Old-Fashioned Buttermilk Poundcake
No matter how you slice it, there’s no denying that this simple chocolate goodness is sure to satiate the dessert lovers in any crowd. This recipe is courtesy of the Divine Chocolate Cookbook: Heaven Chocolate Recipes with a Heart and The Rescue Baker.
- 1 1/2 Cup all-purpose flour
- 1/2 Cup cocoa powder, such as Divine Cocoa Powder
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1 Pinch of salt
- 1 1/2 sticks of unsalted butter, softened
- 1 Cup granulated sugar
- 3 eggs
- 2 Teaspoons instant coffee powder
- 1 1/4 Cup buttermilk
- Powdered sugar, for dusting
Preheat the oven to 350 degrees. Prepare a Bundt pan — grease and lightly dust with cocoa powder. Sift the flour with the cocoa, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar until light and fluffy. Beat in the eggs 1 at a time, incorporating after each addition.
Stir the coffee into the buttermilk. Gradually add the buttermilk and flour mixture to the butter and sugar mixture, alternating additions and ending with flour. Spoon batter into prepared tin and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Dust with powdered sugar before serving. Enjoy!