The Ultimate Chocolate Chip Pound Cake
This is a recipe that I've adapted from my great grandmother's recipe for pound cake. It's also the first recipe that I (sort of) developed on my own. Needless to say, I'm very proud of it.
I really love to have a piece of this chocolate chip pound cake for breakfast with a nice cup of hot (or cold) coffee. (I actually have a delicious and easy recipe for iced coffee that I will share with you later). I like to have this cake for breakfast because first of all who doesn't like having cake for breakfast and second of all, it tastes very similar to a chocolate chip muffin. Only this cake is better.
- 3 cups All Purpose Flour, Sifted
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup (2 sticks) Butter, Unsalted
- 3 cups Sugar
- 1 tbsp Vanilla
- 6 Large Eggs
- 3/4 cup Buttermilk
- 2 cups Mini Chocolate Chips
- Preheat your oven to 325 degrees Fahrenheit and grease and flour a 10-inch tube pan. You can also use a bundt pan. Set aside.
- Sift the flour, baking powder, baking soda, and salt together. This helps to make sure that everything is evenly mixed so that no pockets form in the cake while it's rising.
- In a large bowl, beat the sugar, butter, and vanilla together on a medium speed for about 3 minutes or until smooth and creamy. Add the eggs in one at a time, beating well after each addition. Now, on a low speed, alternatively add the flour mixture and the buttermilk a little at the time, starting and ending with the flour. Fold in the chocolate chips.
- Bake the cake for about an hour or until a toothpick inserted in the center comes out clean. It will probably have melted chocolate on it from the chocolate chips, but that is okay. Allow the pan to cool for about 10 minutes before trying to remove the cake. I like to just sprinkle the cooled cake with powdered sugar, but feel free to use any toppings that you desire.
- If you want to get a little adventurous, you could try adding another flavoring like rum flavoring or almond flavoring. You could even try splashing a little bit of bourbon in there or adding some espresso powder for a hint of coffee.
- You don't have to use mini chocolate chips, but it will help reduce the amount of sinking that they do while baking.
© 2016 Danielle Hussey