Monday, May 3, 2010
chocolate pound cake
Chocolate Pound Cake Recipe:
1/4 cup (25 grams) unsweetened cocoa powder
3 tablespoons boiling water
3 large eggs, room temperature
1 1/2 teaspoons vanilla essence
1 1/4 cups (125 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons (175 grams) granulated white sugar
13 tablespoons (185 grams) unsalted butter, softened and cut into pieces
Preheat oven to 177 degrees C and place rack in center of oven. Butter and line the bottom of a loaf pan with parchment paper.
In a medium bowl mix the cocoa powder into the boiling water until smooth. Let cool to room temperature and then whisk in the eggs and vanilla essence.
In the bowl, combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended.
Add the butter and half of the chocolate/egg mixture. Mix on low speed until the dry ingredients are moistened.
Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
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 60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with a piece of lightly buttered aluminum foil after about 25 minutes to prevent overbrowning.
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 a lightly buttered wire rack.