Friday, October 1, 2010

Chocolate Pound Cake By Tish Boyle



There are a few chocolate cakes that I have put on my must-bake list. This is one of them. I first saw it - a while ago - at Chubby Hubby. I looked at it, admired it, and then proceeded to attempt something more juvenile, like Steamed Moist Chocolate Cake.

*sheepish grin*

I was, after all, a newbie at baking then ... and I felt such a "grown-up" chocolate cake should only be attempted after I had earned my stripes.

Maybe it's a sign ... because after a year of active baking, I came face-to-face with this cake again. This time at food.recentrunes. I have never left a comment on Ivan's blog, but for some reason, that slice of cake drew me in, and I asked if he could share the recipe. Guess what? He (and Cheryl) pointed me back to Chubby Hubby! So what was I to do? Well, take it as a sign that the time has come. ;)

First thing though, was to get myself some Dutch processed cocoa powder. I found it at Sun Lik (Valrhona cocoa powder, S$6.50 for 200g). The instant I laid my eyes on it, I bade a hasty farewell to Mr Hershey and said "Bonjour!" to Monsieur Valrhona.

He was richer, darker and smoother ... yes, I'm that shallow.


My very first Bundt cake!

Truth be told, when I unmoulded the cake, my heart sank a little. It looked so ... unimpressive. Thankfully, I listened to my instincts and avoided committing sacrilege by dusting icing sugar over. The beauty of this cake is truly on the inside. When I sliced it, I was amazed by its velvety interior and the rich, deep, gorgeous colour of mahogany. In fact, the first thing that came to my mind was, "I actually made that?!" Sometimes, I surprise myself. Hur hur.



Certainly, its appearance is simple, but this is undoubtedly the most sophisticated chocolate cake I have ever baked. I realised too, that I had crossed the point of no return ... no more kiddy chocolate cakes from now (unless it's really for the kids). Perhaps it is a natural progression, but I'd like to think that I have finally earned my stripes. :)



Deep Chocolate Sour Cream Pound Cake
(from The Cake Book by Tish Boyle and seen at Chubby Hubby)

Note 1: For a cake like this, you need ze best quality ingredients money can buy. It's compulsory, otherwise you're better off making one of those other cakes. Yawn.

Note 2: Ironically, I did not use sour cream. Instead I used crème fraîche - sorry, not a fan of sour cream!

- 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)

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. 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.

54 comments:

  1. this is a real beauty! thanks for sharing ju!

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  2. I just discovered your blog. What gorgeous photographs!

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  3. Beautiful. Ever since I discovered varhona at sunlik I abandoned all other choc and cocoa powder too. It really makes the cake special!

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  4. That looks completely awesome. I want chocolate cake now!

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  5. beautiful cake!! Dark and sinful :)

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  6. I did that "ribbon" thing to my utensils recently. ;p I digress.

    Just 2 mths to Christmas month and your pound cake is definitely a sure-win Christmas choc cake.

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  7. tigerfish: Really?! Hi-5! Great minds think alike. And you know what? My daughter said the same thing about my photos - "Oooh, your photos look like Christmas!" ;) Haha!

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  8. Welcome to the dark side... There is no turning back after a taste of Valrhona. Excellent cake!

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  9. I could a piece of that right now. YOu have promise me this cake when I return for a visit ;)

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  10. Wow, you are right. This does look incredibly sophisticated. I am itching to bake this now. I'm not a fan of chocolate however, but I'm sure my friends won't mind eating it...

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  11. ahh this reminds me of the choc pound cake I baked before starting my blog...So dark and rich!

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  12. NO ONE slices a cake like you do..I told you that from day one..And the little cups w/ bows..a post after my own heart hurhur as you would say..:)

    C'est beau!!!!!!

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  13. Hi Ju,

    Is there a replacement for crème fraîche other then sour cream ?


    Thanks
    Max

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  14. Hi Max, I read in some places that Greek yogurt (thicker than regular, unflavoured yogurt) can be used as a substitute. ;)

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  15. You got me hooked with that intro... and made me smile. I am not a world class dessert baker (because I really have to put a stop somewhere.. if I make it I will eat too much of it...) but a great chocolate cake? Well I am addicted to chocolate... I admit it. Can't wait to try this baby because it looks perfect!

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  16. Lovely cake! Well done and you are really good in baking too!

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  17. I have always said you were the cake Queen...
    This is a gorgeous example...I have a beloved chocolate sour cream pound cake by Nick Malgieri...but I must try this one from Tish...her recipes rock!
    Beautiful pics...I can never slice a cake without a crumb!

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  18. It's a beautiful cake and you've done a fantastic job on it, and the photos!

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  19. Ju, I have christmas mood when looking at your photos :). I bought valrohona cocoa powder recently too, although I still have 4 boxes of hershey at home :p. This cake looks really good, thanks for sharing.

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  20. What a beautiful cake! I admire your perfect slicing skills. How do you do that time and time again.

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  21. I couldnt resist dropping in and drool over it when I saw the photo on foodgawker...So gorgeous!

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  22. Hi Ju,
    I know you don't bake as often as you cook. However, when you bake, the bakes usually turns out so good and beautiful too! You truly have the talent in the kitchen, whatever it is! This cake looks fantastically good and very tempting too! I've not had a good chocolate cake for a long time!

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  23. It looks lovely! Your pictures are so beautiful.

    Cheers,

    Rosa

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  24. Looks gorgeous Ju! And you must try this one too it's absolutely heavenly: http://mrsmultitasker.com/2010/07/18/chocolate-velvet-fudge-cake/
    (Welcome to the wonderful world of Valrhona. There is no turning back...)

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  25. I love your cute food styling! It's really personable without any hint of pretentiousness.

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  26. Thanks everyone!

    Clare: That one is up next. ;)

    Cath: :D

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  27. This is a great effort & what an endresult on your 1st ever Bundt cake!!

    The chocolate cake looks just stunning!! I love the red hart in front of it!!

    MMMMMMMMMM,...lovely presented too!

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  28. Ju, I can see this as your kind of cake again- just that this time, it is in dark chocolate. The photos for this one is definitely a winner!

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  29. Hi Ju,

    Thanks for sharing. Your cake looks really delish! Just want to know, whats the texture of the cake like? Is it moist?

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  30. Steph: Hmmm ... it's kinda like Sara Lee-type texture, ie, a pound cake, heh. ;) Would you consider that moist? It's not the moistest choc cake I have eaten.

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  31. Hi, your cake looks fantastic and yummy! Juz want to ask you if I could use an ordinary baking round pan to bake the cake as I do not have a bundt pan. Thanks!

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  32. I was going to say the same as Tigerfish. When I saw the pics, I felt like in Holiday season. Well at least, Thanksgiving is coming on October 11.

    Great pics!

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  33. Yours definitely looks better than the one Ivan and I baked. Perhaps it's the bundt. I forgot to bring my bundt pan and really kicked myself about it. I suppose I will have to try baking it again. Now I want a slice!!!

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  34. Beautiful presentation of the choc cake! How did you slice the cake with a perfect straight line? I'm very impressed.

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  35. I am seriously about to drool the texture of this cake looks so tantalizing. This is truly gorgeous!

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  36. Mmmm.....that looks really good!! I might have to try this some day!! No more kiddy cakes? =O haha...
    Actually, I can't really tell a kiddy cake from a sophisticated one =S

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  37. Hi Ju. Oh wait, I'm Ju too ! Haha. Anyway, the cake looks fantastic. You said you reduced the amount of sugar, so, is it still sweet ?

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  38. Cheryl: No lah, it's really the effect of the bundt. :)

    jumei: It was! At least it was sweet enough for me, and I have a sweet tooth, ok?! ;)

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  39. Ju!! My cake didn't unmould again!!:( Part of it broke off when I tried to remove it from the pan. :P
    I greased my bundt pan really well. But I didn't flour it. Did that make a difference?

    I was also a bit confused as to when to unmould the cake. Some say to let it cool in the pan for 10 minutes first, another said to let it cool for one hour. How did you do it?

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  40. Kat: I always butter & flour, and I will attempt to unmould, say 15mins after cake has cooled in the pan. And I don't just unmould like that ... I usually tilt here and there, poke here and there, check to see if the sides have torn away from the sides, etc. Like doing surgery!

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  41. this is a great recipe! i just tried it and everyone loves it! thanks! :)

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  42. Your cake is fabulous. I baked it today and it turned out well. Thanks again for sharing

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  43. Beautiful choc bundt! Divine!
    ~CUG

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  44. hi, your blogsite is amazing..Full of wonderful recipes.! May I just know if this chocolate pound cake moist and not too compact? I hav made some like this wc I got from allthatmatters2rei.blg. mine was dry and i felt like want to drink some water to flush away what was on my throat.Hope yours might be better dat I wanted to try.waiting for your reply.Im frm philippines

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  45. can i use another pan as i dont have a bundt pan. those rectangular loaf tins? are they good too?

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  46. piggy: You can, but I dunno about the size of those loaf tins. You may need to pour the batter into 2 tins? Just wondering aloud. My friend baked in a round pan (not sure what size) and the cake turned out good too. HTH.

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  47. Hi Ju, I make this cake today but it turned out pretty crumbly. What's wrong? Too dry?

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  48. I LOVE Tish Boyle. This is one of the first cakes I'll be making for the hubby once I move!

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  49. hi ju,

    really love this cake when i baked it last night. do you know the reason why my cake tends to loosen when start eating? was it to dry?

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    1. Hi, yes usually when it starts to turn to crumbs, it was too dry. Perhaps you could shorten the baking time a little, maybe 3-5mins?

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  50. Hi Ju, thanks for sharing this recipe! i finally baked it today and it's truly one of the best chocolate cake ever.

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