Mini Triple-Chocolate Buttermilk Pound Cakes Recipe

Name: Mini Triple-Chocolate Buttermilk Pound Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 2 cups all-purpose flour; 3/4 cup unsweetened cocoa; 1/2 teaspoon baking powder; 1 teaspoon table salt; 1 1/2 cups butter, softened at room temperature; 3 cups granulated sugar; 5 large eggs, at room temperature; 1 1/4 cups buttermilk; 2 teaspoons instant espresso; 2 teaspoons vanilla extract; 1 cup 60% cacao bittersweet chocolate morsels; Shortening; CHOCOLATE GLAZE; 3/4 cup semisweet chocolate morsels; 3 tablespoons butter; 1 tablespoon light corn syrup; 1/2 teaspoon vanilla extract; BUTTERMILK GLAZE; 1 cup powdered sugar; 1 to 2 Tbsp. buttermilk; 1/4 teaspoon vanilla extract

Servings: persons

CAKE
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon table salt
1 1/2 cups butter, softened at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup 60% cacao bittersweet chocolate morsels
Shortening
CHOCOLATE GLAZE
3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
BUTTERMILK GLAZE
1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 teaspoon vanilla extract

1
Prepare Cakes: Preheat oven to 325u00b0. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325u00b0 for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cakes.

3091

kcal

Calories

203

Fat

302

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: CAKE, 2 cups all-purpose flour, 3/4 cup unsweetened cocoa, 1/2 teaspoon baking powder, and more.

Yes, Mini Triple-Chocolate Buttermilk Pound Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Triple-Chocolate Buttermilk Pound Cakes

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