Mile High Chocolate Pound Cake

Mile High Chocolate Pound Cake

This is a chocolate lover's dream! Dutch processed cocoa is important in this recipe for a deep, dark chocolate flavor. The coffee brings out even more chocolate flavor!

2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
8 large eggs, room temperature
2 teaspoon vanilla extract
1 teaspoon salt
2 ½ cups cake flour
1 ½ cups Dutch-processed cocoa
2/3 cups buttermilk, at room temperature
2 teaspoon instant coffee or ground espresso powder
1/3 cup boiling water

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with chocolate pan coat and fitting a parchment paper square between the two pieces. Dissolve instant coffee powder in boiling water and let cool. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add vanilla extract and salt, beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add the flour and cocoa powder, beating on low until it just disappears. Add coffee to buttermilk and with the mixer running, slowly drizzle in liquid. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.

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6 comments

Donna, this pound cake has 4 cups of dry ingredients (2 1/2 cups flour plus 1 1/2 cups cocoa powder) to 4 cups of sugar which is a common ratio! You could possibly reduce the sugar by 1/2 to 1 cup and have it still turn out well, but I haven’t tried it!

Old Country Kitchenware

Hi can you tell me why there is so much sugar in this recipe? Is it a typo? I have never seen this much sugar for any pound cake considering this only has 2 3/4 cup flour?? thank you

Donna

I received my pan today I think my first cake will to make mom chocolate cake with chocolate icing

Robin

@Kim I haven’t made a ganache recipe quite yet that would cover the whole cake but you could try 12 oz chocolate melted with 1 1/2 cups heavy cream!

Old Country Kitchenware

My order arrived today. I am excited to use the pan I plan to follow your Mile High buttermilk chocolate pound cake recipe.
Do you have a recipe for ganache for it?

Kim Green

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