Saturday, September 14, 2013

Chocolate Cream Pound Cake

I love anything chocolatey, therefore I won't miss out this particular Bake Along #51 on Chocolate Cream Pound Cake! :D This is a simple chocolate cake, though is on a dry side which I did not anticipate it to be. Not the best chocolate cake I've baked but is still a tasty cake with a very crumbly and soft texture.

(modified from "Cake Keeper Cakes", Lauren Chattman)
  • 6 tablespoons unsweetened cocoa powder
  • 1/3 cup whipping cream
  • 140gm plain flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 120gm unsalted butter, softened
  • 200gm sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract

  1. Preheat the oven to 180 deg cel. Line a 9" x 5" loaf pan.
  2. Sift the cocoa powder through a fine strainer and into a heatproof bowl. Place the cream in a microwave-safe measuring cup and heat until just boiling, 30 seconds to 1 minute depending on the power of your microwave. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
  3. Combine the flour, baking soda and salt in a medium mixing bowl.
  4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the cocoa powder paste until smooth.
  5. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla.
  6. Turn the mixer to low speed and add the flour mixture, in 2 additions, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.
  7. 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. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and seve.
  8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

I am submitting this post to Bake Along hosted by JoyceLena & Zoe


kitchen flavours said...

Chocolate cakes seems to be a favourite with most everyone. Maybe eating it with chocolate sauce would be perfect since it is a little on the dry side, just as Zoe did. I've enjoyed it with coffee for breakfast and tea in the afternoon. :)
Thank you for baking along with us, hope you have a lovely weekend!

lena said...

i also find it a little dry and i suspected maybe i reduced the sugar too much. The second time was good nevertheless. Chocolates always seem to finish more quickly in my house, thx for joining, Peng!

Zoe said...

Hi Peng,

You are right that this cake is a little on the drier side. However, my husband thinks it is very nice to eat with coffee.


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