DessertSnack

Chocolate Fudge Pound Cake

Name: Chocolate Fudge Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 2 h 5 min
Yield: 12 servings
Cuisine: american
Ingredients: 227 g unsalted butter softened to room temperature; 400 g granulated sugar; 5 pcs large egg room temperature; 65 g unsweetened cocoa powder; 80 ml brewed coffee hot; 2 tsp vanilla extract; 1 tsp red food coloring (optional); 150 g all-purpose flour; 0.25 tsp salt; 120 g walnut chopped

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.

An original recipe by Forkin

Total time: 2 hr 5 min
Serves: 12
Difficulty: Medium
Per serving: 439 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

227 gunsalted butter, softened to room temperature
400 ggranulated sugar
5 pcslarge egg, room temperature
65 gunsweetened cocoa powder
80 mlbrewed coffee, hot
2 tspvanilla extract
1 tspred food coloring(optional)
150 gall-purpose flour
0.25 tspsalt
120 gwalnut, chopped

Equipment

wire rack · spatula · mixing bowl · whisk · oven · stand mixer · bundt pan

The method

Step by step

1
Preheat your oven to 190°C (375°F) and thoroughly grease and flour a 10-cup bundt pan.
About 5 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 3 min
Cook’s note: 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.
About 2 min
5
With the mixer on low speed, gradually pour the cocoa mixture into the butter and egg mixture, mixing just until combined.
About 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.
About 2 min
Cook’s note: 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.
About 1 min
8
Pour the batter into the prepared bundt pan and smooth the top with the spatula.
About 1 min
9
Bake for 60 minutes at 190°C (375°F).
About 1 hr
10
Reduce the oven temperature to 150°C (300°F) and bake for an additional 15 minutes.
About 15 min
Cook’s note: 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.
About 20 min
Cook’s note: 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.
About 10 min

Per serving

Nutrition

33%Score

Calories: 438.9kcal
Protein: 7g
Carbs: 51g
Fat: 25.1g
Fibre: 3.2g
Sugar: 34.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature or in the refrigerator.

Reheating

Serve at room temperature or warm a slice briefly in the microwave for 10-15 seconds.