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Mini Triple-Chocolate Buttermilk Pound Cakes

Author Ana Frias

Ingredients

  • 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

Instructions

  • Preheat oven to 325°. Spray 2 molds of 12-cup Bundt brownie pans with cooking spray and set aside.
  • Whisk together flour and next 3 ingredients, set aside.
  • In the electric mixer bowl, beat 1 1/2 cups butter at medium-high speed until smooth. Gradually add 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 and pour batter into pans, filling each about three-fourths full.
  • Bake at 325° for 25 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
  • Drizzle with Chocolate Glaze

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.