07/13/2025
Nailed it! Triple chocolate buttermilk poundcake.
Ingredients CAKE:
3 cups White Liky all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon table salt
1 1/2 cups butter, softened at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup bittersweet chocolate morsels
CHOCOLATE GLAZE
3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
BUTTERMILK GLAZE
1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 teaspoon vanilla extract
Prepare Cakes: Preheat oven to 325°. 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 greased (with vegetable cooking spray) bunt pan, filling about three-fourths full. Bake at 350° for 40 to 45 minutes until toothpick comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan and cool completely.
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! Enjoy 🧑🏻🍳
