Chocolate Pound Cake

Tuesday, 13 May 2014

A Chocolate Pound Cake is moist and buttery with just the right amount of chocolate flavor. This is one cake that does not need a frosting. While my favorite way to eat this cake is plain, it makes a very nice dessert when served with fresh berries and a dollop of softly whipped cream.
This Chocolate Pound Cake gets its chocolate flavor from cocoa powder. When adding the cocoa powder to the cake batter, we first need to dissolve it in boiling water and this is done to bring out its full flavor. Now, there are two types of unsweetened cocoa powder: natural and Dutch-processed. For this recipe we are using Dutch-Processed or Alkalized Unsweetened Cocoa Powder which is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it is used in recipes that contain baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. And remember, just like chocolate, each brand of Dutch processed cocoa powder has its own unique flavor which will affect the flavor of the cake.
1/4 cup (25 grams) unsweetened Dutch-processed cocoa powder
1/4 cup (60 ml) boiling hot water
1 1/2 cups (180 grams) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a loaf pan. Line the bottom of the pan with parchment paper.
In a bowl mix the cocoa powder into the boiling water until smooth. Let cool to room temperature.
In a separate bowl, sift the cake flour with the baking powder and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and cooled cocoa mixture. With the mixer on low add the flour mixture and mix only until combined.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.
Will keep, well wrapped, several days at room temperature or it can be frozen for a month or two.
Makes one loaf.


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