Cocoa pound cake

I’m grabbing every opportunity to bake for I know that with the arrival of the kiddo, the kitchen might be shut for some time.

And I think my friendship index with the oven has climbed one notch higher. I seem to have understood it more now, especially in terms of regulating the temperature (having said that, one could just get an oven thermometer!).

Baked cocoa pound cake today and it was delish! The crumbs are fine and the taste heavenly. Perhaps, the Valrhona cocoa powder might have done some magic in the taste. I used all-purpose flour but according to Dorie Greenspan, cake flour will make ‘the crumb even more delicate and just a touch more tender’.

From Baking: From my home to yours by Dorie Greenspan
1 2/3 cups all-purpose flour/ 1 3/4 cups cake flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 tsp salt
226g unsalted butter, at room temperature
1 cup sugar (I used slightly less)
4 large eggs, at room temperature
1 tsp pure vanilla extract

Center a rack in the oven and preheat the oven to 325F/162C degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

Sift unsweetened cocoa with the flour, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.

Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.

Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.

Some notes:
– To get the fine-grained texture, have all ingredients at room temperature; warmed ingredients blend more homogeneously than cold ones.

– Since there is only a touch of baking powder in the recipe, the cake rises primarily on egg power. It’s the air that is beaten into the eggs that gives the cake its lift, and warm eggs beat to greater volume than chilled ones do.


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