Sinful Chocolate Pound Cake

Name: Sinful Chocolate Pound Cake
Yield: Makes four 5½-by-3-in [14-by-7.5-cm] loaves or two 9-by-5-in [23-by-12.5-cm] loaves
Ingredients: 2 oz [55 g] Guittard Nocturne Extra Dark Chocolate Bar (91% cacao); 1 tsp vanilla extract; 2 Tbsp water; 2 tsp powdered instant coffee; 7 Tbsp [100 g] unsalted butter, at room temperature; 3 large eggs; 1½ cups [300 g] granulated sugar; ⅓ cup [35 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder); 1¼ cups [150 g] all-purpose flour; ½ tsp ground cinnamon, preferably Saigon cinnamon; ¼ tsp baking soda; ½ tsp salt; ¼ cup [20 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder); ¾ cup [90 g] cake flour; 1 cup [110 g] hazelnuts, toasted (see Note: Toasting Nuts); ½ cup [110 g] unsalted butter, at room temperature; ⅔ cup [150 g] Demerara sugar; ½ cup plus 1 Tbsp [135 ml] full-fat buttermilk; ½ tsp baking powder; 1½ tsp salt

Preparation info

Makes
four
5½-by-3 in [ 14-by-7.5 cm ] loaves loaves

Difficulty
Medium

Appears in

Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

About

This chocolate pound cake is rich and incredibly moist, with just the flavor of chocolate as your final takeaway.

The secret: Grating a Guittard Nocturne Extra Dark Chocolate Bar (91% cacao) into the cake batter. Our 91 percent chocolate is 52 percent cacao butter, which gives this cake its moist texture. The cake just melts on your tongue. And cacao butter is actually better for you than dairy butter or oil, so while you’re enjoying this chocolate cake, you’ll have a little twinkle

Ingredients

Cake
Vegetarian

Ingredients

Method