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Chocolate Pound Cake




Source of Recipe


WickedlyGood






List of Ingredients



• 1 1/2 cups butter, room temperature
  
• 3 cups sugar
  
• 2 teaspoons vanilla extract
  
• 5 eggs, room temperature
  
• 2 cups all-purpose 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 to 1 cup confectioners' sugar
  






Instructions



1. Preheat oven to 325 degrees. Grease and flour a bundt or tube pan; set aside.
   
2. In a large mixer bowl, cream the butter until light and 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 addition.
   
3. In a large mixing bowl, whisk together 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.
   
4. 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.
   
5. 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 to 6 hours for the cake to cool completely. When completely cool, frost.
   
6. 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 to thin. Either spread or drizzle over the cooled cake.
   






Final Comments


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 woderfully 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.