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. When you add port wine to a perfect chocolate pound cake recipe it becomes something more. The fruity port imbues the cake with a flavor that you can’t quite put your finger on but you know it’s good.
For this recipe you’ll need: all-purpose flour, cocoa powder, baking powder, baking soda, salt, unsalted butter, sugar, eggs, tawny port wine, buttermilk, vanilla, chocolate chips, heavy cream, corn syrup, confectioner’s sugar, lemon juice, baking release spray, a bundt cake pan.
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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?
The foundation recipe is one that I got from Southern Living sometime last year. I’ve been playing with it a bit and so far this is one of my favorites. I love a glass of port after dinner — I don’t do it often but there is something about a glass of port, a roaring fire, and a good book that makes the world feel safe and warm. Over the years I have come to realize that when you add chocolate to that equation the world becomes safe and warm and amazing, too. It was just a matter of time before I figured out that I totally needed to add port to my chocolate pound cake.
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.
So about that pound cake. I made this one with regular cocoa powder but in the future I will make it with dark cocoa just to make it more intense. 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. It’s really pretty, the port wine makes the glaze just a little pink. You could add a little food color to heighten the color for Valentine’s Day if you like.
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!
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My husband got me this mini bundt cake pan for Christmas. It’s super heavy and has a nice shape. I made the chocolate buttermilk pound cake in the pictures in it and they came out with no problems! Perfect for individual sized bundt and pound cakes.
Port Wine Chocolate Buttermilk Pound CakePrint Add to Collection Go to Collections
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups plus 2 tablespoons unsalted butter at, , room temperature
- 3 cups sugar
- 5 eggs, , room temperature
- 1/2 cup tawny port wine
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 1 cup chocolate chips
- baking release spray or butter & additional flour, , for greasing the pan
- 3/4 cup semisweet chocolate chips
- 3 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1 tablespoon light corn syrup, (keeps it shiny)
Buttermilk - Port Wine Glaze
- 1-1/4 cups Confectioner's sugar, (you may need more or less)
- 1 tablespoon buttermilk
- 2 tablespoons port wine
- 1 teaspoon lemon juice
- 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.
- 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.
- 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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