Chocolate Fudge Pound Cake
A dense and moist pound cake with a deep chocolate flavor enhanced by coffee. Chopped walnuts add a pleasant crunch to the rich, fudgy crumb.
Una recepta original de Forkin
- Temps total
- 2 h 5 min
- Racions
- 12
- Dificultat
- Mitjana
- Per ració
- 439 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten, llet, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 227 gunsalted butter, softened to room temperature
- 400 ggranulated sugar
- 5 ularge egg, room temperature
- 65 gunsweetened cocoa powder
- 80 mlbrewed coffee, hot
- 2 ctvanilla extract
- 1 ctred food coloring(opcional)
- 150 gall-purpose flour
- 0,25 ctsalt
- 120 gwalnut, chopped
Estris
wire rack · spatula · mixing bowl · whisk · oven · stand mixer · bundt pan
Elaboració
Pas a pas
- 1
Preheat your oven to 190°C (375°F) and thoroughly grease and flour a 10-cup bundt pan.
Uns 5 min
Nota de cuina: Using a baking spray that contains flour can make this step quicker.
- 2
In a large bowl with an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until the mixture is light, pale, and fluffy.
Uns 5 min
Nota de cuina: This creaming process incorporates air which helps the cake rise, so don't rush it.
- 3
Add the eggs one at a time, mixing well after each addition until fully incorporated.
Uns 3 min
Nota de cuina: Scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly mixed.
- 4
In a separate medium bowl, whisk together the unsweetened cocoa powder, hot coffee, vanilla extract, and red food coloring, if using, until a smooth paste forms.
Uns 2 min
- 5
With the mixer on low speed, gradually pour the cocoa mixture into the butter and egg mixture, mixing just until combined.
Uns 1 min
- 6
In another bowl, whisk together the all-purpose flour and salt, then add it to the wet ingredients in two batches, mixing on low speed only until no dry flour is visible.
Uns 2 min
Nota de cuina: Avoid overmixing the flour, as this can lead to a tough cake.
- 7
Remove the bowl from the mixer and use a spatula to gently fold in the chopped walnuts.
Uns 1 min
- 8
Pour the batter into the prepared bundt pan and smooth the top with the spatula.
Uns 1 min
- 9
Bake for 60 minutes at 190°C (375°F).
Uns 1 h
- 10
Reduce the oven temperature to 150°C (300°F) and bake for an additional 15 minutes.
Uns 15 min
Nota de cuina: A wooden skewer inserted into the center should come out with a few moist crumbs attached when the cake is done.
- 11
Place the pan on a wire rack and let the cake cool in the pan for 20 minutes.
Uns 20 min
Nota de cuina: This allows the cake to firm up slightly, making it easier to remove from the pan.
- 12
Carefully invert the cake onto the wire rack, lift the pan off, and allow it to cool completely before slicing and serving.
Uns 10 min
Per ració
Nutrició
- Calories
- 438,9kcal
- Proteïnes
- 7g
- Hidrats de carboni
- 51g
- Greixos
- 25,1g
- Fibra
- 3,2g
- Sucre
- 34,2g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store in an airtight container at room temperature or in the refrigerator.
Serve at room temperature or warm a slice briefly in the microwave for 10-15 seconds.