Wow, the time really flew by quickly and it is Cake Slice Bakers time again. This month the group is baking a Chocolate Cream Pound Cake from Cake Keeper Cakes by Lauren Chattman. It sounds good just saying it, doesn't it?
This really is a very easy cake to put together. I am used to a darker chocolate cake, so it did throw me a little in the beginning as this one has quite a light batter. It is more like a milk chocolate. I loved the chocolaty smell as it was baking. My cake was done in one hour, so make sure you check to ensure your cake does not over bake.
I must say that this was not the prettiest of cakes when I took it out of the oven. Mine sank a little on top, and it looked a little dry. All of this hides the deliciousness within. I thought the flavor of this cake was divine, and it is quite moist once you cut into it. In the end I decided that the drier, crackly top provided a good foil for the moist interior.
I can't comment on how well this cake keeps because it was gone by late afternoon. Everyone kept going back "for just another little piece", and before I knew it all that was left was an empty plate and a few crumbs. This is one that I will definitely make again, but I think I'll double the recipe because one loaf just wasn't enough. To see what the other members of our group thought about the Chocolate Cream Pound Cake please visit the Cake Slice Blogroll.
Chocolate Cream Pound Cake
(Printer Friendly Recipe)
- 6 tbsp unsweetened Dutch process cocoa powder
- ¼ cup heavy cream
- 1 cup plus 2 tbsp all purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (1stick) unsalted butter, softened
- 1½ cups sugar
- 3 eggs
- 1 tsp vanilla extract
- Heat the oven to 325°F.
- Grease a 9x5 inch loaf pan and dust with flour.
- Sift the cocoa powder into a heatproof bowl.
- Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling.
- Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
- Combine the flour, baking soda and salt in a medium mixing bowl.
- Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary.
- Beat in the cocoa powder paste until smooth.
- With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition.
- Stir in the vanilla.
- Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes.
- Let the cake cool in the pan for 5 minutes.
- Invert it onto a wire rack and then turn it right side up on the rack to cool completely.
- Slice and serve.
- Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.