Wednesday, March 6, 2013

Chocolate Fudge Pound Cake


This incredibly rich pound cake is covered in a thick chocolate glaze that pairs perfectly with the tender crumb and sweet flavor of fudge.  It’s always a big hit with those who taste it, which is probably because it satisfies those chocolate cravings that we all seem to get every now and then.  For those of you who have a collection of bundt-style cake pans, this cake is the thing to bake in one of those for a weekend get together or when you’re expecting company.  The finished cake can sit on a nice cake stand made of clear glass, white milk glass or even jadeite if you have one.  Spread the tempting chocolate fudge glaze and set it out for guests to behold.  Make it even more enticing by placing it under a glass dome.  Everyone is going to dive into it as soon as you’re ready to serve it and not a crumb will be left by the end of the day.  Trust me.

Ultra delicious.  Ultra rich. Chocolate Fudge Pound Cake.    



Chocolate Fudge Pound Cake Ingredients
  • 3 1/2 cups {445 g.} cake flour
  • 3/4 cups {85 g.} dutch-process cocoa powder
  • 2 teaspoons {10 ml.} baking powder
  • 1 teaspoon {5 ml.} fine sea salt
  • 3 sticks or 24 tablespoons {336 g.} unsalted butter, room temperature
  • 2 1/2 cups {590 g.} packed dark brown sugar
  • 1/2 cup {105 g.} granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons {10 ml.} pure vanilla extract
  • 1 cup {240 ml.} milk, room temperature


Equipment: 10-12 cup tube pan
Yield: 12 servings


Center an oven rack and
preheat to 350° F (177°C)



In a large bowl, sift the cake flour, dutch-process cocoa powder, baking powder and fine sea salt.  Whisk everything to combine evenly.

Prepare your tube pan or bundt pan by buttering and flouring it or by spraying it with cooking spray.  Remember to grease the inner tube well.  Keep the pan nearby.


In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed for one minute, until creamy.  Add the dark brown sugar and granulated sugar and beat on medium speed for 5 minutes or until it is light & fluffy.  Don’t skimp on the time here, because you want to incorporate as much air into the batter to make the cake light and tender.  Stop the mixer and scrape down the bowl & paddle at least once during this process.

Add the eggs one at a time on medium speed.  Beat each egg until it's completely emulsified into the batter before adding the next one, about 30 seconds or so.  Add the vanilla extract.  Stop the machine and scrape down the bowl & paddle.

On low speed add the dry ingredients in 3 batches and the milk in 2 batches, alternating between the two.  Start and end with the dry ingredients.


Stop the mixer, remove the beater and give the entire batter a good stir to make sure everything is well mixed.  Do pay particular attention to the bottom of the bowl.  Butter & sugar tends to stick there and not get mixed.


Scrape the batter into the baking pan and smooth the top.  Promptly put it in the oven.  Whatever you do, don't rest the tube pan on any baking sheet.  The inner tube is there for a reason: to bake the center evenly.  Adding a sheet pan underneath hinders this.

Bake the cake for approximately 
1 hour & 10 minutes to 1 hour & 15 minutes.

The top should spring back and a cake tester inserted in the middle should come out clean.

Let the cake cool in its pan for 10 minutes.


Gently remove the cake from the pan onto a rack and let it cool completely.

The cake can be baked a day ahead.  Keep it well wrapped at room temperature.


Chocolate Fudge Frosting Ingredients

  • 6 oz. {175 g.} bittersweet chocolate, chopped (I use high quality bittersweet chocolate chips)
  • 2 tablespoons {28 g.} unsalted butter
  • 4 oz. {120 ml.} heavy cream, room temperature
  • 1 teaspoon {5 ml.} pure vanilla extract
  • 1 cup {110 g.} confectioners' sugar
In a large heatproof bowl or in a double boiler, melt the bittersweet chocolate and the unsalted butter over simmering water.  Stir with a spatula and melt thoroughly.  

Remove the bowl and add the heavy cream.  Stir this until combined and smooth.  Add the vanilla extract.

With a sieve, sift the confectioners' sugar into the melted chocolate and stir it until it's completely smooth.  You don't want any lumps in the frosting.  Let the frosting set somewhat.

Set the cake on top of a cake turntable or a nice cake stand.  While still warm and spreadable, add the entire frosting to the top of the cake.

With a small offset spatula, spread the icing around and down the sides.  Let the icing droop along the sides, leaving it in great big swoops.  Using the offset spatula, spread the icing along the top in arches toward the center of the cake.  Turn the cake stand as you go.

Using the same arch pattern, swoop the icing upward letting small peaks form around the edges.  Turn the cake as you do this.  

Chocolate Fudge Pound Cake

Doesn't the chocolate look tempting?  Go ahead, have a slice.

I’m the type of person who absolutely loves a slice of chocolate cake with a cup of coffee or some espresso.  The pairing of chocolate with coffee is classic in my opinion. Yes, you can add some instant espresso powder to the cake batter if you feel like it (dissolve it in the milk if you want to do this), but use a high quality brand in order to get the maximum flavor.  You don’t need me to tell you that a scoop of vanilla ice cream or some freshly whipped cream can accompany each generous wedge of cake.  A fruit coulis could also be drizzled around each serving for a more elegant presentation.  However you serve my Chocolate Fudge Pound Cake, keep the recipe in mind the next time you want a simple, yet completely satisfying chocolate cake.  You’ll be coming back to this  one. 

9 comments:

  1. Without even trying it first, this recipe is going in my file! Beautiful and luscious-looking...can't wait!

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  2. Once again you've created something I cannot wait to try! This cake looks stunning and if it's anything like your other recipes, I know it will be out-of-this-world delicious!

    Thank you for sharing!

    xo

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  3. Nancy & Janet, you two ought to try this cake. It's fudgy and so good. I have to admit, my favorite part of this cake is the frosting itself. Double the recipe if you want to cover the entire cake... No one is going to mind!

    ~David

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  4. David, you're so talented! Yummmmm!

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  5. David,

    I know you said your favorite part is the frosting, so I hate to ask this, but what would you think of this cake standing on its own without the frosting? The cake looks so rich and delicious. Do you think it would be ok just with powdered sugar?

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  6. Thank You Andrew!

    I'd send you a slice, but I'm afraid it wouldn't make it out of the post office. :)

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  7. Christine, the cake could definitely stand on its own because it is a pound cake. A bit of confectioners' sugar wouldn't hurt or a dollop of whipped cream with each serving. Just make sure that it's well covered so that it doesn't dry out.

    Enjoy!

    David

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  8. Omg. Another cake to bake. The pumpkin cake was everything you said it would be and more

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  9. Yummy!!! I'm glad you liked the pumpkin cake! :)

    This one is pretty decadent.

    Enjoy it!

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