Triple-Chocolate Pound Cake

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Triple-Chocolate Pound Cake

Post  justmecookin on Wed Dec 30, 2009 9:10 pm

Triple-Chocolate Pound Cake

Make sure to use cocoa powder thatís labeled Dutch-processed or Dutched in this chocolate-intense cake. Itís less acidic, providing a smoother taste and richer color. If you use regular cocoa powder, the flavor and height of the cake will be affected.

1 cup unsalted butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/3 cups sifted cake flour
2/3 cup Dutch-processed cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
3/4 cup mini chocolate chips

5 oz. semisweet chocolate, finely chopped
2/3 cup whipping cream

Heat oven to 350į. Grease 12-cup Bundt pan with shortening; sprinkle with cocoa powder. In large bowl, beat butter at medium speed 1 minute or until smooth and creamy. Add sugar; beat 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.

In large bowl, sift together flour, cocoa, baking soda, baking powder and salt. At low speed, add flour in 3 portions alternately with sour cream, beginning and ending with flour mixture; beat 5 seconds after each addition. Add chocolate chips; finish stirring batter with rubber spatula until completely blended.

Spoon batter into pan. Level with spatula; tap pan firmly on counter to settle batter. Bake 45 to 50 minutes or until wooden skewer inserted in center comes out clean and edges of cake pull away from sides of pan. Cool on wire rack 10 minutes. Invert cake onto wire rack. Cool completely.

To prepare glaze, place chocolate in medium bowl. Pour cream into microwave-safe container; microwave 60 to 90 seconds or until bubbles form around outside edge. Immediately pour over chocolate.

Let stand 1 to 2 minutes or until chocolate is softened; whisk until smooth. Let cool until slightly thickened but still pourable. Pour over cake, allowing glaze to flow down sides. Let stand until glaze is set.

Note - If using dark-coated Bundt pan, reduce oven temperature to 325į. Makes 12 servings


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