Monday, October 4, 2010

chocolate pound cake by tish boyle

it never occurs to me that i never made a chocolate pound cake before..
until i saw this recipe in thelittleteochew blog
i was craving for this kinda choc cake!
since dear hubby brought home a tub of vanilla ice-cream

tanpa berlengah masa.. balik dari ofis terus godek2 dapur
(luckily, cik abe already buy us dinner - my buka puasa treat :) )
but i made half portion only..
(itupun jenoh nak habiskan!)
the recipe below is original, full portion
taken from thelittleteochew

- 1.5 cups (181g) all-purpose flour
- 1/2 cup (57g) cake flour
- 1 cup (92g) Dutch-processed cocoa powder
- 2.25 teaspoons baking powder
- 1/2 teaspoon salt
- 1.5 cups (340g) unsalted butter, softened
- 2.5 cups (500g) granulated sugar (sorry, I just couldn't! I reduced this to 380g)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (242g) sour cream (or crème fraîche) <-- i use 1cup of natural yogurt

  1. Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan (i use loaf pan only). Dust with flour.
  2. Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
  3. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
  4. In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
  5. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.


potong masa masih panas2.. tambah 2scoops of vanilla icecream..
kenyang sampai esok!
tis one cake has a deep choc taste.. with soft+crumbly texture..
anyhow.. it does not fully satisfy my craving-lah!
i should've made flourless choc cake :|

it does satisfy my craving!! after 24hrs in fridge..
it became muddy & dense & very2 chocolatey. yumms!
pengajaran: lain kali sabar lebih sikit.. jgn terus ngap masa kek masih panas :p

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