Chocolate Cream Pound Cake

Yummy! This cake reminds me of my grandmother's chocolate pound cake - dense, chocolatey and delicious. Of course, hers had a rich, chocolate frosting but I'll save that for another post. Hers also baked in a tube pan which, in my opinion, makes a nicer presentation. I'd post a picture of my finished product but even the crumbs are gone.

I followed the recipe except for the use of Dutch-processed cocoa. It is just too expensive in my world right now so good ol' Hersheys worked just fine. The cake makes a nice sort of crust when it bakes, making it both dense and crumbly - kind of a brownie texture. Below is the recipe.

Chocolate Cream Cake from Cake Keeper Cakes by Lauren Chattman

6 Tablespoons 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
3 large eggs
1 teaspoon vanilla extract

Preheat oven to 325. Grease and flour a 9x5 loaf pan.

Sift cocoa into a heatproof bowl. Place the cream in a microwave safe measuring cup and heat until just boiling (30 seconds to 1 minute). Pour the hot cream over the cocoa and mash to a thick paste. Set aside to cool.

Combine flour, baking soda and salt in a medium mixing bowl.

Combine sugar and butter in a large mixing bowl and cream on medium high speed until flurry. Beat in the cocoa paste until smooth.

With the mixer on medium low speed, add the eggs one at a time, scraping bowl as necessary. Add vanilla.

Turn mixer to low and add flour 1/2 cup at a time. Mix well and pour into prepared pan. Bake 1 hour to 1 hour, 10 minutes. Cool in pan for 5 minutes, the invert onto rack to cool completely.