Chocolate Velvet Pound Cake

Have you ever had one of those days when you just NEED some chocolate to cure whatever ails you? Who am I kidding, of course you have. Or maybe I’m just projecting my issues on you…? Either way chocolate = answer to all questions.

After committing to a healthier lifestyle, chocolate is the one tiny thing that keeps me from being 100% committed. There is just something about it. It’s rich, melty amazingness just draws me in every.single.time. When I see a new, intriguing flavor of chocolate (Wasabi Dark Chocolate, anyone?) I just can’t help myself. I’m very serious about my chocolate! I get angry when it goes to waste (not all recipes work out, whomp) or when it doesn’t match my high hopes or when things just aren’t… chocolatey enough. I’m sure you understand, right?

So upon seeing this recipe for chocolate velvet pound cake, I was a bit bummed to find that there aren’t mounds of melted chocolate in it. I was so sure that the chocolate flavor would be too muted for me to fully enjoy it. I’m also not a huge fan of pound cakes, so sadly the cards were mentally stacked against this one before I even got started. But I pressed on, thinking that I could just give it away to someone less picky crazy than me.

Thaaaaaaaaank goodness I pressed on with this. This pound cake was delightful!! That’ll teach me not to judge a book by it’s cover. Probably not. But it sounds good ;)This pound cake came together fairly quickly (it’s definitely no layer cake!) and the end result was smooth, velvetey, rich chocolatey deliciousness. But I couldn’t leave well enough alone and drizzled a bit of chocolate ganache on my slice (it didn’t need it, I just have issues.) If you’re a chocolate connoisseur like myself, do yourself a favor and try this.

Chocolate Velvet Pound Cake
Yields about 6 cups of batter (enough for one 6-cup bundt pan or one 8 1/2″ x 4 1/2″ loaf pan)

Ingredients:

1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups (8-3/4 ounces) sugar
1 teaspoon water, at room temperature
2 teaspoons espresso powder
3 large eggs, at room temperature
1 cup (5 ounces) unbleached all-purpose flour
1/2 cup (2 ounces) unsifted unsweetened Dutch-process cocoa powder
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (4 ounces) buttermilk, at room temperature*

* I used buttermilk powder and it still turned out great! My powder requires that you use water as a liquid in place of the buttermilk and add the powder with the dry ingredients. If you decide to go this route, please follow the directions on the container of your powdered buttermilk.

Instructions:

Preheat the oven to 350°F and position an oven rack in the center. Lightly spray your bundt pan with non-stick cooking spray. If using a loaf pan, spray with non-stick cooking spray and fit it with parchment paper to extend up both long sides to the top of the pan (leaving an overhang for easy removal once cool). If your pans have a nasty habit of sticking, butter the pan and then lightly dust the pan with cocoa powder.

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 sides of the bowl with the spatula.

Add the eggs: In the small bowl, stir together the water and espresso powder until smooth. Crack the eggs into the bowl and whisk to blend. With the mixer running on medium, add the eggs to the butter mixture about 1 tablespoon at a time (I’m impatient so I eyeballed and probably ended up going a few tablespoons 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 sides of the bowl, then continue adding the eggs. Scrape down the bowl again.

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. (I normally give the batter a few quick turns with a silicone spatula before calling it done.)

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.

Storing: 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.

Barely adapted from Sur La Table’s The Art & Soul of Baking