>> Friday, March 30, 2007
I planned to get this up earlier... But you all know how my life can be some days...
Anyway, I know you all wish you were going to be wherever this Chocolate Pound Cake with Chocolate Buttercreme Meringue Frosting and chocolate curls is heading tonight. Well, everyone but Meritt...
Yep, it's made from scratch. Yes, it took a while. But, oh! If the finished product tastes half as good as the batter it will be decadent! It's a recipe from the chef at Cake Love.
Update & Recipe:
We were gathering to celebrate my dad's birthday- unfortunately he couldn't make it. My SIL's birthday is today and dinner - out, at a restaurant and sans kids- is tonight.
This cake is SO GOOD! The cake is rich and fudgey and the buttercreme melts in your mouth. Chocolate bliss!
Chocolate Pound Cake
Makes 1 Bundt cake; total time 1 1/2 hours
3 cups extra fine granulate sugar
2 sticks unsalted butter, room temperature
Add One At A Time:
3 egg yolks
2 cups all purpose flour
1/2 c. Dutch process cocoa powder
2T turbinado sugar
1t potato starch (I used corn starch & it worked just fine)
3/4 t table salt
1/4 t baking soda
Combine; add to butter with dry ingredients:
3/4 c whole milk (I used 2%)
1/2 c sour cream
2T brandy, optional (I didn't use it)
1 t vanilla extract
Preheat oven to 350 degrees with rack in center
Cream the sugar and butter together in a stand mixer with paddle attachment on low for 5 minutes.
(Note: I do not have a stand mixer. I used a hand held and everything was fine; no special attachments)
Add eggs and yolks one at a time, letting each fully incorporate before adding the next
Whisk dry ingredients together in a bowl
Combine the wet ingredients. With mixer still on low alternately add the dry and wet ingredients to butter mixture, beginning and ending with the dry. Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds to develop the batter's structure. (It's gonna be thick.)
Coat the pan with non-stick flour spray, fill to 3/4 full and bake 55-60 minutes or until a skewer comes out nearly clean. Cool in pan for 5 minutes then invert onto a flat surface and cool to room temperature.
Can be wrapped in plastic and stored at room temperature for one day or frozen for a month.
Italian Meringue Buttercream
1 c extra fine granulated sugar
1/4 c water
5 egg whites
1/4 c extra fine sugar
Slowly pour syrup into meringue; Beat in:
4 sticks unsalted butter, cut to tablespoon pieces, at room temperature
1/2 c melted and cooled semi-sweet chocolate and 1 t vanilla
Boil sugar and water over medium heat until it reaches 245 degrees (I don't have a candy thermometer so I just watched it very closely and when it started to boil I took it off the burner). As it cooks begin meringue so it will be ready)
Whip whites with a wire whisk in a stand mixer on high until they reach stiff peaks, 1-2 minutes. Sprinkle in 1/4 c sugar; beat to incorporate.
Slowly pour hot sugar mixture into meringue in a steady stream with mixer on high. Pour between bowl and whisk.
Continue to beat the frosting for 10-12 minutes until the outside of the bowl has reached room temperature and the frosting is thick and glossy white.
Beat in butter by tablespoons; should take 2 minutes. Don't worry if the butter is cooler than the batter and causes separation, just continue to beat and it will come together.
Mix in 1/2 c melted chocolate (I used the dipping chocolate that you can find in the store now. Melts easy and doesn't harden as it cools)
Split the cake in half horizontally with a long serrated knife using a gentle sawing motion. Cut into the center and continue around the cake. Swirl frosting beyond the edges so it spills out, set top layer and swirl with more frosting.
Use a solid milk chocolate bar. Using a vegetable peeler, run it down a narrow edge from about mid-bar. Use a toothpick or skewer to pick up curls and place on cake. They are fragile and will melt in your hand.