This is a great recipe to remember when your children announce at 10pm they need a cake to take to school in the morning. It takes minutes to put together with ingredients you will most likely have on hand, and no frosting required! But, don’t let the simple recipe fool you, this is a moist, velvety, flavorful chocolate pound cake that can be dressed up with a simple crème anglaise to become a sophisticated dessert for a dinner party.
The original recipe comes from The Cake Bible by Rose Levy Beranbaum. Her cakes are foolproof.
Ingredients
- Serves 8
- 3 tablespoons + 1½ teaspoons (21 g) unsweetened Cocoa
- 3 tablespoons (44 g) boiling water
- 1 ½ teaspoons vanilla
- 3 large eggs
- 1¼ cups (125 g) all-purpose flour (type 45 in France)
- ¾ cup +2 tablespoons (175 g) sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 13 tablespoons (184 g) soften, unsalted butter
-
One 8 x 4 x 2 ½ inch (20 x 10 x 6 cm) loaf pan, greased and lined with parchment paper
Instructions
- Preheat the oven to 350° F (180° C)
- In a medium bowl whisk together the cocoa powder and boiling water until smooth. Once cooled, add the eggs and vanilla and lightly whisk.
- Combine the dry ingredients in a large bowl and whisk to blend. Add half the chocolate mixture and the butter. Using a standing or handheld mixer, beat on low until the ingredients are moistened then increase the speed and beat for a minute to combine and aerate the batter. Add the rest of the chocolate mixture in 2 batches, beating 20 seconds after each addition scraping down the sides as you go.
- Pour the batter into the prepared pan and smooth the surface. Bake 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before unmolding.
- Allow it to cool completely before slicing. The taste and texture are better when prepared at least 8 hours before serving.
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https://www.charlottepuckette.com/recipes/desserts/chocolate-pound-cake/
