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Make this cake/ recipe and photo

  • c

I needed to bake a cake to take on a condolence call today. I had not made this recipe in a long time, maybe 2-3 years and had forgotten how rich and delicious it is. The fragrance while baking was almost unbearable. It is best to make this with a stand mixer.

Chocolate Pound Cake

Sift together 1 C. cocoa powder, 2 C. all-purpose flour, 1/2 tsp. baking powder, 1 tsp.salt and 2 Tbs. instant espresso powder. Blend well and set aside.

Put 3 sticks unsalted butter in your mixer bowl and beat until light and fluffy. Then gradually add 3 C. sugar and beat for 5 minutes. Then beat in 5 eggs one at a time. Beat in 2 tsp.vanilla.

Combine 1 C.buttermilk with 1/4 C.water. Add the dry ingredients alternating with the wet to the eggs and sugar. Mix well and be sure that all is combined well to avoid streaks.

Pour into a greased 10" tube pan and bake at 325 F. for and hour and 20 minutes.

It will serve 12-15 people and will stay moist for several days.

Image: http://i3.photobucket.com/albums/y75/...

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  1. What a generous thing, for you to post the recipe, as well as the picture, not to mention the kindness of your taking the cake on a condolence call. I am motivated to give this one a go, and my question regarding the cocoa and flour may seem a bit silly, but nonetheless I will ask. When you measure these dry ingredients, do you lightly spoon them into a metal cup, sweeping the excess off with a flat knife? Or do you plunge the metal measuring cup into the bin that holds the dry ingredients, heaping it, and then sweeping off the excess.
    I ask this question, because I am a cook who weighs just about every ingredient, as opposed to measuring. Different measuring techniques yield different weights, and I would like my version to come out as beautiful to look at, as yours. I don't remember if I have a fluted 10 inch pan, and if I don't, I suppose my 10 inch angel food tube pan will suffice.
    Thanks again for your post.
    Jeff

    3 Replies
    1. re: JeffW

      I am a scooper with the flour and kind of level it off. With the cocoa I spooned it into the measuring cup and kind of gave it a tap to settle it a bit. I was pretty casual about it. It is a pretty unforgiving cake as long as you don't over mix it. I did that once and managed to beat in so much air it over flowed the pan. That was a mess!

      1. re: Candy

        I meant a forgiving cake, not unforgiving

      2. re: JeffW

        Jeff, please feel free to experiment tomorrow night! :-)

      3. WHERE does one find espresso powder? I've looked in 3 different grocery stores...thanks! I would love to try this recipe.

        3 Replies
        1. re: Val

          You could use regular instant coffee but my Kroger stocks Medaglia D'oro instant espresso so that is what I use.

          1. re: Val

            They have had it recently at the 99 Cent store--was quite surprised as it is the same brand I usually buy, but 1/3rd the price.

            1. re: Val

              The KA Flour catalogue has it. It's where I bought mine.

              Smokey

            2. Wow, that looks great, Candy! Thanks for the posting with recipe and phot!

              Smokey

              1. f
                farmersdaughter

                Did you use regular cocoa or dutched?

                1 Reply
                1. m
                  Ms. Plaza Street

                  I made this cake for a parents' party for my daughter's school. It was wonderful - rich flavor, great texture, very moist. I baked it in a tube pan and iced it with a browned butter espresso butter cream and decorated it with chocolate covered espresso beans.

                  Thanks for the great recipe, Candy.

                  1. I made this cake yesterday evening and frosted it with a peanut butter fudge icing.

                    Delicious, a definite keeper. Thank you for posting the recipe.

                    1. baked yesterday for my neighbor's 80th birthday today