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.
15 comments
Hello again,
My motter(Francine) has another question in mix-up a recipe she added an extra cup of cake flour.(4 instead of 3) She doesn’t want to throw the mixture away, what else can be done with it???🤔
Hello,
My mother(Francine)made both the cream cheese chocolate mile high pound cake and regular mile high cream cheese pound cake. Both of these cake came out extremely extremely DENSE and she is not sure what went wrong with these 2 cakes. The chocolate one she followed the recipe, but the regular one she added 1/2 cup of sour cream and 1 cup of buttermilk to the recipe.
Francine, yes we make a square tube pan that can be used for bundt cakes! It’s available here on our website
I heard about country kitchen cookware!! From Eric and Teresa Video!! And about the mile high pound cake!! I really like a cake bundt!! Do y’all have a bundt pan for 18 cups??
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!