Thursday, April 4, 2013
Deep Chocolate Pound Cake
Chocolate cakes are always welcomed in my house, not that i love baking chocolate cakes, they are usually fast to finish, in regardless they are rich or light , plain or not plain type of chocolate cakes. I have baked this cake twice, also not because it's super delicious but it was gone quite quickly and the first time i made that, i find that the honey taste is a little strong for my liking and also forgot to put in the chocolate chips.
It is a nice chocolate cake even though i personally prefer the flavour and the taste of the chocolate could be more intense and i still enjoyed eating it . If you do not like the honey taste in cakes, it is alright to skip that.It was also suggested in the book that we can cut the cake into small cubes and then layered with some whipping cream, fruits and some chocolate sauce, making it a trifle. Zoe who had chosen this cake for our bake along is unable to post her cake up today due to some personal matters but she will be back next week to post it up. Meanwhile, dont mind just spare some time looking at mine and Joyce's cake first..haha.. and also the rest who will be joining us, ok?
Recipe ( from bon appetit Desserts ) with replacement made for some ingredients
280gm cake flour/ap flour
1 tsp baking powder
3/4 tsp kosher salt
1/4tsp baking soda
1/2 cup yogurt/sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
2-3 tbsp boiling water
113 gm unsalted butter, softened
2 large eggs
1/2 cup mini semisweet chocolate chips
Position rack in the center of oven, preheat to 350F/175C. Lined a 9"x5"x3" loaf pan.
Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk yogurt and milk in another small bowl. Sift cocoa powder in another bowl and whisk in honey and boiling water until smooth. Cool completely.
Using electric mixer, beat sugar and butter in a medium bowl until light and fluffy. Beat in 1 egg at a time, occasionally scraping down sides of the bowl. Add cooled mixture, stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with yogurt/sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
Transfer batter to prepared pans, smooth top and bake until tester inserted comes out clean, about 1 hour.
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