Cooking Lesson #978:Chocolate Buttermilk Pound Cake With Chocolate and Buttermilk Glaze

…from the Perspectives’ Kitchen

How you doin’? My rich and decadent Chocolate Buttermilk Pound Cake is the perfect dessert for any chocolate lover.
 
The buttermilk adds a tender texture, while the cocoa powder gives it a deep chocolate flavor. With a hint of vanilla and almond extract, this cake is moist, flavorful, and perfect for any occasion.
 
Finish it off with a white buttermilk vanilla icing or a dark or milk chocolate drizzle.  If you can’t make up your mind, use both glazes!
Ingredients 
1 cup softened salted butter
1 cup granulated sugar
1 cup brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 large room temperature eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups whole buttermilk
1 cup semi-sweet chocolate chunks
 
Directions

1. Preheat an oven to 350° F.
2. Grease and dust a bundt pan or two loaf pans or an angel food cake pan. Dust with cocoa powder to prevent white streaking.
3. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, vanilla extract and almond extract. Beat for 5 minutes until the mixture is light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
6. Add the sifted dry ingredients alternately with the buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Once all the dry ingredients are added, stop and scrape down the sides and bottom of the bowl.
8. Add the chocolate chunks and beat the batter for 30 seconds on medium-high speed until smooth and creamy.
9. Pour the batter evenly into the prepared pan(s).
10. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 30 minutes, until the sides release from the pan.
12. Carefully remove the cake from the pan and transfer it to a cooling rack to cool completely.
13. Once the cake is completely cooled, ice, frost or drizzle with your favorite frosting or just dust with powdered sugar. See my recipes for glazes below.

Chocolate Glaze
3/4 cup semisweet chocolate chunks or chips
3 tablespoons unsalted butter
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
 
Directions
To make the chocolate glaze

1. Combine the semi-sweet chocolate morsels, butter and corn syrup in a microwave-safe glass bowl.
2. Microwave at medium power (50% power) 1 to 1-1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth.
3. Stir in the vanilla.

 
White Buttermilk Glaze
1 cup confectioners’ sugar
1 to 2 tablespoons buttermilk
1/2 teaspoon pure vanilla extract
 
To make the white buttermilk glaze

1. Whisk together the confectioners’ sugar, buttermilk and vanilla in a small bowl until smooth.
2. Add up to 1-3 tablespoon buttermilk, if desired, for more drizzle-able consistency.
3. Drizzle warm glazes over cooled cake.

 
ChefSecret:  Your choice… you can use different baking pans for this recipe.  I usually have bad luck with Bundt pans as the more intricate the design the better the chance the cake will stick to the pan.  I used an old-fashioned angel food cake pan for this recipe.

Quip of the Day:  What do you call a cake that’s always cold? A frost-ed cake.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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