Monday, December 7, 2009
Gina's Chocolate Pound Cake
This recipe is courtesy of The Neely's from Food Network. My husband really enjoyed this cake but I thought it was just okay. I would make it again because he really raved about it but it wasn't a favorite of mine. I like a plain old pound cake. My favorite is a 5 flavor pound cake, which I blogged about last year. This just didn't do anything for me. I prefer a chocolate layer cake....with rich chocolate frosting! This did call for a chocolate glaze but I didn't have any heavy cream to make it with so I just melted white chocolate chips and that definitely did the trick. Funny, I tried to thin the glaze a bit but when I added a tablespoon of milk all it did was turn to a paste. I had to start all over again! Anyone know why this might have happened? I don't have a clue but I certainly won't do that again!
I went down to Richmond this past Friday and saw my little granddaughter. Well, she really isn't so little - at 4 1/2 months she has become a 15 lb little butterball!!! Just cute, cute, cute! It's funny because every time I went to hold her my little chihuahua Poncho would just keep barking at me! Could we be jealous!!!!
1 cup unsalted butter, room temperature, plus more for pan
1/2 cup Dutch-process cocoa powder, plus more for pan
3 cups sugar
5 eggs, plus 1 egg yolk
2 3/4 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk
2 teaspoons vanilla extract
Glaze: (I just melted white chocolate chips)
4 ounces chopped semisweet chocolate
3/4 cup heavy cream
1 tablespoon corn syrup
Preheat over to 350 degrees F. Butter a 10 inch Bundt pan and dust with cocoa powder.
In a large bowl of a stand mixer, add the butter and the sugar. Using the paddle attachment, cream together until light and fluffy and the volume has increased. Add the eggs and egg yolk, one at a time, beating after each addition.
In another mixing bowl, whisk together the flour, cocoa powder, salt and baking powder.
Add the dry ingredients alternatively with the buttermilk to the butter and egg mixture ending with the flour. Stir in the vanilla and pour the batter into the prepared Bundt pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack before turning out onto a serving plate and slicing. (I let mine cool for 10 minutes and then turned it out).
Add the chocolate to a medium-sized bowl. In a small saucepan over low heat, add the cream and bring to a low simmer. Pour the cream over the chocolate and add the corn syrup. Once the chocolate melts, whisk together to combine. Drizzle over the cake and serve.