Sunday, March 20, 2011

The Cake Slice : Chocolate Cream Pound Cake



It is so long I'm not blogging I'm not sure to remember how to !
I can't wait for my job to finish because I do not have much time for anything apart from blogging.
Well anyhow I managed to bake this simple loaf pan pound cake from 'Cake Keeper Cakes' by Lauren Chattman.
As Carlo was found intolerant to lactose I'm triyng to reduce it whenever I can and I'm using rice oil instead of butter . I didn't substitute the cream though...
We enjoied the result I got a velvety dark crumb, maybe a bit 'elastic' but probably it was my fault. I think it was a fairly easy and fast cake to bake.

Please visit the The Cake Slice blogroll


Recipe

60 g cocoa powder
55 ml double cream
150 g plain flour
¼ tsp baking soda
¼ tsp salt
100 g unsalted butter, softened (I used rice oil)
335 g caster sugar
3 eggs
1 tsp vanilla extract

Method
Heat the oven to 160C. 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 well combined (it will look grainy but this is fine).
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 (the batter should now be smooth and glossy).
Turn the mixer to low speed and add the flour mixture, a third 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. 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.
Makes one 9x5 inch loaf
cake .

11 comments:

Jennifer said...

WOW! This really looks amazing! Hope you are doing well-I've missed you!

All That's Left Are The Crumbs said...

I am glad that you are blogging again. Your cake looks delicious.

thedaintyapron said...

Yours turned out great! It seems like you were one of the few where it didn't sink in the middle! Great job on this month's challenge =)

Jennifurla said...

Looks fabulous, I would love a slice of it

Emily said...

Hi Nat!

Banana Pie is YUMMS big Time!

Your cake turned out well!

Ivy said...

Beautiful cake Natalia. Sorry to hear that Carlos is lactose tolerant. I have never tried rice oil but I always substitute butter with olive oil or even margarine.

♥Sugar♥Plum♥Fairy♥ said...

How are u Natalia?
I see how beautiful ur cake is :-) I wish i could say the same about mine :-)

Kelly-Jane said...

Looks lovely :)

Federica said...

semplicemente delizioso!complimenti!

Elle said...

Lovely rendition of the pound cake. Glad you are blogging and baking with Cake Slice Bakers :)

Katie said...

Looks lovely and dark