Chocolate Shell Pound Cake
A rich and delightful chocolate cake that's quick and easy to make, perfect for any family gathering or celebration.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Provides rich flavor and moisture. Use salted butter with reduced added salt if necessary.
- 2 cups granulated sugar
- 4 large eggs Use room-temperature for better integration.
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour Sifted for better texture.
- 1 cup cocoa powder Use Dutch-processed for a smoother finish if desired.
- 1 teaspoon baking powder
- 1/2 teaspoon salt Reduce to 1/4 teaspoon if using salted butter.
- 1 cup buttermilk Substitute with milk + vinegar or lemon juice if unavailable.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in each egg one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Transfer the batter into the prepared bundt pan and smooth the top.
Baking
- Place the bundt pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Serving
- Serve the cake plain or drizzle with chocolate ganache. Top with fresh berries or whipped cream if desired.
Notes
Store in an airtight container for up to 5 days in the refrigerator. This cake also freezes well when wrapped in plastic wrap.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gSodium: 150mgFiber: 2gSugar: 25g
Tried this recipe?Let us know how it was!