A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar and shredded lemon or orange peel.
Recipe is submitted in Allrecipes by Shelly
Ingredients:
1 1/2 cups butter, softened
3 cups white sugar
5 eggs
2 tsp vanilla extract
2 tsp instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup unsweetenen cocoa powder
1/2 tsp baking powder
1 tsp salt
Method:
Preheat oven to 325 degrees F(165 degrees c). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder and salt. set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
Bake in the preheated oven for 60 - 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Notes
before taking bundt cake out of oven, i microwaved a damp cloth for 1 min on high and then remove cake from oven and puts it on top of hot cloth. let it sit for 3 - 5 mins, then the cake will come off the bundt pan easier.
Serves
16 servings
Wednesday, May 11, 2005
Chocolate Pound Cake
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12 comments:
Hi Lily
Is 1 cup butter equal 225gm butter ?
wendy
you are absolutely right
Hi,
How would this recipe hold up if I make it in a round cake tin or rectangular/square tin? I don't have a bundt cake tin :(
Wonder what ingredients I'd need to ammend.
leyna
you don't have to change or alter the recipe. it is ok to bake in 9" round or 8" square tin.
Cool and thanks. Will try it. On a different note, I take it the 'rules' applies for chiffon cakes as well, should I don't have the correct tin? Thanks in advance.
Hello Lily,
When you cream the butter till light and fluffy, how long does it take using a mixer? I know it depends on the temperature of the butter, how about butter left out at room temperature for half hour (the butter would probably be around 65F)?
Hi Lily, I tried your recipe for the pound cake last week. It was yumilicious!!!
I left some in d fridge and it was great- just like Sara Lee's.
best,
Loretta
Hi Lily,
I tried this recipe last week, I used a 9 inch baking tin and it turned out very well. My kids love it. thanks
may I know whether butter milk means dissolved butter?
morningsun
oh no, dissolved butter is not buttermilk. if you cannot get buttermilk, just add 1 tsp lime/lemon juice or vinegar to 1 cup of milk
Hello Lily,
I have been following your blog for quite awhile now, trying out recipes. I have a question, hope you can help me:
My butter cake usually sinks at the centre while cooling in its pan. It is cooked but looks wet and oily.
Please help.
Thanks
Katie
katie
a sunken cake usually happens when it is undercooked but since you said that your cake is cooked, then it could be too much levening. If you are in high altitude like where i am, then you would have to adjust the recipe. Certain cake recipe bakes better in a bundt pan rather than a loaf or round pan.
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