Chocolate Cream Pound Cake

Though I am physically tired but I am mentally and emotionally free now.  As a family, we had grown closer as well.  The kids are slowly becoming more sensible and independent.   Hubby is also putting in effort to help out which is good example for the kids. 

I am slowly getting into a routine and I am trying to accomplish the daily task and set aside some time to explore more recipes in the kitchen.  So far, I am happy with my progress and I hope to build up my stamina as well as energy level.

I do miss baking and the last day submission for Bake Along is a good reason to urge me on.

I turned them into cuppies so that it is easier to eat and requires lesser time for me to monitor the bake.

Actually it is a bad timing to bake chocolatey stuff as the weather is seriously hot of late but I shall boil some cooling herbal drinks to counter balance the heatiness off.

As for this cake, I am not sure why it is called cream pound cake for the cream used is really very little.



Verdict: The chocolate is intense enough and I have reduced the sugar which is just right to our liking.  A keeper.

What you need:

43g sweetened Dutch process cocoa powder
60g heavy cream
157g cake flour
¼ tsp baking soda
¼ tsp salt
112g unsalted butter, softened
162g sugar
3 large eggs
1 tsp pure vanilla extract

Method:

Preheat the oven to 180ºC. Grease a 9 inch by 5 inch loaf pan and dust with flour.

Sift the cocoa powder through a sieve and into a heatproof bowl.

Place the cream in a microwave-safe measuring cup and heat until just boiling, 30 seconds to 1 minute depending on the power of your microwave.

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.

Cream butter and sugar in a large mixing bowl with an electric mixer on medium high speed until fluffy, about 3 minutes.

Beat in the cocoa powder paste until smooth.

On medium low speed, add the eggs, one at a time, scarping down the sides of 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 of the bowl after each addition. After 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 center 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 a rack to cool completely.

(Source: Cake Keeper by Lauren Chattman page 81 )

I'm submitting this to Bake-Along hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings!

Oops, I was late in submission.  Well I didn't enjoy this recipe.

Cheers!