Thursday, September 12, 2013

Chocolate Cream Pound Cake


I made this cake two times. The first time i did it i wasnt too happy with it, although it came out soft but there tend to be a little dryness at the same time. I think there's nothing wrong with the recipe, i actually cut the amount of sugar drastically when i did the first cake Usually i dont cut that much and i dont know why i did that. Hmm..and i was also not very sure if the reduction of sugar causes the cake to be dry So the second time i made it..to a smaller recipe and just reduced only a mere ten percent of the sugar. I also added a bit of Ritter Sport Extra Dark Chocolate as i find that it was not chocolatey the first time...and the result was super moist with tender crumbs and nice chocolate flavour. .but then even sometimes we make a same recipe again and again, the results can still vary. In the book, it says that this cake is also very crumbly which i did not really find it so. Taken as a whole, i'm satisfied and enjoyed eating it.

this is how the first cake looks like ...
the second time..


..with some extra dark chocolate added in

Also please visit my baking partners, Joyce and Zoe on their chocolate cream pound cake. We will be posting Hokkaido Milk Bread next on our bake along Sept25, 2013. It is a very popular bread especially among our asian bloggers here at one time and is well known for its soft and fluffy texture. Everyone is welcomed to join and here is a little note : Please only link new and current posts and related posts according to the theme . The hostesses are trying to be nice people and do not wish to delete anyone's link, okay?




Recipe ( from the book Cake Keeper, Lauren Chattman )
made 2 small loaves, measuring 5" x 3" x 2"
Original recipe can be seen here
2tbsp unsweetened cocoa powder
1/8 cup heavy cream
70gm cake flour
1/8 tsp baking soda
1/8 tsp salt
56gm butter, softened
130gm sugar
1.5eggs
1tsp vanilla extract
50gms dark chocolate, chopped

Directions:
1. Preheat the oven to 325F/165C. Grease your baking tin  and dust with flour

2. Sift the cocoa powder through a fine strainer and into a heatproof bowl. Place the cream in a microwave-safe measuring cup and heat until just boiling, 30 seconds to 1 minute depending on the power of your microwave or  double boil the cream over a pot of simmering water. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.

3. Combine the flour, baking soda and salt in a medium mixing bowl.

4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the cocoa powder paste until smooth.

5. With the mixer on medium low speed, add the eggs, scraping down the sides of the bowl after each addition. Stir in the vanilla.

6. Turn the mixer to low speed and add the flour mixture, in 2 batches scraping down the sides of he bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

7. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, about 45mins. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.

8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.


25 comments:

  1. Hi lena, I actually preferred your first loaf, the crumbs are so fine, that's how I like my buttercakes to look:D

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  2. Hi lena, this chocolate cake looks yummy to serve with a cup of hot drink.

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  3. Good morning Lena,
    My cake is not dry and it keeps very well for a few days. Your second cake looks like brownies, maybe because of its size, haha! Adding the chopped chocolate must have added a lovely moister and more chocolaty texture. Overall, a nice cake to go with coffee.

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  4. I must agree, Lena, both cakes look like perfect pairings to a nice cup of coffee or tea. I don't see how the sugar could make such a difference but I'm so not a baker, as you very well know:)

    Thank you so much for sharing...Off to say hi to Zoe and the others:)

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  5. Hi Lena,

    I think your first cake look like mine!!! I have reduced the amount of sugar added too but maybe not as drastically as yours :p

    For my curiosity, I actually stick the recipe as much as I could and I think it is as crumbly and tender as what Lauren Chattman describes.

    My husband said that this cake is very good dunking it into warm coffee.

    Zoe

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  6. i like chocolate cake very much ~ :)

    Let me book mark first.

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  7. The texture looks nice! Will try next week.

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  8. Hi Lena, It is so true even with the same recipe that I use all the time,there is still some inconsistency. Maybe it is just me and some others. I have just finished baking this cake.

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  9. your presentation looks so sweet and lovely...

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  10. Wow you bake this twice for this post! I think both cakes were pretty good; perhaps you sliced your first cake into two layers, slather on some jam or syrup and pour some ganache on it!

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  11. Mmm.....yum....both cakes look great to me! Great with some little whipped cream and a cuppa too!

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  12. The texture of the second cake really does look better... the crumbs are bigger and alot more moist....

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  13. Lena: I think the sugar did play an important role in keeping the cake soft & moist but I still prefer reducing my sugar, esp when using a western recipe. Certainly can see a difference between the 2 cakes that you had baked.

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  14. Hi Lena. They both look good to me for their own reasons. Oner finer while the other more moist :)

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  15. Hi Lena, both cake looks good to me but I'm drawn to the first one because the cake is taller! Haha!

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  16. Just went to Zoe's place, both of your have baked a nice cake!

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  17. I am not sure if the amount of sugar would influence the cake...I sure would love a slice of this cake with a cup of tea...
    Have a great weekend Lena :D

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  18. Hi Lena , your cake looks so delicious as all chocolate is , thanks for sharing :).

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  19. I believe the amount of sugar does have something to do with the outcome. Cutting it too drastically will result in a dry, crumbly cake I was told. But both of them look good to me :)

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  20. Wah, bake twice for perfection. I love any kind of chocolate cake, the more chocolate the better :)

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  21. Lena , both cake looks really good but I love the second one :D It looks seriously chocolaty and moist . Adding Ritter sounds wonderful !

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  22. Hi! i did and wanted to submit for Bake Along but missed the deadline. =(
    Anyway here's mine.We loved it!
    http://dequeenkitchen.blogspot.sg/2013/10/chocolate-cream-pound-cake.html

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