Ingredients:

  • 1 cup (2 sticks, 227g, 8oz) unsalted butter, softened
  • 2 cups (400g, 14oz) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g, 8.5oz) all-purpose flour
  • ¾ cup (75g, 2.65oz) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml, 8 fl oz) buttermilk, at room temperature
  • 4 ounces (115g) semi-sweet chocolate, finely chopped (for glaze)
  • ½ cup (120ml, 4 fl oz) heavy cream (for glaze)
  • 1 tablespoon unsalted butter (for glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake is cooling, make the glaze. Heat the heavy cream in a saucepan until simmering. Pour over the chopped chocolate and let sit for 1 minute to melt. Stir until smooth. Stir in the butter.
  9. Pour the glaze over the cooled Buttermilk Chocolate Pound Cake and let it set.
  10. Slice and serve this delightful Buttermilk Chocolate Pound Cake.