Chocolate Bar Poundcake
Submitted by dida
This ultra-rich chocolate bar poundcake melts milk chocolate into buttermilk batter for a dense, velvety crumb that practically dissolves on your tongue. A showstopper dusted with powdered sugar.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minNine ounces of real milk chocolate melted into chocolate syrup, then folded into a buttery, tangy buttermilk batter. That’s the kind of excess that makes this poundcake unforgettable.
The double chocolate hit creates a crumb so dense and moist it borders on fudgy, while the buttermilk keeps things from tipping into cloying territory.
Baked in an angel food pan, the tall, elegant shape makes this cake look like it came from a proper bakery. A simple dusting of powdered sugar is all the finish it needs.
Pro Tips
- Let the melted chocolate cool to lukewarm before combining with the batter, or you’ll scramble those eggs on contact
- Resting the batter at room temperature for a full hour before baking gives you a noticeably finer, more even texture
- Cake flour is non-negotiable here. All-purpose will give you a tougher, drier result
- Test with a toothpick at the hour mark. Every oven runs differently, so trust the toothpick over the timer
- Store wrapped tightly at room temperature for up to 3 days. The flavor actually deepens overnight
Ingredients
Directions
In the top of a double boiler, melt chocolate in syrup, stirring occasionally.
Cool to luke warm.
In a large bowl cream butter, margarine, and sugar until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Stir in vanilla.
Sift together flour and baking soda, then add alternately with buttermilk to creamed mixture.
Beat well after each addition.
Whip chocolate mixture with large spoon until smooth.
Add chocolate to creamed mixture.
Pour batter into greased and and floured 10 inch angel food cake pan.
Let sit for one hour at room temperature for better texture.
Bake at 350℉ (180℃) F for 1 hour. Test with toothpick to see if done.
Cool completely. Turn out onto plate. Sprinkle with powdered sugar.
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