This moist pound cake gets its name from the many tiny chocolate chips distributed throughout the batter which are supposed to resemble ants. Many people use chocolate sprinkles - their distinctive rectangular shape really does look like there are little ants in the cake! But you can use mini chocolate chips or just chocolate shavings if you prefer.The cake itself is just a simple rich pound cake, baked in a tube pan. It's very typical for Brazilian cakes to be in this ring shape, which does make them easier to decorate, slice, and transport. You can top this cake with a chocolate glaze, or simply enjoy it unadorned - it's good either way.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 1 cake - serves 12.
- 1 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs, at room temperature
- 1 cup buttermilk
- 1 tablespoon vanilla
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup chocolate sprinkles, mini chocolate chips, or chocolate shavings
- Chocolate glaze (optional)
- Grease and flour a 12-cup tube pan or Bundt pan. Preheat the oven to 325 degrees.
- In the bowl of a standing mixer, cream the butter with the sugar until mixture is light and fluffy.
- Add the eggs to the butter/sugar mixture one at a time, beating after each.
- Stir the vanilla into the buttermilk. In a small bowl, whisk the flour together with the salt and the baking powder.
- Add the dry ingredients to the butter/sugar/egg mixtures in parts, alternating with the buttermilk. Beat on low speed after each addition until just mixed.
- Fold the chocolate sprinkles into the batter. Pour batter into prepared pan.
- Bake cake for about 45-55 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Remove cake from oven and cook on a rack for 10-15 minutes. Flip cake from pan, and let cool completely before slicing.
- Prepare chocolate glaze, if using, and drizzle over top and sides of cake.