Wednesday, May 11, 2005

Chocolate Pound Cake

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

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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


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.


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.


16 servings


Anonymous said...

Hi Lily

Is 1 cup butter equal 225gm butter ?

Unknown said...


you are absolutely right

Anonymous said...


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.

Unknown said...


you don't have to change or alter the recipe. it is ok to bake in 9" round or 8" square tin.

Anonymous said...

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.

Anonymous said...

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)?

Anonymous said...

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.


My Gallery said...

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

morningsun said...

may I know whether butter milk means dissolved butter?

Unknown said...


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

coded said...

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.



Unknown said...


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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