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Chocolate Pound Cake

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“Piping in the rosettes does make for a bit more work than just icing the cake, but the presentation is so much nicer - you decide.”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Butter and flour an angel-food pan.
  3. Cream butter for 4 minutes, beat in mayonnaise, a little at a time, and sugar, a little at at time, and beat for 10 minutes.
  4. Beat in the eggs, one at a time, beating well after each addition and beat for 4 minutes.
  5. With a wooden spoon, stir in chocolate and vanilla.
  6. Into a bowl, sift together flour, soda and salt.
  7. Whisk half the flour mixture and half the milk into the chocolate mixture and whisk in remaining flour and milk.
  8. Pour batter in prepared pan and bake for 50 minutes to 1 hour, or until a tester comes out clean.
  9. Let cake cook in pan for 10 minutes, remove and let cool completely.
  10. Halve cake horizontally.
  11. To make buttercream: Cream butter until light and fluffy, about 4 minutes and beat in 1/3 cup of icing sugar, coffee mixture, salt, half the remaining icing sugar, the cocoa and vanilla.
  12. Beat in remaining icing sugar slowly and beat buttercream at high speed until it is light and fluffy.
  13. Spread a thick layer of buttercream on bottom layer of cake.
  14. Arrange top half on, and spread top and side with a thin layer of remaining buttercream.
  15. Transfer remaining buttercream to a pastry bag and pipe rosettes decoratively around top and base of cake.
  16. Garnish with chocolate shavings.
  17. Chill for 1 hour before serving.

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