The Cake Slice Bakers - Challenge 6 - March 2011 - Chocolate Cream Pound Cake.

Any kind of chocolate cake always goes down well here.  The boys helped make this one and thoroughly enjoyed licking the spoons/bowls/everything going.

As you can see, I opened the oven too early so the cake sank in the middle but apart from that it is a very nice and easy chocolate cake.  We made it the day before I went away for a two day course and it was all gone by the time I got back.  Should have made two!

Recipe - Chocolate Cream Pound Cake (adapted from Cake Keeper Cakes by Lauren Chattman)

Ingredients - 

6 tbsp cocoa powder

1/4 cup double cream

1 cup plus 2 tbsp plain flour

1/4 tsp baking soda

1/4 tsp salt

4 oz unsalted butter, softened

1 1/2 cups sugar

3 large eggs

1tsp pure vanilla extract

Method - 

1. Preheat the oven to 325F/170C/GM 3. Grease a 9" by 5" loaf pan and dust with flour.

2. Sift the cocoa powder through a fine strainer and into a heatproof bowl.  Place the cream in a microwave safe jug and heat until just boiling (30-60s).  Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste.  Set aside to cool.

3. Combine the flour, baking soda, and salt in a medium mixing bowl.

4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins.  Beat in the cocoa powder paste until smooth.

5. With the mixer on medium-low speed, add the eggs one at a time.  Stir in the vanilla.

6. Turn the mixer to low speed and add the flour mixture 1/2 cup at a time.  After the last addition, mix for 30s on medium speed.

7. 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 and 10 mins.  Let the cake cool in the pan for 5 mins, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.  Slice and serve.

8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

See other bakers' versions at The Cake Slice Blogroll.