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Home » Recipes » Buttermilk Dessert Recipes

Chocolate Buttermilk Pound Cake with Port Wine

Published: Jan 6, 2016 Last Updated: May 15, 2022 by Marye 578 words. | About 3 minutes to read this article.

Dense, rich chocolate pound cake is flavored with port wine to give it a fruity flavor that tastes amazing. Freezes well, too!
Total time 1 hour 30 minutes
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The fruity port gives this cake a flavor that you can't quite put your finger on but you know it's good.

Easy chocolate buttermilk pound cake recipe with the sweet fruitiness of port wine. So good! From Restless Chipotle.com
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  • Port Wine Chocolate Buttermilk Pound Cake
  • 💬 Comments

There's just nothing quite as rich and dense as a chocolate buttermilk pound cake!

It's easy to make and the buttermilk gives it a tender crumb.

I like pound cakes. They are one of those non-fussy foods that don't require a lot but give you a lot for the time you put in them.

You don't have to spend time frosting them, either. Just pour on the glaze and they're done. Who doesn't love that?

Chocolate buttemilk pouncake recipe is rich and dense with sweet fruitiness from port wine. From Restless Chipotle.com

The cake is studded with chocolate chips so you get random bursts of chocolate as you eat it.

There are two glazes -- one is ganache and the other is a port wine glaze.

I added chocolate sprinkles to the top but sugared red grapes or holiday sprinkles would be great, too. Seriously, you need to make this one!

This chocolate buttermilk poundcake recipe has port for extra flavor. So good! From RestlessChipotle.com

This chocolate buttermilk pound cake recipe made 6 mini bundt cakes and one smallish bundt cake. I think if you made all mini bundt cakes it would make about 18 or one really big bundt. If you leave the glaze off it will freeze beautifully for up to three months.

chocolate buttermilk pound cake feat
4.50 from 8 votes

Port Wine Chocolate Buttermilk Pound Cake

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Dense, rich chocolate pound cake is flavored with port wine to give it a fruity flavor that tastes amazing. Freezes well, too!
Course Cake
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings:18
Calories:
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

Cake

  • 2 cups all-purpose flour
  • ¾ cup dark cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups plus 2 tablespoons unsalted butter at, , room temperature
  • 3 cups sugar
  • 5 eggs, , room temperature
  • ½ cup tawny port wine
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
  • baking release spray or butter & additional flour, , for greasing the pan

Chocolate Glaze

  • ¾ cup semisweet chocolate chips
  • 3 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1 tablespoon light corn syrup, (keeps it shiny)

Buttermilk - Port Wine Glaze

  • 1-¼ cups Confectioner's sugar, (you may need more or less)
  • 1 tablespoon buttermilk
  • 2 tablespoons port wine
  • 1 teaspoon lemon juice

I earn a commission from Instacart from qualifying purchases.

Instructions

Cake

  • Preheat oven to 325F.
  • Prepare the bundt pan with the baking release spray or butter and flour.
  • Mix the flour, cocoa, baking powder, and baking soda in a bow.
  • Set aside.
  • Beat the butter on medium speed until it is light and fluffy.
  • Slowly add the sugar, beating constantly.
  • When the sugar is all in and the mixture is no longer grainy add the eggs, one at a time, beating well after each.
  • Combine the wine, the buttermilk, and the vanilla.
  • Beginning and ending with the flour, add the flour mixture to the butter mixture, alternating with the buttermilk beating on low speed until the ingredients are incorporated before adding the next batch.
  • Fold in the chocolate chips.
  • Pour the batter into a large bundt pan or 18-24 mini bundt pans or 6 mini bundt pan plus a small bundt pan.
  • Bake at 325° for 40 minutes for the mini bundts, 60 to 75-85 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.

Chocolate Glaze

  • Combine semisweet chocolate chips, butter, cream, and corn syrup in a microwave-safe glass bowl.
  • Microwave 1 minute or until chocolate chips begin to melt.
  • Stir until smooth.
  • Drizzle over the cooled cake.

Buttermilk Glaze

  • Add the buttermilk, port wine, and lemon juice to the Confectioner's sugar.
  • Stir until thick and smooth.
  • Drizzle over cake.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Kimberly Smith

      August 26, 2022 at 12:22 pm

      Hello, this is my fist time posting a comment. I'm sorry if I'm doing it wrong. I love your Website. I make a lot of the recipes you post. I only wanted to ask a question. I wanted to know if this cake could be cooked in a loaf pan?

      Thank you so much
      Kimberly Smith

      Reply
      • Marye

        August 26, 2022 at 12:33 pm

        Hi Kimberly - thank you for posting your comment! Yes, this can be baked in a loaf pan - about an hour. I'd check it at 45 minutes just to make sure it wasn't going to overbake. You did it exactly right.

    2. Katie | Healthy Seasonal Recipes

      September 16, 2016 at 6:58 am

      This for dessert! Nothing shy of perfection!

      Reply
      • Marye Audet

        September 16, 2016 at 7:21 pm

        Thank you Katie!

    3. Marye Audet

      January 07, 2016 at 10:02 pm

      It's so good!

      Reply
    4. Marye Audet

      January 07, 2016 at 10:01 pm

      It is very chocolatey!

      Reply
    5. Susan | LunaCafe

      January 07, 2016 at 9:53 pm

      Love this flavor pairing. Can't wait to make this.

      Reply
    6. Jennifer Stewart

      January 07, 2016 at 8:43 pm

      Did you say wine and cake together? I'm totally in! I haven't had port in a long time but I am willing to take one for the team on this recipe:)

      Reply
      • Marye Audet

        January 07, 2016 at 10:08 pm

        LOL! I love port way too much!

    7. Cynthia | What A Girl Eats

      January 07, 2016 at 8:38 pm

      Love the idea of adding the port with the chocolate! Such an elegant little cake!

      Reply
      • Marye Audet

        January 07, 2016 at 10:08 pm

        Thank you so much!

    8. allie @ Through Her Looking Glass

      January 07, 2016 at 4:19 pm

      5 stars
      Oh my goodness, Marye. I love the idea of port wine in a decadent chocolate pound cake. Amazing is right!

      Reply
      • Marye Audet

        January 07, 2016 at 10:07 pm

        🙂 I really like this recipe. 🙂

    9. Jill Silverman Hough

      January 07, 2016 at 10:00 am

      Chocolate, buttermilk, and port sounds like an amazing combination! Why tawny port, though, Marye? I'd think ruby would go better with chocolate.On the other hand--any port in a storm!

      Reply
      • Marye Audet

        January 07, 2016 at 11:28 am

        Ha! Because it's what I had. I don't like to list ingredients that I haven't tried but I am SURE ruby would be awesome, too. The particular port I used had a definite raising/fig flavor that really mellowed in the chocolate. It was a Texas port, though.

    10. Lee Ann Roberts

      January 06, 2016 at 11:30 pm

      Yum! That looks fabulous.

      How easy are those extra-swirly Bundt pans to clean for those of us who wash dishes by hand?

      Reply
      • Marye Audet

        January 07, 2016 at 10:00 pm

        The nordic ware ones that I have clean up beautifully. They are heavy and no stick and I am careful to spray them with baking release spray. 🙂

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