Chocolate Pound Cake and Some Cake Baking Basics
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In addition to the recipe
In addition to the recipe for this delicious chocolate pound cake, this video contains some basic baking tips that I use when preparing to make a cake. For those of you who are experienced bakers, these tips may seem routine, but some viewers who have not spent a lot of time baking asked me to show some of my preparation in the kitchen, so I included it here.
The chocolate pound cake is a wonderful partner with ice cream or on its own. It can be topped many different ways, including a simple dusting of powdered sugar and cocoa, as I demonstrate in the video.
3 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
2 sticks butter (unsalted, softened)
2 cups sugar
2 tsp vanilla
4 ounces semi-sweet baking chocolate, melted and cooled
1 tsp instant coffee
4 eggs
1 cup buttermilk or sour milk
Pre-heat oven to 325 degrees. Grease and flour a 10-inch tube pan or a 12-cup Bundt pan and set aside.
Using a double boiler, melt baking chocolate and add instant coffee to chocolate and stir in to dissolve. Take chocolate off the heat so it can cool down (don't add it to batter when it is still hot).
In a large bowl, combine flour, salt and baking powder. Set aside.
Using a stand mixer (if you have one), cream butter and sugar together until light and fluffy. Beat in vanilla. Add melted chocolate mixture and beat in until combined. Scrape down the side of the bowl as needed.
Add eggs one at a time, beating well after each addition. Scrape down side of bowl as needed.
Add 1/3 of the flour mixture and slowly combine. Once combined (scrape side of bowl as needed) add 1/2 of the milk and combine well. Add another 1/3 of flour mixture and combine, then add the other 1/2 of the milk and combine, and finally add the last 1/3 of the flour mixture. Scrape side of bowl as needed.
Transfer batter to prepared tube or Bundt pan and level the top of the batter. Place in middle of 325 degree oven and bake for 90-105 minutes, or until a toothpick inserted into cake comes out clean. Remove cake from oven to a cooling rack and allow to cool in the pan for 10 minutes. Then invert cake out of pan and on to the cooling rack and allow to cool completely.
Dust top of cake with a powdered sugar/cocoa mix (2 parts sugar to 1 part cocoa) or with a chocolate glaze or any other topping you prefer. This is wonderful served with vanilla ice cream of fresh whipped cream.
#bakingfromscratch #baking #cake #poundcake #chocolate #chocolatecake #cavalcadeoffood #vintagerecipes #recipe
The chocolate pound cake is a wonderful partner with ice cream or on its own. It can be topped many different ways, including a simple dusting of powdered sugar and cocoa, as I demonstrate in the video.
3 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
2 sticks butter (unsalted, softened)
2 cups sugar
2 tsp vanilla
4 ounces semi-sweet baking chocolate, melted and cooled
1 tsp instant coffee
4 eggs
1 cup buttermilk or sour milk
Pre-heat oven to 325 degrees. Grease and flour a 10-inch tube pan or a 12-cup Bundt pan and set aside.
Using a double boiler, melt baking chocolate and add instant coffee to chocolate and stir in to dissolve. Take chocolate off the heat so it can cool down (don't add it to batter when it is still hot).
In a large bowl, combine flour, salt and baking powder. Set aside.
Using a stand mixer (if you have one), cream butter and sugar together until light and fluffy. Beat in vanilla. Add melted chocolate mixture and beat in until combined. Scrape down the side of the bowl as needed.
Add eggs one at a time, beating well after each addition. Scrape down side of bowl as needed.
Add 1/3 of the flour mixture and slowly combine. Once combined (scrape side of bowl as needed) add 1/2 of the milk and combine well. Add another 1/3 of flour mixture and combine, then add the other 1/2 of the milk and combine, and finally add the last 1/3 of the flour mixture. Scrape side of bowl as needed.
Transfer batter to prepared tube or Bundt pan and level the top of the batter. Place in middle of 325 degree oven and bake for 90-105 minutes, or until a toothpick inserted into cake comes out clean. Remove cake from oven to a cooling rack and allow to cool in the pan for 10 minutes. Then invert cake out of pan and on to the cooling rack and allow to cool completely.
Dust top of cake with a powdered sugar/cocoa mix (2 parts sugar to 1 part cocoa) or with a chocolate glaze or any other topping you prefer. This is wonderful served with vanilla ice cream of fresh whipped cream.
#bakingfromscratch #baking #cake #poundcake #chocolate #chocolatecake #cavalcadeoffood #vintagerecipes #recipe
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