Sunday, March 20, 2011

The Cake Slice ~ March ~ Chocolate Cream Pound Cake

Divided the batter into three pans so I do not end up eating too much cake! 
Above: the person who received this round piece said it was good
As can be seen, the batter rised pretty well
Kept a loaf piece for home and sliced up the second loaf for dishing out at work.
The two loave pieces were abit over-done at the bottom and sides but still edible!

March’s Cake: Chocolate Cream Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Makes one 9x5 inch loaf cake

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 325F. 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 centre 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.


Kelly-Jane said...

Yours looks lovely :)

natalia said...

Ciao Emily ! I love all your shapes. You know I never had banana pie ?

Please Do Not Feed The Animals. said...

Good idea to make it into smaller sections to share around!

All That's Left Are The Crumbs said...

Your cake looks beautiful. Mine sank a little but I really did enjoy the flavor.

Raising Snowpeas said...

Looks great! I really enjoyed this cake but didn't think to make it in different pans like everyone else did!

Anonymous said...

Yum...looks so nice and chocolatey! I used regular unsweetened cocoa powder and therefore it didn't get that rich chocolatey color.

Rachel said...

I like the different pans idea.

♥Sugar♥Plum♥Fairy♥ said...

But Emily , ur cakes look lovely with a nice texture :-)
I love the idea of different shapes so muc too.

Elle said...

Very smart of you to divide it up! Looks beautiful!

Emily said...


I am rather happy with the results, other than being slightly overdone, the texture was good.

Looking forward to April's cake with you gurls again!

Katie said...

Love the variety of tins you used. Looks great