Southern Living did it again! They always seem to pack their magazine full of mouth watering delectables that I can’t wait to try. Their February issue was no exception! It only took me 3.2 seconds to round up all the necessary ingredients to make the cake that adorns this month’s cover.
Isn’t that a beauty! As much as I would love to tell you my version came out as beautiful as theirs, I simply can’t! But what I can tell you is that people in the South know a thing or two about pound cakes. You can always find a long list of them in every service league, school or church cookbook. But I’ve never discovered a chocolate pound cake as delicious as this one. The rich smoothness of the chocolate combined with the stout hint of buttermilk gives this cake a texture softer than a babes bootie and smoother than velvet on Aunt Pearls fainting sofa. In other words, Southern Living‘s description CHOCOLATE GOODNESS, is an understatement and the small price of their magazine doesn’t compare to the reward of scoring this recipe. Without further a due….let’s get started.
Preheat oven to 325° . Whisk together all-purpose flour, unsweetened cocoa, baking powder and salt, set aside.
Beat butter at medium speed with an electric mixer until smooth. Gradually add sugar until light and fluffy. Add eggs one at a time until all yellow disappears. (Make sure your butter and eggs are at room temperature before mixing).
Combine buttermilk, instant espresso and vanilla. (My instant espresso was plain ole’ instant maxwell house coffee……I’m sure you can pay a hefty price for fancy instant espresso but maxwell house did the job just fine!)
Add flour mixture with butter mixture alternately with buttermilk mixture beginning and ending with flour mixture. Beat at low speed after each addition until it looks like this……
Add the bittersweet chocolate morsels. (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.)
Gently fold the morsels into the batter until they’re all incorporated.
Pour batter into a well greased bundt pan. Give it a tap or two on the counter and place in your preheated oven for 1 hour 15 minutes to 1 hour 25 minutes. (It took my cake 1 hour 30 minutes to completely cook. All ovens are different so I suggest keeping a close eye on it after the 1 hour 15 minute mark. You can quickly insert a tooth pick to see if it’s done. If the tooth pick comes out with wet batter on it you’ll know it needs more time in the oven.) Cool the cake on a wire cooling rack about 20 minutes. Turn cake out onto cake plate to finish cooling process. When the cake is completely cooled, begin making the glazes.
Chocolate Glaze: Combine the semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at Medium (50% power) 1 to 1½ minutes or until morsels being to melt, stirring after 1 minute. Stir until smooth. Stir in ½ tsp. vanilla.
Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and ¼ tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake. (I poured my glazes in separate zip lock bags, snipped the bottom corner slightly and used it like a piping bag to drizzle.)
Slice this beauty up and serve with a side of strawberries and a hot cup of coffee on this winter day, you won’t regret it!
Indulge and Enjoy,
*This is not my recipe. This recipe was formulated by Southern Living. My side notes and brand selections are my own thoughts and opinions. I am not payed by Southern Living nor any brand mentioned above to advertise their product. My opinions are my own, not anyone else’s. If this were my husbands opinion he would tell you to leave out the buttermilk and use whole milk. If this were my son’s opinion he would say serve it with whip cream instead of strawberries and if this were my daughter’s opinion, she would say one slice is not enough. Therefore, these are only my opinions!
Below you will find the original recipe not in my words but in Southern Livings words…..therefore it’s their opinion
SouthernLivings Triple Chocolate Buttermilk Pound Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/2 tsp baking powder
- 1 tsp table salt
- 1 1/2 cups butter, softened to room temperature
- 3 cups sugar
- 5 large eggs at room temperature
- 1 1/4 cup buttermilk
- 2 tsp instant espresso
- 2 tsp vanilla extract
- 1 cup 60% cacao bittersweet chocolate morsels
- Chocolate Glaze
- 3/4 cup semisweet chocolate morsels
- 3 Tbsp butter
- 1 Tbsp light corn syrup
- 1/2 tsp vanilla
- Buttermilk Glaze
- 1 cup powdered sugar
- 1-2 Tbsp buttermilk
- 1/4 tsp vanilla extract
- Prepare Cake: Preheat oven to 325 degrees. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased ( with shortening) and floured 12 cup bundt pan. Sharply tap pan on counter to remove air bubbles.
- Bake at 325 degrees for 1 hour 15 minutes to 1 hour 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.
- Prepare Chocolate Glaze: combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.
- Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.