Chocolate Velvet Pound Cake
By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Chocolate Velvet Pound Cake
By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Yield/Serves:
Makes 6 to 8 servings
- 1½ sticks (6 ounces) unsalted butter, softened (65° to 68°F)
- 1¼ cups (8¾ ounces) sugar
- 1 teaspoon water, at room temperature
- 2 teaspoons instant espresso powder, such as Medaglia d'Oro
- 3 large eggs, at room temperature
- 1 cup (5 ounces) unbleached all-purpose flour
- ½ cup (2 ounces) unsifted unsweetened
- Dutch-process cocoa powder
- ¼ teaspoon baking powder
- Pinch of salt
- ½ cup (4 ounces) buttermilk, at room temperature
This classic cake has a deep chocolate flavor and close-grained, velvety
crumb. A great keeper, it's nice to have on hand in the freezer for that unexpected
occasion. The cake can be dressed up with a little Dark Chocolate Ganache spooned over the top and allowed to drip alluringly down the sides. Be sure to let the ganache cool to between 85° and 90° before spooning it over the cake-at
that temperature, it is cool enough to run in thick rivulets for a beautiful finish.
For a stunning finish to a special occasion, bake the cake in individual or min bundt
pans, glaze with chocolate ganache, then add a tophat of spun sugar.
Preheat the oven to 350°F and position an oven rack in the center. Lightly coat the pan with melted butter, oil, or high-heat canola-oil spray, and fit it with parchment paper to extend up both long sides to the top of the pan.
Cream the butter and sugar: Place the butter and sugar in the bowl of the stand mixer and beat on medium-high until light-almost white-in color, 4 to 5 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with the spatula.
Add the eggs: In the small bowl, stir together the water and espresso powder until smooth. Crack the eggs into the bowl and beat to blend. With the mixer running on medium, add the eggs to the butter mixture about 1 tablespoon at a time, allowing each addition to completely blend in before adding the next. About halfway through, turn off the mixer and scrape down the bowl, then continue adding the eggs. Scrape down the bowl again.
Add the dry and wet ingredients alternately: With the fine-mesh strainer, sift the flour, cocoa powder, baking powder, and salt into the medium bowl and whisk to blend. With the mixer running on the lowest speed, add the flour mixture and the buttermilk alternately, beginning with one-third of the flour mixture and half of the buttermilk; repeat, then finish with flour mixture. Scrape down the bowl and finish blending the batter by hand, if necessary.
Bake the cake: Scrape the batter into the prepared baking pan and smooth the top. Bake for 45 to 55 minutes, until firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan, peel off the parchment paper, and serve.
Storing: The cake can be made several days ahead and kept at room temperature, wrapped in plastic wrap. Or double-wrap it, put in a resealable plastic freezer bag, and freeze for up to 8 weeks.
Preheat the oven to 350°F and position an oven rack in the center. Lightly coat the pan with melted butter, oil, or high-heat canola-oil spray, and fit it with parchment paper to extend up both long sides to the top of the pan.
Cream the butter and sugar: Place the butter and sugar in the bowl of the stand mixer and beat on medium-high until light-almost white-in color, 4 to 5 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with the spatula.
Add the eggs: In the small bowl, stir together the water and espresso powder until smooth. Crack the eggs into the bowl and beat to blend. With the mixer running on medium, add the eggs to the butter mixture about 1 tablespoon at a time, allowing each addition to completely blend in before adding the next. About halfway through, turn off the mixer and scrape down the bowl, then continue adding the eggs. Scrape down the bowl again.
Add the dry and wet ingredients alternately: With the fine-mesh strainer, sift the flour, cocoa powder, baking powder, and salt into the medium bowl and whisk to blend. With the mixer running on the lowest speed, add the flour mixture and the buttermilk alternately, beginning with one-third of the flour mixture and half of the buttermilk; repeat, then finish with flour mixture. Scrape down the bowl and finish blending the batter by hand, if necessary.
Bake the cake: Scrape the batter into the prepared baking pan and smooth the top. Bake for 45 to 55 minutes, until firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan, peel off the parchment paper, and serve.
Storing: The cake can be made several days ahead and kept at room temperature, wrapped in plastic wrap. Or double-wrap it, put in a resealable plastic freezer bag, and freeze for up to 8 weeks.