Thursday, June 30, 2016

Chocolate Pound Cake Recipe From Homemade Decadence Cookbook



Pound cake is one of those good old-fashioned desserts that everyone seems to love. I always think of homey comfort when I think of pound cake, whether it's a slice with a cup of tea, or the basis of strawberry shortcake.

As much as I love regular pound cake, when I found this recipe for Chocolate Pound Cake from the cookbook Homemade Decadence from Joy The Baker, I knew I had to make it.

It's filled with chocolate chips, and has a deep rich chocolaty flavor, and made with coffee in it. The addition of coffee to a chocolate cake recipe just really brings out the chocolate flavor. Joy made her recipe with a chocolate glaze on top, but I wanted to top mine with whipped cream and raspberries, so I left it off.

Every time I bake with buttermilk I'm always reminded of how much goodness it brings to baked goods. It just really improves the flavor and richness of almost every recipe.



A sweet neighbor of ours came over with lots of delicious raspberries to share, so I've been using them up in recipes and smoothies. That's definitely one of the things I love about summer, all the luscious berries available.

I'm adding this recipe to my favorites list and I can't wait to make it with the glaze on top of it. I added the recipe for the glaze too, yum!


Recipe for Chocolate Pound Cake from Homemade Decadence

Ingredients:

Cake:

1/3 cup unsweetened Dutch-processed cocoa powder
1/3 cup hot coffee
1 3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup buttermilk
3/4 cup dark chocolate chips

Glaze:

1 1/2 cups confectioners' sugar, sifted
3 tablespoons unsweetened Dutch-processed cocoa powder
Pinch of salt
3 to 4 tablespoons milk or water
2 teaspoons pure vanilla extract

Directions:

1. Put a rack in the center of the oven and preheat the oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan and set aside.


2. For the cake, in a small bowl, whisk together the cocoa powder and hot coffee.


3. In a medium bowl, whisk together the flour, baking powder, and salt.


4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, beating for one minute after each addition. Beat in the vanilla. With the mixer on low speed, gradually add the flour mixture and beat until just combined. Add the cocoa-coffee mixture and beat well. Beat in the buttermilk. Fold in the chocolate chips. Spoon the batter into the prepared pan and smooth the top.


5. Bake until a wooden pick inserted in the center of the cake comes out clean, with just a few crumbs, 50 to 60 minutes. Let cool for 20 minutes before inverting the cake onto a wire rack to cool completely.


6. Meanwhile, for the glaze, in a small bowl, whisk together the confectioners' sugar, cocoa powder, salt, milk, and vanilla.


7. Once the cake has completely cooled, drizzle the chocolate glaze on top. Let set for 30 minutes before serving.


8. The cake will keep, well-wrapped and at room temperature, for up to 4 days.


Makes one 9 x 5-inch loaf.


Patricia



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