Prepare to embark on a decadent chocolate journey that will make your taste buds dance with pure delight! This Chocolate Pound Cake with Caramel Icing isn't just a dessert – it's a luxurious experience that transforms an ordinary day into an extraordinary celebration of flavor. Imagine a rich, moist chocolate cake so divine that each slice promises to melt in your mouth, topped with a golden caramel drizzle that adds a touch of indulgent elegance. Whether you're a seasoned baker or a passionate dessert lover, this recipe will become your new go-to showstopper that's guaranteed to impress everyone at the table.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup caramel sauce
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter with sugar using an electric mixer on medium-high speed. Beat for 5-7 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, scraping down the sides of the bowl as needed.
- In a separate bowl, sift together the all-purpose flour and cocoa powder to remove any lumps and ensure even distribution of ingredients.
- Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
- Stir in the vanilla extract, mixing gently to distribute evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-70 minutes. To test for doneness, insert a toothpick or cake tester into the center of the cake - it should come out with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert onto a wire rack to cool completely.
- Once the cake has cooled completely, prepare the caramel icing by gently warming the caramel sauce. Slowly drizzle the caramel over the top of the cake, allowing it to naturally cascade down the sides.
- For best flavor and texture, let the cake sit for 30 minutes after icing to allow the caramel to set and flavors to meld.
- Slice and serve at room temperature. Store covered at room temperature for up to 4 days, or refrigerate for up to a week.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for the smoothest, most uniform batter.
- Don't Overmix: Mix the batter just until ingredients are combined to maintain the cake's tender crumb. Overmixing can lead to a tough, dense cake.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to prevent the cake from sticking. Consider using a baking spray with flour for easy release.
- Oven Temperature Matters: Use an oven thermometer to confirm accurate temperature, as variations can affect baking time and cake texture.
- Cooling Technique: Allow the cake to cool in the pan for 15 minutes before removing to help it maintain its shape and prevent breaking.
- Caramel Drizzling Pro Tip: Warm the caramel sauce slightly to achieve a smooth, easy-to-drizzle consistency that beautifully cascades down the cake's sides.
- Storage Recommendation: For maximum moisture and flavor, store the cake covered at room temperature and consume within 4 days.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 95g
Protein: 10g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 190mg
