Chocolate Cream Pound Cake : Bake-Along #51

Time for our Bake-Along #51, Chocolate Cream Pound Cake, chosen by my baking buddy, Lena from Frozen Wings.

A simple chocolate cake using some heavy cream as one of its ingredients. The heavy cream is heated up until just boiling and it is poured over the sifted cocoa powder to make a paste. Let it cool and use it for the cake batter as per the recipe below. The only changes I made was to reduce the amount of sugar by half! And the sweetness is just right. 

Overall, this is a simple and very nice cake, nothing exceptional, the kind of cake that is light enough and great for snacking anytime of the day. It has a moist, soft and tender texture and would go great with either tea, coffee or even a glass of milk. 

Chocolate Cream Pound Cake
(adapted from "Cake Keeper Cakes", Lauren Chattman)
Serves 8 to 10
6 tablespoons unsweetened Dutch process cocoa powder
1/4 cup heavy cream
1 cup plus 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1-1/2 cups sugar (I use 3/4 cup)
3 large eggs
1 teaspoon pure vanilla extract

1. Preheat the oven to 325F. Grease a 9-inch by 5-inch 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 measuring cup and heat until just boiling, 30 seconds to 1 minute depending on the power of your microwave. 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 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the cocoa powder paste until smooth.
5. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla.
6. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds 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 center comes out clean, about 1 hour and 10 minutes. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and seve.
8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

#91/100

To join our blog hop, bake this cake and link your post to our Bake-Along linky.

Please visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking based on a theme where our theme is "Hokkaido Milk Bread". Bake any Hokkaido Milk Bread of your choice and link your post to the our blog-hop linky which will start on  25th September right up to 4th October. Everyone is welcome! 

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Cook-Your-Books #4 hosted by Kitchen Flavours

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