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CakeLove Chocolate Pound Cake




Source of Recipe


Warren Brown in Cuisine at Home Magazine, December 2006


Recipe Introduction


This was a nice, dense, firm pound cake. A lot of chocolate flavor for 1/2 c. of cocoa! I used the Italian Meringue Buttercream flavored with chocolate to fill and frost it (you will use the 3 leftover egg whites from this recipe in the buttercream recipe). Very nice cake that everyone who tasted it loved! I didn't have enough extra-fine sugar, so I just buzzed some regular sugar in the blender until it was the consistancy of fine sand. I didn't have any brandy, so I used Triple Sec. Honestly, I couldn't taste it at all.



List of Ingredients




3 c. extra-fine granulated sugar
2 sticks sweet butter, room temperature
4 eggs
3 egg yolks
2 c. sifted AP flour
1/2 c. Dutch process cocoa powder
2 T. turbinado sugar
1 t. potato starch
3/4 t. table salt
1/4 t. baking soda
3/4 c. whole milk
1/2 c. sour cream
2 T. brandy, optional
1 t. vanilla extract
FROST AND GARNISH WITH:
CakeLove Italian Meringue Buttercream - chocolate
Chocolate curls


Recipe



Preheat oven to 350 degrees. Position the rack in the middle of the oven.

Cream the butter and sugar together on low speed for 5 minutes. Add eggs and yolks one at a time, mixing fully after each addition.

Whisk the dry ingredients together in a bowl.

Combine the wet ingredients. With mixer still on low, alternate adding the dry and wet ingredients to the butter/sugar mixture, starting and ending with the dry ingredients. Completely scrape the bowl and mix on medium for 20 seconds.

Coat a 15 cup Bundt pan with nonstick-flour spray, pour in the batter and bake 55-60 minutes, or until it passes the skewer test. [NOTE: If you only have a smaller Bundt pan, fill 3/4 full and decrease the baking time by 10-15 minutes.] Cool cake in the pan 5 minutes, then invert onto a flat surfact and cool completely. Store at room temperature 1 day [NOTE: mine lasted a couple of days and still tasted fresh] or freeze up to one month.

Split the cake in halve horizontally and fill with the buttercream. Swirl it beyond the edges of the cake so that it spills out between the layers. Top with the top layer and frost with more of the buttercream and garnish with chocolate, or sprinkle with 10X; serve at room temperature.