Hortensia's Best-Ever Chocolate Pound Cake

Name: Hortensia's Best-Ever Chocolate Pound Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 296 milliliters buttermilk; 12 servings Cocoa powder or confectioners sugar, to finish; 237 milliliters unsweetened Van Leer Dutch process medium cocoa; 5 eggs; 2 teaspoons espresso extract (or substitute 2 teaspoons instant coffee dissolved in 1 tablespoon buttermilk); 473 milliliters all-purpose flour; 1 teaspoon salt; 59 milliliters sugar, to line pan; 651 milliliters sugar; 355 milliliters unsalted butter, at room temperature; 12 servings Unsalted butter, at room temperature (but still firm), to brush pan; 2 teaspoons vanilla extract

Hortensia's Best-Ever Chocolate Pound Cake takes roughly 1 hour and 10 minutes from beginning to end. This dessert has 599 calories, 7g of protein, and 31g of fat per serving. This recipe serves 12. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, butter, confectioners' sugar, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter.

Ingredients you will need

Unsalted Butter

Equipment you will use

Kugelhopf Pan

Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.

Ingredients you will need

Sugar

Equipment you will use

Frying Pan

Sift together the flour, cocoa, baking powder, baking soda, and salt.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Salt

Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed.

Ingredients you will need

Butter

Cream

Equipment you will use

Hand Mixer

Bowl

Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.

Ingredients you will need

Sugar

Egg

Equipment you will use

Spatula

Bowl

Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.

Ingredients you will need

Buttermilk

All Purpose Flour

Equipment you will use

Spatula

Bowl

Pour the batter into the prepared pan.

Equipment you will use

Frying Pan

Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.

Equipment you will use

Toothpicks

Oven

Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.

Equipment you will use

Wire Rack

Frying Pan

To finish, dust the cake with cocoa or confectioners' sugar.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Photograph by Rodney Weidland

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 296milliliters

buttermilk 12servings

Cocoa powder or confectioners' sugar, to finish 237milliliters

unsweetened Van Leer Dutch process medium cocoa 5

eggs 2teaspoons

espresso extract (or substitute 2 teaspoons instant coffee dissolved in 1 tablespoon buttermilk)473milliliters

all-purpose flour 1teaspoon

salt 59milliliters

sugar, to line pan 651milliliters

sugar 355milliliters

unsalted butter, at room temperature 12servings

Unsalted butter, at room temperature (but still firm), to brush pan 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "