Was blog-hopping when I came across "Bake Along".This week theme is Chocolate Cream Pound Cake. My hubby is a choco lover so there's no way I am going to miss this.
As usual I love to search for images or reviews of recipes.I hesitated for awhile as a few pictures of the end product did not look good.Either they sunk or were dense. Then I came across another blogger entry (with her kids licking the batter, how cute!) The cake she did was lovely so I decided to give it a go.
Comparing the ingredients, it is actually rather similiar to butter cake but it has much more sugar and uses heavy cream. As I do not have a sweet tooth, I decrease the amount of sugar. (A whooping 100g for 3 eggs recipe!)
Anyway I am really pleased with the cake.It is soft moist and very chocolatey and not too crumbly.And I am glad I made the right choice to reduce the sugar, the sweeteness is just right. 1/3 of it went to my hubby and little gal tum tum as soon as it cooled. Its definitely a keeper and I am sure I will make it again very soon.
Oh pardon me for so many pics.Was in a photographer's good mood.Ha!
I reduced the 3 eggs recipe to 2 eggs.
I reduced a huge of amount of sugar.
I added eggs first before I add the chocolate paste.
My cake was ready in a much shorter time, perhaps its a smaller cake.
- 6" cake tin
You will need:
- 39g heavy cream (not too sure if you can use milk?)
- 4 tablespoons of good cocoa powder(I used Valhorna.)
- 93g plain flour
- 133 sugar
- 75g butter
- 2/3 of 1/4 teaspoon salt
- 2/3 of 1/4 teaspoon baking soda
- 2/3 of 1 teaspoon vanilla essence
- 2 eggs
- Heat cream using microwave/stove.
- Add cocoa powder to heated cream and mix to paste form, set aside to cool.
- Sift flour, salt and baking soda, set aside.
- Cream butter and sugar till pale and creamy.
- Add eggs, one at a time, mix well.
- Add vanilla essence, mix well.
- Add cocoa paste, mix well.
- Add (3.), mix well.
- Pour into a greased and lined tin.
- Bake in a preheated oven at 160 for 40 minutes or till cooked.
- Leave in tin for 5 minutes.
- Remove from tin and cool on rack.
- Dust with snow powder. (Optional)
- Serve with your favourite cup of tea. (My hubby says with a scoop of vanilla icecream will be excelente~~Hee~)
Original recipe from:Chocolate Cream Pound Cake by Lauren Chattman .
~Indulge in what we make at DeQueenKitchen~