Sunday, 20 March 2011
The Cake Slice March 2011: Chocolate Cream Pound Cake
When it came to baking the cake, I wasn’t in need of a large cake so decided to only make a third of the batter – easiest way to split the 3 eggs called for in the recipe – and to bake them in 4 mini loaf tins. I bought these a while ago and hadn’t ever got round to using them, so this was the perfect excuse.
I loved the shape and size this gave my mini pound cakes. I think they look so cute, I never can resist mini sized things, plus, this way you get to eat a whole mini cake yourself without feeling greedy!
I used brown teff flour in place of the wheat flour to make it gluten free. However, I think I should have done a mix of flour or added some xanthan gum to help improve the texture of the flour as my little loaf cakes sunk in the middle – while still in the oven – so I don’t think the flours structure was strong enough to support the cake. Oh well, lesson learned.
The problem of the dip in the middle was easily solved by serving the little cakes upside down. I think this actually gave them a better shape due to being mini and meant no one was any the wiser when it came to eating them. Shhhh.
Topped off with a little drizzle of coffee glaze and the cakes were good to go. The crumb inside was very dark and rich due to all the cocoa powder. This gave them a rich chocolate flavour and a slightly fudgy, almost brownie like consistency.
They were delicious on the day they were baked, but I found them a little dry the following day, so I’m not sure I’d bake them again if I knew they wouldn’t all be eaten straight away. Overall I found this cake tasty, but nothing outstanding.
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Chocolate Cream Pound Cake
(Recipe adapted from Cake Keeper Cakes by Lauren Chattman)
60g cocoa powder
55ml double cream
150g plain flour (I used GF brown teff flour)
¼ tsp baking soda
¼ tsp salt
100g unsalted butter, softened
335g caster sugar (I reduced this to 225g)
1 tsp vanilla extract
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
To Make Mini’s
Use only one-third of the ingredients (easiest way to scale down the 3 eggs in the original recipe) and bake in 4 mini loaf tins that have been lined with greaseproof paper. Bake for 18-20 minutes. Allow to cool for 10 minutes before turning out to cool. Serve upside down, drizzled with the glaze of your choice.