Chocolate Velvet Pound Cake Recipe | Sur La Table (2024)

• 1½ sticks (6 ounces) unsalted butter, softened (65° to 68°F)
• 1¼ cups (8¾ ounces) sugar
• 1 teaspoon water, at room temperature
• 2 teaspoons instant espresso powder, such as Medaglia d'Oro
• 3 large eggs, at room temperature
• 1 cup (5 ounces) unbleached all-purpose flour
• ½ cup (2 ounces) unsifted unsweetened
• Dutch-process cocoa powder
• ¼ teaspoon baking powder
• Pinch of salt
• ½ cup (4 ounces) buttermilk, at room temperature

This classic cake has a deep chocolate flavor and close-grained, velvetycrumb. A great keeper, it's nice to have on hand in the freezer for that unexpectedoccasion. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides. Be sure to let the ganache cool to between 85° and 90° before spooning it over the cake-atthat temperature, it is cool enough to run in thick rivulets for a beautiful finish.For a stunning finish to a special occasion, bake the cake in individual or min bundtpans, glaze with chocolate ganache, then add a tophat of spun sugar.

Preheat the oven to 350°F and position an oven rack in the center. Lightly coat thepan with melted butter, oil, or high-heat canola-oil spray, and fit it with parchmentpaper to extend up both long sides to the top of the pan.

Cream the butter and sugar: Place the butter and sugar in the bowl of thestand mixer and beat on medium-high until light-almost white-in color, 4 to 5minutes. You can also use a hand mixer and a medium bowl, although you may need tobeat the mixture a little longer to achieve the same results. Scrape down the bowl with thespatula.

Add the eggs: In the small bowl, stir together the water and espresso powder untilsmooth. Crack the eggs into the bowl and beat to blend. With the mixer running onmedium, add the eggs to the butter mixture about 1 tablespoon at a time, allowing eachaddition to completely blend in before adding the next. About halfway through, turn off themixer and scrape down the bowl, then continue adding the eggs. Scrape down the bowlagain.

Add the dry and wet ingredients alternately: With the fine-meshstrainer, sift the flour, cocoa powder, baking powder, and salt into the medium bowland whisk to blend. With the mixer running on the lowest speed, add the flour mixtureand the buttermilk alternately, beginning with one-third of the flour mixture and half of thebuttermilk; repeat, then finish with flour mixture. Scrape down the bowl and finish blendingthe batter by hand, if necessary.

Bake the cake: Scrape the batter into the prepared baking pan and smooth thetop. Bake for 45 to 55 minutes, until firm to the touch and a toothpick inserted intothe center comes out clean. Transfer to a rack to cool completely. When cool, remove fromthe pan, peel off the parchment paper, and serve.

Storing: The cake can be made several days ahead and kept at room temperature,wrapped in plastic wrap. Or double-wrap it, put in a resealable plastic freezer bag, andfreeze for up to 8 weeks.

• 1½ sticks (6 ounces) unsalted butter, softened (65° to 68°F)
• 1¼ cups (8¾ ounces) sugar
• 1 teaspoon water, at room temperature
• 2 teaspoons instant espresso powder, such as Medaglia d'Oro
• 3 large eggs, at room temperature
• 1 cup (5 ounces) unbleached all-purpose flour
• ½ cup (2 ounces) unsifted unsweetened
• Dutch-process cocoa powder
• ¼ teaspoon baking powder
• Pinch of salt
• ½ cup (4 ounces) buttermilk, at room temperature

This classic cake has a deep chocolate flavor and close-grained, velvetycrumb. A great keeper, it's nice to have on hand in the freezer for that unexpectedoccasion. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides. Be sure to let the ganache cool to between 85° and 90° before spooning it over the cake-atthat temperature, it is cool enough to run in thick rivulets for a beautiful finish.For a stunning finish to a special occasion, bake the cake in individual or min bundtpans, glaze with chocolate ganache, then add a tophat of spun sugar.

Preheat the oven to 350°F and position an oven rack in the center. Lightly coat thepan with melted butter, oil, or high-heat canola-oil spray, and fit it with parchmentpaper to extend up both long sides to the top of the pan.

Cream the butter and sugar: Place the butter and sugar in the bowl of thestand mixer and beat on medium-high until light-almost white-in color, 4 to 5minutes. You can also use a hand mixer and a medium bowl, although you may need tobeat the mixture a little longer to achieve the same results. Scrape down the bowl with thespatula.

Add the eggs: In the small bowl, stir together the water and espresso powder untilsmooth. Crack the eggs into the bowl and beat to blend. With the mixer running onmedium, add the eggs to the butter mixture about 1 tablespoon at a time, allowing eachaddition to completely blend in before adding the next. About halfway through, turn off themixer and scrape down the bowl, then continue adding the eggs. Scrape down the bowlagain.

Add the dry and wet ingredients alternately: With the fine-meshstrainer, sift the flour, cocoa powder, baking powder, and salt into the medium bowland whisk to blend. With the mixer running on the lowest speed, add the flour mixtureand the buttermilk alternately, beginning with one-third of the flour mixture and half of thebuttermilk; repeat, then finish with flour mixture. Scrape down the bowl and finish blendingthe batter by hand, if necessary.

Bake the cake: Scrape the batter into the prepared baking pan and smooth thetop. Bake for 45 to 55 minutes, until firm to the touch and a toothpick inserted intothe center comes out clean. Transfer to a rack to cool completely. When cool, remove fromthe pan, peel off the parchment paper, and serve.

Storing: The cake can be made several days ahead and kept at room temperature,wrapped in plastic wrap. Or double-wrap it, put in a resealable plastic freezer bag, andfreeze for up to 8 weeks.