Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the cocoa powder, flour, baking powder, baking soda, and salt.
Step 5: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the creamed mixture in thirds, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 6: Fill the Pan
Pour the batter evenly into the prepared pan. Smooth the top with a spatula.
Step 7: Bake
Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Step 8: Optional Chocolate Glaze
Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth. Drizzle the glaze over the cooled cake.
Conclusion
This Buttermilk Chocolate Pound Cake is a rich, dense, and chocolaty masterpiece that’s incredibly versatile. Whether you serve it as a standalone dessert or with your favorite toppings, it’s sure to become a family favorite. Perfect for celebrations, holiday dinners, or simply to satisfy your chocolate cravings!
