake?
Yes. I recommend freezing the cake for no more than three months for the best flavor. Individually wrap each slice of cake in plastic wrap or foil. Place the wrapped slices in a ziplock bag to store in the freezer.
Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
What is a good alternative to Dutch Processed Black Cocoa?
Your favorite regular cocoa or another brand of dark cocoa works as well.
Where do I purchase the Dutch Processed Black Cocoa?
You can find the cocoa here.
More Chocolate Pound Cake Recipes You'll Love
Want to bake this cake Mile High style? Try my Mile High Dark Chocolate Buttermilk Pound Cake recipe.
Do you love German Chocolate? Try it in pound cake form! It's so good!
You can never go wrong with anything chocolate chip. Try my Chocolate Chip Pound Cake recipe.
Amy Holthouser says
I have been following the Black People Pound Cakes for a year or so and made several cakes featured there. This is my first time making this cake, and I think it's the best one I have ever made! I had tried several other recipes and they none turned out well. This one was perfect. One modification--the batter didn't look dark enough or taste chocolatey enough with 1/4 cup. I ended up adding a total of 3/4 cup of dark cocoa powder and it was the deep dark color and taste I was wanting! I used Ghirardelli dark cocoa powder so maybe that is why? Not sure. Anyway, Thank You Ms Ashley Frederick! For the group and the recipes! My family loved this!
Ashley Frederick says
Thank you love! I'm glad you are enjoying your group. I'm glad you made the revisions needed for yourself. We all have different tastes and each brand/type of cocoa is different. I'm glad you loved it!