Ingredients
Cake Ingredients
- 1 cup all-purpose flour (125 g)
- ¾ cup Dutch-processed cocoa (65 g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup buttermilk, at room temperature
- 1 teaspoon instant coffee or ground espresso powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1/2 cup heavy cream
- 1/2 cup dark or bittersweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the lower-middle position and preheat oven to 325°F. Lightly grease a 9 x 5” loaf pan and line the bottom and short sides with parchment paper, allowing the ends to hang over for easy loaf removal.
- Sift Dry Ingredients: Sift together the flour, Dutch-processed cocoa, baking powder, and salt into a medium bowl twice to ensure even mixing. Set aside.
- Dissolve Coffee: In a small bowl, dissolve the instant coffee or espresso powder in the buttermilk. Set aside.
- Cream Butter and Sugar: In the bowl of a standing mixer, beat the room temperature butter on medium speed for 3–4 minutes until smooth. Gradually add the granulated sugar and continue mixing for 4–5 minutes until the mixture is light and fluffy. Scrape down the sides as needed.
- Add Eggs: Add the eggs one at a time to the mixer, waiting until each egg is fully incorporated before adding the next (about 20 seconds). Scrape down sides at least twice during this step to ensure even mixing.
- Add Vanilla and Coffee-Buttermilk Mixture: Mix in the vanilla extract and the coffee dissolved in buttermilk until just combined.
- Add Dry Ingredients: Lower the mixer speed to low and add the sifted dry ingredients in three parts, mixing each until just combined. Remove the bowl and gently fold the batter once with a spatula to ensure even incorporation without overmixing.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50–55 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs. Let cool in the pan for 15 minutes.
- Cool on Wire Rack: Use the parchment overhang to lift the cake out of the pan and place it on a wire rack to cool completely, about 1 hour, before glazing.
- Prepare the Glaze: Heat the heavy cream in a small saucepan over medium-low heat until it begins to simmer and bubbles form around the edges. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 5 minutes.
- Finish the Glaze: Add the vegetable oil to the chocolate and cream mixture and whisk until smooth and shiny. Allow to cool slightly before glazing.
- Glaze the Cake: Pour the cooled glaze over the top of the completely cooled cake. Let set briefly, then slice and serve.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth batter and even bake.
- Using instant coffee or espresso powder intensifies the chocolate flavor without making the cake taste like coffee.
- Do not overmix once the dry ingredients are added to keep the pound cake tender.
- You can substitute heavy cream with full-fat coconut milk for a dairy-free glaze alternative.
- If desired, decorate the cake with fresh berries or a dusting of powdered sugar for presentation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
