Pound O Chocolate
May. 7th, 2019 07:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chocolate Pound Cake.
1 cup (2 sticks) unsalted butter
2 1/2 cups sugar
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
5 eggses (I used three duck and two chicken)
1 cup buttermilk
1 cup cocoa powder
2 cups flour
Heat the oven to 325. Lightly grease a 10" tube pan or 12-cup bundt pan. Cream the butter until light and fluffy, and continue to beat while gradually adding the sugar, then vanilla, baking powder and soda, and salt. Beat the mixture at high speed for 2-3 minutes. Add the eggses one at a time, beating well after each.
Whisk together the cocoa and flour. Beat the dry ingredients into the egg mixture alternately with the liquid. (This can be messy, so add the dry ingredients by the spoonful at first.) Blend well and pour into the prepared pan.
Bake for 80 minutes, or until a cake tester comes out clean. Remove from the oven and place it (in the pan) on a rack to cool for 15 minutes. Turn out onto the rack and let it cool completely.
What worked: I used the bunny mold and they were very cute. The chocolate held the details better than the lemon/poppy seed ones - or maybe it was simply because the wife spent significantly more time spreading the batter into the crevices. The bunny mold cakes were done at 45 minutes.
What didn't: I mis-read the recipe and only used one stick of butter, a fact which I did not discover until typing it in. That meant the cakes were a bit dry and over-sweet (although the vanilla ice cream cotton-tails helped). I cooked the remaining batter in a loaf pan and slices of that worked well with a spatter of rum to moisten it.
Will I make it again? It's a reasonable chocolate cake. I'd like to get it right.
1 cup (2 sticks) unsalted butter
2 1/2 cups sugar
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
5 eggses (I used three duck and two chicken)
1 cup buttermilk
1 cup cocoa powder
2 cups flour
Heat the oven to 325. Lightly grease a 10" tube pan or 12-cup bundt pan. Cream the butter until light and fluffy, and continue to beat while gradually adding the sugar, then vanilla, baking powder and soda, and salt. Beat the mixture at high speed for 2-3 minutes. Add the eggses one at a time, beating well after each.
Whisk together the cocoa and flour. Beat the dry ingredients into the egg mixture alternately with the liquid. (This can be messy, so add the dry ingredients by the spoonful at first.) Blend well and pour into the prepared pan.
Bake for 80 minutes, or until a cake tester comes out clean. Remove from the oven and place it (in the pan) on a rack to cool for 15 minutes. Turn out onto the rack and let it cool completely.
What worked: I used the bunny mold and they were very cute. The chocolate held the details better than the lemon/poppy seed ones - or maybe it was simply because the wife spent significantly more time spreading the batter into the crevices. The bunny mold cakes were done at 45 minutes.
What didn't: I mis-read the recipe and only used one stick of butter, a fact which I did not discover until typing it in. That meant the cakes were a bit dry and over-sweet (although the vanilla ice cream cotton-tails helped). I cooked the remaining batter in a loaf pan and slices of that worked well with a spatter of rum to moisten it.
Will I make it again? It's a reasonable chocolate cake. I'd like to get it right.
