Chocolate Pound Cake

With Valentines Day quickly approaching, I thought I would try something kind of romantic. Well, what food symbolizes love more than chocolate and strawberries?

My list of ‘things to make’ from allrecipes contained a chocolate pound cake. I decided to make this recipe but use my mini bunt cake pan instead- that way everyone can have their own little cake!


  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • hot fudge ice cream topping
  • strawberries
  • powdered sugar for dusting


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 to 70 minutes*, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

*(If using a mini bunt pan, cut the baking time to 20-30 minutes)*

This turned out great and also looks very festive! You could also serve the cake with raspberries. It might be better the next day. I would recommend making it in advance. Also, one of the reviews on this recipe said that it freezes well. Stinky (aka my son) LOVED these- although, he does like his sweets! 🙂 Definitely a gourmet little treat.


February 1, 2011. Desserts.

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