Recipe

Chocolate Chip Pound Cake Recipe

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Ingredients

13 tb Unsalted butter; softened
3 lg Eggs
1 1/2 ts Vanilla
3 tb + 1 1/2 tsp. unsweeted dutch cocoa
3 tb Boiling water
3/4 ts Baking powder
3/4 c + 2 tbls sugar
1 1/4 c Cake flour; sifted
1/4 ts Salt

Directions

Step #1 preheat your trusty oven to 350 DEGREES one 8-inch by 4-inch by 2 1/2-inch loaf pan (4-c)-- most attractive size -- or any 6 c loaf or fluted tube pan, greased and floured.
Step #2 If using a loaf pan, grease it.
Step #3 In a medium mixing bowl whisk together the cocoa & water until smooth.
Step #4 allow this to cool to about room temp & lightly whisk in the vanilla & eggs.
Step #5 In a large mixing bowl mix the remaining dry ingredients & mix on lowish speed for 30 seconds to mix.
Step #6 Add 1/2 the chocolate mixture & the butter.
Step #7 Mix on lowish speed until the dry ingredients are moistened.
Step #8 Increase to medium speed (high speed if using hand mixer) & beat for 1 min to aerate & develop the cake's structure.
Step #9 Scrape down the sides.
Step #10 slowly add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients & strengthen the structure.
Step #11 Scrape down the sides.
Step #12 Scrape the batter into the prepared pan & smooth the surface with a spatula.
Step #13 The batter will be almost 1/2 inch from the top of a 4-c pan.
Step #14 (If your pan is slightly smaller, use any excess batter for ccakes.
Step #15 ) Bake for 50 to 60 mins (40 to 50 mins in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
Step #16 Tent loosely with buttered foil after 20 mins to prevent overbrowning.
Step #17 THE CAKE SHOULD START TO SHRINK AWAY FROM THE SIDES OF THE PAN ONLY AFTER REMOVAL FROM THE OVEN.
Step #18 Let the cake cool in the pan on a rack for 10 mins.
Step #19 Loosen the sides with a metal spatula & invert onto a greased wire rack.
Step #20 If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up & cool completely before wrapping airtight.
Step #21 There is a coffee syrup recipe that goes with this for extra moistness & a subtle coffee accent.
Step #22 --.
Step #23 --.
Step #24 --.
Step #25 in a small pan, stir together 1/4 c water & 2 tbsps sugar.
Step #26 Bring to a full rolling boil.
Step #27 Cover & remove this from heat.
Step #28 When cool, add 1 tbsp Kahlua.
Step #29 When cake is baked, brush half the syrup onto the top.
Step #30 Cool the cake 10 mins & invert it onto a lightly greased rack.
Step #31 Brush the bottom & sides with remaining syrup.
Step #32 Reinvert onto rack, top side up, to finish cooling.
Step #33 Coffee flavor stays in background, accentuating the chocolate.
Step #34 Rose Levy Beranbaum _Cake Bible_ NOTES : November 95.
Enjoy the Chocolate Chip Pound Cake recipe

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Chocolate Chip Pound Cake Recipe

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