Sunday, March 20, 2011

Cake Slice: Chocolate Cream Pound Cake

Wow, that month seems to just fly by. It is cake posting time already. My family and I really loved the flavor of this cake and I appreciated that it is a pretty easy recipe to follow. Also I had all of the ingredients on hand, except for the cream, so that was a bonus. The only thing I didn't love about this cake is that it was deformed. It was sunken in, in the middle and it had a crust on it. None of this seemed to negatively affect the flavor but I had to serve it upside down for it to look semi-normal. Not sure if this was due to some error on my part but I have never had this happen with a cake before. Anyway I highly recommend it with ice cream; tastes yummy and hides flaws. To check out the adventures of the other Cake Slice Bakers, go here.

Makes one 9x5 inch loaf cake

March’s Cake: Chocolate Cream Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
6 tbsp unsweetened Dutch process cocoa powder
¼ cup heavy cream
1 cup plus 2 tbsp all purpose flour
¼ tsp baking soda
¼ tsp salt
½ cup (1stick) unsalted butter, softened
1½ cups sugar
3 eggs
1 tsp vanilla extract

Heat the oven to 325F. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary. Beat in the cocoa powder paste until smooth.
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
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 centre comes out clean, about 1 hour and 10 minutes. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.


  1. It looks like a lot of us found the same thing with the cake - it sank, it formed a crust on top, but it still tasted delicious. I didn't think about turning it upside down, but this certainly would have masked the sinking. I do love the scoop of ice cream on yours.

  2. I think most of us had the sink in the middle (except me who had a boil over:-( )
    The cake looks wonderfully delicious and texture wonderful.
    Oh with ice cream , wonderful!

  3. Looks delish! We all pretty much had the same luck with the cake sinking in the middle so don't feel bad. My deformed cake was saved by me using it in a trifle =)

  4. So far, it seems like if the cake turned out, it sank in the middle and had a crust on top. That must be what it's supposed to do! Mine sounds just like yours, and we ate it topped with Mint Chocolate Chip ice cream. I agree, the ice cream was a delicious addition that hid lots of flaws!

  5. That cake definitely looks chocolaty and delicious. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cake up.