Ingredients:

  • 1 cup (227g) Unsalted Butter, softened
  • 2 cups (400g) Granulated Sugar
  • 4 large Eggs, room temperature
  • 1 cup (240ml) Buttermilk, room temperature
  • 2 3/4 cups (330g) All-Purpose Flour (or Cake Flour), sifted
  • 1/2 cup (45g) Unsweetened Dark Chocolate Cocoa Powder (Dutch-process recommended)
  • 1 tsp (5g) Baking Soda
  • 1/2 tsp (2.5g) Salt
  • 1 tsp (5ml) Vanilla Extract
  • 1/2 cup (115g) Powdered Sugar, sifted (for glaze)
  • 2 Tbsp (15g) Cocoa Powder (for glaze)
  • 3 Tbsp (45ml) Milk or Heavy Cream (for glaze)
  • 1/4 tsp (1.25ml) Vanilla Extract (for glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Thoroughly grease and flour the 10-12 cup Bundt pan or Tube pan, ensuring all crevices are covered.
  2. In a medium bowl, whisk together the measured flour, cocoa powder, baking soda, and salt. Sifting is mandatory for the best cake texture.
  3. In the bowl of a stand mixer, beat the softened butter until light and fluffy (about 2 minutes). Gradually add the granulated sugar and cream until the mixture is very pale and aerated, scraping down the sides often (5-7 minutes).
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
  5. With the mixer on low speed, begin adding the dry ingredient mixture and the buttermilk, alternating in three stages: Add 1/3 of the dry ingredients; mix just until combined. Add 1/2 of the buttermilk; mix just until combined. Repeat, finishing with the remaining dry ingredients. STOP MIXING immediately once the last streaks of flour disappear. Do not overmix.
  6. Scrape the batter into the prepared pan and smooth the top. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a long wooden skewer inserted near the center comes out with only moist crumbs attached, not wet batter.
  7. Allow the Chocolate Pound Cake to cool in the pan for 15 minutes before inverting it onto a wire rack. Cool completely (at least 30 minutes). To prepare the optional glaze, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Drizzle over the cooled cake.