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
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.
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