Monday, March 21, 2011
Deep Dark Chocolate
The Cake Slice Bakers chose a really delicious cake this month...chocolate pound cake. Since Sweetie and I were planning on visiting Natasha we offered to bring dessert. Natasha and her Sweetie have a cool gadget that uses some sort of gas pellets to whip cream right in the gadget...you put in heavy cream and out comes whipped cream! My first try led to cream flying everywhere but then I got the hang of it and it really dressed up the cake slices. I also brought some raspberry coulis to drizzle over the cream and cake...it was hard not to have seconds!
This post is a day late...so sorry...because I was trapped (happily) yesterday in the Photoshop vortex. I had such a good time creating some graphics that I hope to use later that I completely lost track of changing the wet laundry to the dryer, never had lunch, and forgot to post the cake which I had made weeks ago! I truly love Photoshop time...guess it's my version of Sweetie's trainroom sessions.
Do bake this cake! It has a deep chocolate color and flavor and would also go great with some ice cream and salted caramel sauce, or I'll bet you could top that!
Please do visit the other Cake Slice Bakers blogs to see what glorious things they did with this recipe.
March’s Cake: Chocolate Cream Pound Cake
Makes one 9x5 inch loaf cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
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
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 bowl 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.