Make this cake/ recipe and photo
- Candy Sep 30, 2005 05:59 PM
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.
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.
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!
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.