Gallagher Kitchen

Jane's Decadent Chocolate Pound Cake 🍫🍰

Indulge your sweet tooth with this rich and velvety chocolate pound cake! Perfect for special occasions or simply for treating yourself, this cake is as delightful to serve as it is to eat. Its dense texture and deep chocolate flavor make it a favorite among chocolate lovers. Top it off with melted chocolate for an extra treat!

Ingredients

For the batter

Instructions

  1. Cream the Mixture: In a large mixing bowl, cream together the sugar, melted butter, and vanilla extract for about 5 minutes at medium speed until light and fluffy.

    🎶 Pro Tip: Play your favorite music while mixing to make the process more enjoyable!

  2. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to ensure they're fully incorporated.

  3. Dissolve Coffee: Dissolve the instant coffee in the hot water and stir it into the batter for a delectable mocha flavor boost.

  4. Dry Ingredients: In a separate bowl, combine the flour, cocoa powder, salt, and baking powder. Gradually add this dry mixture to the wet mixture, mixing slowly to avoid flour clouds (and spills)!

  5. Add Buttermilk: Pour in the sour milk (or buttermilk), mixing until just combined.

    🥄 Remember: Overmixing can lead to a tougher cake, so mix until you no longer see dry flour.

  6. Prepare to Bake: Pour the batter into a greased and floured 12-cup bundt or 10-inch tube pan.

  7. Bake: Preheat your oven to 325°F (163°C) and bake for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.

  8. Cool and Serve: Let the cake cool in the pan for 20 minutes before transferring it to a wire rack.

  9. Drizzle the Chocolate: Melt chocolate chips in the microwave in 30-second intervals, stirring until smooth. Pour the melted chocolate over the cooled cake for an irresistible finish!

Variations

Serving Suggestions

Pair your chocolate pound cake with a scoop of vanilla ice cream or a dollop of whipped cream for a luxurious dessert experience. Enjoy with a cup of coffee or a glass of milk for a comforting treat! ☕🍦

Happy Baking! 🥳

All Revisions

ocr Here's the text from the image: **CHOCOLATE POUND CAKE** - 3 cups sugar - 1½ cups melted butter - 2 tsp. vanilla - 5 eggs - 2 tsp. instant coffee - ¼ cup hot water - 1 cup sour milk or buttermilk - 2 cups flour - ¾ cup cocoa - 1 tsp. salt - ½ tsp. baking powder - 1 cup chocolate chips **Instructions:** Cream sugar, butter, and vanilla for 5 minutes on medium speed. Add eggs one at a time, mixing well. Dissolve instant coffee in hot water and add to mixture. Combine remaining four dry ingredients and add slowly to mixture along with the milk. After beating well, pour into greased and floured 12-cup bundt pan or 10" tube pan. Cook at 325° for 1 hr. 20 min. or until done. Cool for 20 minutes, remove from pan. Melt chocolate chips in microwave for 30 seconds and pour over top of cake. **Jane Snyder** 246
llm # Jane's Decadent Chocolate Pound Cake 🍫🍰 Indulge your sweet tooth with this rich and velvety chocolate pound cake! Perfect for special occasions or simply for treating yourself, this cake is as delightful to serve as it is to eat. Its dense texture and deep chocolate flavor make it a favorite among chocolate lovers. Top it off with melted chocolate for an extra treat! ## Ingredients ### For the batter - 3 cups sugar - 1½ cups melted butter - 2 tsp vanilla extract - 5 eggs - 2 tsp instant coffee - ¼ cup hot water - 1 cup sour milk or buttermilk - 2 cups all-purpose flour - ¾ cup unsweetened cocoa powder - 1 tsp salt - ½ tsp baking powder - 1 cup chocolate chips ## Instructions 1. **Cream the Mixture**: In a large mixing bowl, cream together the sugar, melted butter, and vanilla extract for about 5 minutes at medium speed until light and fluffy. > 🎶 Pro Tip: Play your favorite music while mixing to make the process more enjoyable! 2. **Incorporate Eggs**: Add the eggs one at a time, mixing well after each addition to ensure they're fully incorporated. 3. **Dissolve Coffee**: Dissolve the instant coffee in the hot water and stir it into the batter for a delectable mocha flavor boost. 4. **Dry Ingredients**: In a separate bowl, combine the flour, cocoa powder, salt, and baking powder. Gradually add this dry mixture to the wet mixture, mixing slowly to avoid flour clouds (and spills)! 5. **Add Buttermilk**: Pour in the sour milk (or buttermilk), mixing until just combined. > 🥄 Remember: Overmixing can lead to a tougher cake, so mix until you no longer see dry flour. 6. **Prepare to Bake**: Pour the batter into a greased and floured 12-cup bundt or 10-inch tube pan. 7. **Bake**: Preheat your oven to 325°F (163°C) and bake for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. 8. **Cool and Serve**: Let the cake cool in the pan for 20 minutes before transferring it to a wire rack. 9. **Drizzle the Chocolate**: Melt chocolate chips in the microwave in 30-second intervals, stirring until smooth. Pour the melted chocolate over the cooled cake for an irresistible finish! ## Variations - **Mocha Hazelnut**: Add 1/2 cup of chopped hazelnuts and substitute the vanilla with hazelnut extract for a delightful nutty flavor! 🌰 - **Mint Chocolate**: After baking, drizzle with peppermint-infused chocolate for a refreshing twist. - **Gluten-Free**: Substitute the all-purpose flour with a gluten-free blend for a delicious alternative that everyone can enjoy! ## Serving Suggestions Pair your chocolate pound cake with a scoop of vanilla ice cream or a dollop of whipped cream for a luxurious dessert experience. Enjoy with a cup of coffee or a glass of milk for a comforting treat! ☕🍦 ### Happy Baking! 🥳
name Jane's Chocolate Pound Cake

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