Image Credit: Food Network
Double Chocolate Pound Cake For Double The Fun
A dump cake is simple to make whether you’re a baking novice or a professional baker. You just dump all of the ingredients into a bowl, mix and bake. And while dump cakes may be simple, they are just as tasty as a more fancy cake. Possibly that’s why dump cakes, which includes this Double Chocolate Pound Cake pound cake (and pound cakes in general), have actually been popular for hundreds of years.
The trick to making a moist pound cake is in correctly beating the ingredients, so follow these suggestions:
- Take the eggs and butter out of the fridge and let the butter soften and eggs to warm to room temperature.
- For an airy batter, beat the softened butter and sugar really well till the creamed mix looks wispy and pale. Turn off the mixer occasionally and scrape the batter at the sides of the bowl into the course of the beaters so everything gets completely blended.
- When you add the dry ingredients, and to keep the flour mix from flying into the air, change the mixer tp low speed. Because over-beating, the flour can make the cake tough, beat just till the batter has no streaks. Stir in the chips by hand so the mixer doesn’t break them.
You can utilize either a cake tester, a thin metal wire with a knob on top, or a wooden pick. Carefully press the tester into the middle of the cake and pull it out. If the tester comes out clean, remove the cake from the oven and let it cool. Happy baking!
[recipe title=”Double Chocolate Pound Cake” servings=”8″ time=”80 min” difficulty=”Medium” image=”http://tsjohnsononline.com/food/wp-content/uploads/sites/15/2017/03/Chocolate-Pound-Cake.jpeg” description=”If chocolate is your thing than you will love this double chocolate pound cake.”]
– 1 1/4 cups all-purpose flour
– 1/4 cup unsweetened baking cocoa
– 1 cup butter softened (2 sticks)
– 1 cup sugar
– 2 teaspoons vanilla extract
– 1/2 cup mini chocolate chips
1. With butter, lightly grease bottom and sides of 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3-inch loaf pan.
2. Dust with flour. Shake out excess flour. Set aside.
3. With a sifter or mesh strainer, sift 1 1/4 cups flour together with the cocoa and salt into bowl or onto sheet of waxed paper. Set aside.
4. In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy, about 3 to 5 minutes.
5. Beat in eggs and vanilla until thoroughly blended, at least several minutes.
6. At low speed, gradually beat in reserved flour mixture, 1/2 cup at a time, beating just until blended and no streaks remain.
7. Stir in chips.
8. Spread batter evenly in prepared pan.
9. Bake in preheated 325 degree F oven until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2-inch pan.
10. Cool on wire rack 10 minutes.
11. With narrow spatula or knife, loosen cake from pan. Gently shake onto wire rack.
12. Cool completely.
– If tester shows dark brown, you’ve hit a melted chocolate chip. Test again in another spot.
– To prevent overbaking, remove cake from oven as soon as no light brown batter shows on tester.
– To retain moisture, store cooled cake in plastic wrap.
– Serve plain or topped with fruit, ice cream or whipped cream, if desired.