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CHOCOLATE POUND CAKE




Source of Recipe


Tricia


1 1/2 Cups Butter, room temperature
3 Cups Sugar
2 Teaspoons Vanila Extract
5 Eggs, room temperature
2 Cups AP Flour, sifted
1 Cup Cocoa
2 Tablespoons Instant Coffee Powder (optional)
1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Buttermilk
1/4 Cup Water

FROSTING:

3 Tablespoons butter, room temperature
4-1 Ounce Squares Semisweet Chocolate
3 Tablespoons Evaporated Milk
1 Teaspoon Vanilla Extract
Pinch of Salt
2/3-1 Cup Confectioners' Sugar

Preheat the oven to 325 degrees.

Grease and flour a Bundt or tube pan; set aside.

In a large mixer bowl, cream the butter until light, fluffy, and it's lightened in color. Gradually add the sugar and beat for 5 minutes.

Add the vanilla and the eggs, one at a time, beating well after each egg addition.

In a large mixing bowl, whisk together the flour, cocoa, coffee powder (if using), baking powder, and salt. Add to the creamed mixture, alternating with the buttermilk and water, beginning and ending with the dry ingredients, blend very well.

Pour batter into the prepared pan and bake in the upper third of the oven for 1 hour and 20 minutes, or until a cake tester comes out clean.

Remove from the oven, place pan on a rack, and immediately cover with foil and a heavy terry cloth towel (bath towel works great). I fold a bath towel in two in order to slow the cooling process even more. Let stand for 20 minutes. Unmold. Recover with the foil and towel tucking the towel snugly around the cake. Finish cooling. This will take between 4-6 hours for the cake to cool completely.

When completely cool, frost.

FROSTING: In the top of a double boiler over medium-high heat, melt the butter with the chocolate and stir until smooth. Remove from the heat and whisk in the milk, vanilla, and salt. Stir in 2/3 cup confectioners' sugar, adding up to 1/3 cup more if the consistency is too thing. Either spread or drizzle over the cooled cake.

I was taught this method of cooling cakes by an elderly PA Dutch (German) woman many years ago. It works every time in producing a wonderfully moist cake. I know it goes against the grain of what some of you may believe...but, please give it a try. For this pound cake, the cooling method makes the difference between good and great, IMO.