Double Chocolate Pound Cake with Chocolate Fudge Icing

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A cake to cover all eventualities. Dessert, tea, midnight snack. Even as a cake to take when staying with someone.

All I seem to make on this here blog is fucking desserts and teatime treats. But then these are the most regularly searched recipe searches, so I guess this is good.

I found a cake similar to this on Martha Stewart’s site, and I used it as inspiration for this.

My recipe uses my regular loaf cake recipe that I found in an old Good Food book from the library, with the addition of cocoa and chocolate chips. The frosting comes from a Great British Bake Off book. The addition of vanilla at the end is my own. Ina Garten says it makes the chocolate taste better. And I like to think it’s true.

The first time I made this cake, I over baked it a bit thus causing the top to catch. Let’s just say the air was blue when I discovered this. Anyway, after another attempt,  I’ve finally got it.

And this is the result. I hope you like it.

Double Chocolate Pound Cake with Chocolate Fudge Icing – based on an idea from Martha Stewart

This cake eats well with a dollop of lightly whipped cream and a handful of fresh strawberries or raspberries.

Double Chocolate Pound Cake -based on an old Good Food recipe

1/2 tbsp good cocoa powder
1/4 tbsp boiling water
3 eggs
1 tsp good vanilla extract
175g butter
175g caster sugar
175g self-raising flour
100g dark chocolate chips

Preheat the oven to gas 3, 170c, 150c fan. Grease and line a 900g loaf tin with baking parchment, or use a loaf tin liner. In a small bowl, combine the cocoa and water until smooth, set this aside. In a jug, beat the eggs and vanilla together, and set this aside too.

In the bowl of a free-standing mixer, cream the butter and sugar together until light and fluffy. Gradually add the eggs, scraping down the sides of the bowl from time to time.

Remove the bowl from the mixer, sift in the flour, fold in using a spatula until just combined. Scrape in the cocoa mixture, add the chocolate chips and fold in again.

Scrape the mixture into the prepared tin, and bake for 50-55 minutes until a skewer, when removed, comes out clean.

Remove from the oven, and cool on a rack for fifteen minutes. Remove  the cake from the tin and allow to cool completely.

Once cold, spread the icing on top and decorate. Allow to set. (If you don’t want icing on top, you don’t have to.)

Chocolate fudge icing – adapted from GBBO Learn to Bake by Linda Collister

I found it best if you make the icing first, allowing it to cool completely while you make the cake.

100g dark chocolate, chopped
25g unsalted butter
1 tbsp golden syrup
1 tsp vanilla extract

Put the chocolate, butter and golden syrup in a heatproof bowl set over a pan of barely simmering water. Allow everything to melt gently, stirring gradually.

Remove from the pan, use a tea towel for this, many a time I’ve scalded myself with steam. Place on a trivet and add the vanilla. Set aside to cool completely. It will thicken slightly as it cools.

This also works well on cupcakes.

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