Chocolate Pound Cake

 An excellent cake, very moist and flavourful! It also has the advantage of being practically a "dump everything in the mixer bowl at once" type cake.



Chocolate Pound Cake

3 cups flour

2 cups sugar

½ cup cocoa powder

3 tsp baking powder

½ tsp salt

1 cup butter, softened

1 ¼ cups milk (I use skim)

1 tsp vanilla

5 eggs


Glaze:

2 oz unsweetened chocolate

3 TBS butter

1 cup powdered sugar

3/4 tsp vanilla

2 TBS hot water


Combine dry ingredients in a mixer bowl, stir well. Add butter, milk and vanilla. Mix on low speed for one minute. Stop and scrape bowl. Beat on medium for about 2 minutes. Stop and scrape bowl. Add eggs, one at a time, mixing on low for about 15 second after each addition. Turn to medium-low and beat about 30 seconds.

Pour batter into a greased and floured 10-inch tube pan, or two greased and floured loaf pans. Bake at 325°F /165°C for 1 hour 20 minutes or until toothpick inserted in center comes out clean. (Check after 1 hour.) Cool completely on wire rack and remove cake from pan.

To make chocolate glaze, melt chocolate and butter in small saucepan over low heat (or in the microwave). Stir well. Remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, 1 tsp at a time, until glaze is of desired consistency. Drizzle over cake.


NOTES:

I misread the recipe when I bake this and took it out of the oven after 1 hour, as it tested clean. And it was fine, very moist.

I have never made this in loaf pans, but it would be practical – one to eat, one to freeze. There doesn't seem to be any difference in baking times, but I would check it more often.

Next time I would consider making double the amount of glaze, to cover more of the cake.




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