Hortensia's Best-Ever Chocolate Pound Cake
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2.75 cups
Sugar2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 tsps
Vanilla Extract5
Eggs1.25 cups
ButtermilkDirections:
1
Preheat the oven to 325 degrees F
2
Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter
3
Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well
4
Turn the pan upside down to remove any excess sugar and set aside
5
Sift together the flour, cocoa, baking powder, baking soda, and salt
6
Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed
7
Add the sugar and beat until the mixture is light and fluffy
8
Scrape down the bowl with a rubber spatula
9
Beating at medium speed, add the eggs, one by one, beating only until they are well blended
10
Beating on low speed, add a third of the flour mixture and a third of the buttermilk
11
Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between
12
Finally, beat the batter on medium speed for 30 seconds, until it is smooth
13
Pour the batter into the prepared pan
14
Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean
15
Cool the cake in the pan on a wire rack for about 20 minutes
16
Then turn it out onto the wire rack to finish cooling
17
To finish, dust the cake with cocoa or confectioners' sugar
18
Photograph by Rodney Weidland