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
3/4 cups buttermilk, at room temperature
2 teaspoon instant coffee or ground espresso powder
1/4 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 1 hour 50 minutes 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.
24 comments
I use Guittard’s Cocoa Rouge or Droste when I can find it! If this is too dark, you could do 3 cups of cake flour and 1 cup of cocoa instead!
What brand of dutch chocolate do you use? I substituted a special dark chocolate and it was was too dark.
Judith, all ovens bake a little differently! Try for 2 hours or until a wood skewer inserted into the thickest part comes out clean or very nearly clean with some dry looking crumbs on it!
Is it a must to bake the 10 egg cakes for 2 and 1/2 hours?? Because it get to dark look a bit burnt for me. On 300 Althoug the texture is so velvety, but I dont want to Sale it…and when I baked it for 1 hour 30 40 minutes the texture wasn’t the same not as velvety. Help!!!
Teresa, I just watched you make a mile-high pound cake. I loved your tip about the eggs.May God continue to bless you as you share your gift of baking.