It's A Gift

…some thoughts about gifts and giving and about life in general

Chocolate Pound Cake

by admin - March 1st, 2012.
Filed under: Recipes.

chocolate pound cake

Here’s another recipe, especially for chocoholics. My husband is one, and, in addition, he does not like what he calls “airy-fairy” American cakes. (He also loathes frosting, but will eat that overly sweet thin icing as that’s more like what he grew up with in England.)

I found this recipe for chocolate pound cake on the Food Network site, but the last time I checked, it was no longer there. The original recipe calls for unsalted butter, but, as usual, I used my regular salted butter. Since the salted butter keeps better, that’s what I normally have on hand.

Hortensia’s Best-Ever Chocolate Pound Cake
Unsalted butter, at room temperature (but still firm), to brush pan
1/4 cup sugar, to line pan
2 cups all-purpose flour
1 cup + 2 Tbls. unsweetened Dutch process cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups unsalted butter, at room temperature (3 sticks)
2 3/4 cups sugar
2 tsp. vanilla extract
2 tsp. espresso extract (or substitute 2 tsp. instant coffee dissolved in 1 Tbls. buttermilk)
5 eggs
1 1/4 cups buttermilk
Cocoa or confectioners’ sugar to finish

Preheat oven to 325 degrees F. Brush a 10 inch Bundt pan with butter. Pour 1/2 cup of sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.

Sift together the flour, cocoa, baking powder, baking soda, and salt.

Into the bowl of an electric mixer fitted with a paddle, place butter and cream on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one at a time, beating only until they are well blended. (I did not use an electric mixer. I have an old electric mixer of my mother’s but use it almost exclusively for making meringue. Almost everything else, I mix by hand.)

Beating at low speed, add a third of the flour mixture and a third of the buttermilk (This recipe forgot about the vanilla extract. It’s easiest to add it to the buttermilk so that it is thoroughly mixed into the batter). Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.

Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean. (If I remember correctly, the last time I made this, mine took a fair amount longer to bake.)

Cool the cake int the pan on a wire rack for about 20 minutes, then turn it out onto the rack to finish cooling. When cool, dust with cocoa and/or confectioners’ sugar.

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