I love pound cake and my family loves chocolate...so this is a good mix. It takes some time to make but it is so worth it. I can make it and it will be gone that night(or the left overs go into the lunch box the next day!) This recipe came from my favorite cookbook again**Thanks Dina** King Arthur Flour. It is a great treat..make one this afternoon!
~Recipe~
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon espresso powder
3/4 cup Dutch-process cocoa powder
4 large eggs
1 2/3 cups Unbleached All-Purpose Flour
1 cup (8 ounces) buttermilk or sour cream
Preheat the oven to 325°F. Lightly grease a 9 x 5-inch loaf pan.
In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, baking soda, espresso powder, and cocoa till everything is cohesive. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process. The batter may look a bit grainy at this point; that's OK. Add half the flour to the butter mixture, beating at medium speed to combine; then all of the buttermilk or sour cream; then the remaining flour, beating all the while.
Spoon the batter into the prepared pan.
Bake the cake for 90 to 95 minutes (tenting it lightly with aluminum foil after 75 minutes), until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes loosen the sides, and gently turn it out of the pan to cool on a rack. Serve warm or at room temperature; store well-wrapped at room temperature. Enjoy!
In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, baking soda, espresso powder, and cocoa till everything is cohesive. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process. The batter may look a bit grainy at this point; that's OK. Add half the flour to the butter mixture, beating at medium speed to combine; then all of the buttermilk or sour cream; then the remaining flour, beating all the while.
Spoon the batter into the prepared pan.
Bake the cake for 90 to 95 minutes (tenting it lightly with aluminum foil after 75 minutes), until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes loosen the sides, and gently turn it out of the pan to cool on a rack. Serve warm or at room temperature; store well-wrapped at room temperature. Enjoy!
Stacey
Yum!! I may have to try this one, too!
ReplyDeleteThanks for the shout out! ;) So happy you're still enjoying that book!