Monday, January 18, 2010

Chocolate Velvet Pound Cake

From The Art & Soul of Baking

Serves 6 to 8

This classic cake has a deep chocolate flavor and close grained, velvety crumb. A great keeper, it’s nice to have on hand in the freezer for that unexpected occasion. The cake can be dressed up with a little Dark Chocolate Ganache (page 412) spooned over the top and allowed to drip alluringly down the sides. Be sure to let the ganache cool to between 85° and 90°F before spooning it over the cake—at that temperature, it is cool enough to run in thick rivulets for a beautiful finish.

For a stunning finish to a special occasion, bake the cake in individual or min bundt pans, glaze with chocolate ganache, then add a tophat of Spun Sugar (page 433).

1 ½ sticks (6 ounces) unsalted butter, softened (65° to 68°F)
1 ¼ cups (8¾ ounces) sugar
1 teaspoon water, at room temperature
2 teaspoons instant espresso powder, such as Medaglia d’Oro
3 large eggs, at room temperature
1 cup (5 ounces) unbleached all-purpose flour
½ cup (2 ounces) unsifted unsweetened
Dutch-process cocoa powder
¼ teaspoon baking powder
Pinch of salt
½ cup (4 ounces) buttermilk, at room temperature

8 ½ by 4 ½-inch Loaf Pan, Parchment Paper, Stand Mixer Fitted with a Paddle Attachment or a Hand Mixer and a Medium Bowl, Silicone or Rubber Spatula, Small Bowl, Fine-Mesh Strainer, Medium Bowl, Whisk, Cooling Rack

1 Preheat the oven to 350°F and position an oven rack in the center. Lightly coat the pan with melted butter, oil, or high-heat canola-oil spray, and fit it with parchment paper to extend up both long sides to the top of the pan.
2 Cream the butter and sugar: Place the butter and sugar in the bowl of the stand mixer and beat on medium-high until light—almost white—in color, 4 to 5 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with the spatula.
3 Add the eggs: In the small bowl, stir together the water and espresso powder until smooth. Crack the eggs into the bowl and beat to blend. With the mixer running on medium, add the eggs to the butter mixture about 1 tablespoon at a time, allowing each addition to completely blend in before adding the next. About halfway through, turn off the mixer and scrape down the bowl, then continue adding the eggs. Scrape down the bowl again.
4 Add the dry and wet ingredients alternately: With the fine-mesh strainer, sift the flour, cocoa powder, baking powder, and salt into the medium bowl and whisk to blend. With the mixer running on the lowest speed, add the flour mixture and the buttermilk alternately, beginning with one-third of the flour mixture and half of the buttermilk; repeat, then finish with flour mixture. Scrape down the bowl and finish blending the batter by hand, if necessary.
5 Bake the cake: Scrape the batter into the prepared baking pan and smooth the top. Bake for 45 to 55 minutes, until firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan, peel off the parchment paper, and serve.

The cake can be made several days ahead and kept at room temperature, wrapped in plastic wrap. Or double-wrap it, put in a resealable plastic freezer bag, and freeze for up to 8 weeks.

Individual Chocolate Velvet Bundt Cakes
Use an individual Bundt cake pan (with six 1-cup molds) and follow the instructions for the Individual Bundt Cakes variation (page 312), but bake for 16 to 19 minutes. See recipe introduction for finishing ideas. Makes 6 individual Bundt cakes.

Mini Chocolate Velvet Bundt Cakes
Use a mini Bundt pan (with twelve ¼-cup molds) and follow the instructions for the Mini Bundt Cakes variation (page 312), baking for 13 to 15 minutes. See recipe introduction for finishing ideas. Makes about 18 mini Bundt cakes.

What The Pros Know
The addition of espresso here is not just an enticement for caffeine addicts. Full-bodied, bitter espresso is often paired with dark chocolate because it deepens and enhances the flavor, making it taste even more, well, chocolaty. You won’t notice the coffee flavor, but if you leave it out, the cake will have a lighter chocolate profile. If you wish to omit the espresso, try adding 1 teaspoon pure chocolate extract, or 2 teaspoons pure vanilla extract.

1 comment:

Anonymous said...

I love this cake. I always have it with chocolate ganache.