Chocolate Pound Cake
 
 
 Recipe Source

Author: Bob and Robin Young

Web page: www.rockinrs.com

 
A sensual and delicious pound cake.
 
 Recipe Type
Pound Cake
 
Ingredients  
Cake  
2 c    All-Purpose flour  
  Dutch processed cocoa powder  
  Salt  
8 lg    Eggs, room temperature  
2 lg    Egg yolks, room temperature  
1 T    pure Vanilla extract  
2 T    instant coffee, espresso preferred  
3 T    Orange zest  
3 sticks    Butter, unsalted and at room temperature  
2 c    Sugar  
6 oz    Bittersweet chocolate, roughly chopped  
Chocolate Glaze  
6 oz    Semisweet chocolate, roughly chopped  
1 stick    Butter, unsalted  
2 T    Jack Daniels Bourbon  
 
Cake
1 Equipment: 10 cup bundt pan.
2 Place a rack in the middle of the oven and preheat to 350 F. Butter and flour the bundt pan.
3 Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, orange zest and instant coffee together into a bowl and set aside.
4 In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
5 Adjust the mixer's speed to its lowest setting. Add of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
6 Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Do not to over mix the batter.
7 Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
8 Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving.
Chocolate Glaze
1 Put all the ingredients in a microwave safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve with a good Ice Wine.
 
Servings: 12
Preparation time: 30 minutes
Cooking time: 1 hour and 10 minutes
Ready in: 1 hour and 30 minutes
 
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