Chocolate and Brown Sugar Poundcake

Sunday March 30, 2014
chocolate poundcake baked in the stunning cathedral bundt pan

chocolate poundcake baked in the stunning cathedral bundt pan

I enjoy poundcake so much that I devised a decadent chocolate version.  I got the idea to glaze it and serve it with a creamy whipped topping from Gourmet magazine.  What a hit with coffee drinks!  For the best flavor, use India Tree brand dark brown sugar.

Ingredients

  • 1 cup plus 2 tablespoon (2 1/4 sticks) unsalted butter, softened
  • 1 2/3 cups sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cups packed dark brown sugar
  • 5 large eggs
  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (8-ounces) sour cream (not lowfat)
  • 1 tablespoon vanilla extract

Chocolate Glaze

  • 3 1/2-ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon Kahlua
  • Brown Sugar Whipped Cream, recipe following

Instructions

  1. Grease and flour a 12-cup bundt pan.  In a large mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy, 4 minutes.  Add the eggs, one at a time, beating well after each addition.
  2. In a small bowl, combine the flour, cocoa, salt, baking powder, and baking soda.  On low speed, add the flour mixture into the butter mixture in three batches, alternating with the sour cream and vanilla, beating well until well blended and very fluffy.
  3. With a large spatula, scrape the batter into the prepared pan.  Place the pan in a cold oven.  Set the oven to 350º (325º if a dark-cast pan is used).  Bake in the center of the preheated oven until the top is golden brown and crusty, and a tester inserted into the center comes out clean, about 1 hour 15 minutes.  Let the cake cool in the pan for 10 minutes before turning out of the pan to set upright on a wire rack to cool.
  4. Melt the chocolate, butter, and Kahlua together in the top of a double boiler over simmering water.  Stir with a whisk until smooth.  Scrape into pastry bag with a small plain tip (#3) or place in a heavy duty plastic freezer bag and snip off one corn to make a small 1/8-inch hole.  Pipe the glaze back and forth over the top of the cake, letting the excess drip down the sides.  The glaze with firm as the cake cools.  Serve slices with Brown Sugar Whipped Cream and a cake fork.  Makes one 10-inch tube cake.

Brown Sugar Whipped Cream

  • 1/2 pint cold heavy cream
  • 3 to 4 tablespoons packed dark brown sugar, to taste
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sour cream

Instructions

  1. In a chilled mixing bowl with an electric mixer, whip the heavy cream, brown sugar, and vanilla until very thick.  In another bowl, beat the sour cream with a whisk until smooth and it thins out a bit; combine with the whipped cream.  Can be made a day ahead. Store in the refrigerator, tightly covered.  Makes about 2 3/4 cups.

Excerpted from The Best Quick Breads, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.


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