Prepare to embark on a decadent journey of pure chocolate bliss that will transform your ordinary baking experience into an extraordinary culinary adventure! This Devil's Food Pound Cake is not just a dessert—it's a rich, moist, and intensely chocolatey masterpiece that promises to captivate everyone who takes a single bite. Whether you're a seasoned baker or a curious home cook, this recipe will elevate your dessert game and leave your family and friends begging for more.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 pound cake
Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat on medium-high speed 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 all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Alternate adding the dry ingredient mixture and buttermilk to the butter mixture. Begin and end with the dry ingredients, mixing on low speed just until combined. Do not overmix.
- Gently fold in the vanilla extract, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or serve with whipped cream if desired. Store in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smooth mixing and optimal texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Use High-Quality Cocoa: Invest in a good unsweetened cocoa powder for a deeper, more complex chocolate flavor.
- Check for Doneness: A toothpick with a few moist crumbs is perfect—avoid overbaking, which can dry out the cake.
- Cooling is Crucial: Allow the cake to cool completely before removing from the pan to maintain its structural integrity.
- Optional Enhancements: Consider adding chocolate chips, a chocolate glaze, or serving with a scoop of vanilla ice cream for extra indulgence.
- Storage Tip: Wrap the cooled cake tightly in plastic wrap to maintain moisture and freshness.
Nutrition Facts
Calories: 442kcal
Carbohydrates: 80g
Protein: 8g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 189mg
