Today’s Chocolate Pound Cake was an excuse to use some of the cocoa powder I bought last week at Costco.
Next time you’re warehouse shopping, check the baking aisle because you may get lucky and find the 24 oz cans of Rodelle unsweetened cocoa powder for about $7.00. That’s a good price for just about any cocoa powder, but it’s especially good for Rodelle, which is a Dutch processed type as opposed to a “natural” cocoa powder. So far I’ve only made this cake with Dutch processed, but I think natural would be fine, too. Or for a really dark cake, you could try using Hershey’s Dark.
To get a tight crumbed, light texture, I ground the sugar in a food processor, replaced the original all-purpose flour with cake flour, and used a combination of butter and shortening instead of just butter. The first time I baked the cake I halved the recipe and baked it in a loaf pan. For the second cake, I baked it in a tube pan.
For both cakes, I used a glaze which sets quickly and cracks a little bit. It’s not the smoothest and prettiest glaze, but I love the taste and texture so I keep using it over and over. The glaze is actually my favorite part of the cake, but you can leave it off and just dust the cake with powdered sugar if you prefer. As for the pan, if you plan on slicing or plating the cake ahead of time, I recommend the tube pan. For presentation’s sake a Bundt would look better. The glaze just looks kind of weird on a tube pan shaped cake (though it tastes great!).
Chocolate Pound Cake
- 2 1/4 cups 9 oz cake flour or 2 cups (9 oz) all-purpose flour
- 1 cup unsweetened cocoa powder I used Rodelle Dutch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 cups 21 oz granulated sugar
- 2 sticks 8 oz unsalted butter, softened
- 1/2 cup 3.4 oz shortening
- 1 1/2 packets of instant coffee or 2 teaspoons instant espresso powder
- 5 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature **
- 1/4 cup water
- 2 tablespoons butter
- 2 tablespoons Dutch process cocoa powder
- 1 cup of powdered sugar sifted
- 1/4 cup cream room temperature
- 1/2 teaspoon vanilla extract
- Preheat the oven to 325 degrees F. Spray a 10 inch tube pan very generously with flour added baking spray. Set it on a rimmed cookie sheet.
- Mix the flour, cocoa powder, baking powder and salt together in a bowl and set aside.
- Grind the sugar in a food processor and set aside.
- In the bowl of a stand mixer with the paddle attached, beat the butter and shortening until creamy. Gradually add the sugar and continue beating for five minutes.
- With the mixer on low speed, add eggs one at a time, beating on low speed after each egg is added. When all the eggs are incorporated into the batter, scrape sides of the bowl and increase the mixer speed to medium high. Beat on medium-high for about 5 minutes. Beat in the vanilla and the coffee.
- With mixer on the lowest speed (or by hand), add the flour mixture and buttermilk alternately, beginning and ending with flour mixture. Add the water and stir until incorporated.
- Pour into the greased tube pan. Hold the cake batter about 4 inches above the counter and drop it to remove air bubbles. Set it back onto the baking sheet and bake for about 80 minutes or until a cake tester inserted in the center comes out clean. Let the cake cool for about 10 minutes in the pan, then carefully invert.
- Let the cake cool completely, then make the icing. To make the icing, melt the butter in a large (2 cup) microwave safe bowl or measuring cup. Stir in the cocoa powder and powdered sugar, then gradually add the cream, stirring until shiny and smooth. Stir in the vanilla. Pour over the cake before the icing starts to set.