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Chocolate Mondays: SINFUL CHOCOLATE POUND CAKE 🌞
SINFUL CHOCOLATE POUND CAKE
This chocolate pound cake is rich and incredibly moist, with just the flavor of
chocolate as your final takeaway.
The secret: Grating a *Guittard Nocturne Extra Dark Chocolate Bar (91% cacao) into the
cake batter. Our 91 percent chocolate is 52 percent cacao butter, which gives this cake
its moist texture. The cake just melts on your tongue. And cacao butter is actually better
for you than dairy butter or oil, so while you’re enjoying this chocolate cake, you’ll have a
little twinkle in your eye knowing that the fat in this cake has some health benefits.
One tip before you start: Make sure every ingredient is at room temperature. Too-cold
butter will not result in the smooth batter you want
MAKES FOUR 51/2-BY-3-IN [14-BY-7.5-CM] LOAVES OR
TWO 9-BY-5-IN [23-BY-12.5-CM]LOAVES
CRUMBLE
1/2 cup [110 g] unsalted butter, at room temperature
2/3 cup [150 g] Demerara sugar
3/4 cup [90 g] cake flour
1 cup [110 g] hazelnuts, toasted (see Note: Toasting Nuts, page 88)
1/4 cup [20 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon, preferably Saigon cinnamon
CAKE
1 1/4 cups [150 g] all-purpose flour
1/3 cup [35 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
1 1/2 tsp salt
1/2 tsp baking powder
2 tsp powdered instant coffee
7 Tbsp [100 g] unsalted butter, at room temperature
1 1/2 cups [300 g] granulated sugar
3 large eggs
2 Tbsp water
1 tsp vanilla extract
1/2 cup plus 1 Tbsp [135 ml] full-fat buttermilk
2 oz [55 g] Guittard Nocturne Extra Dark Chocolate Bar (91% cacao)
To make the crumble:
Using a food processor, pulse the butter, Demerara sugar, cake flour,
hazelnuts, cocoa powder, baking soda, salt, and cinnamon until all the
ingredients come together to form a paste, 1 to 2 minutes. Set a strainer
or sieve over a large bowl and pour the crumb mixture into the strainer.
Lightly press the paste into the strainer to remove any moisture. Transfer the
crumble to an airtight container and refrigerate for at least 30 minutes, or up
to overnight.
To make the cake:
Preheat the oven to 350°F [180°C]. Line four 5 1/2-by-3-in [14-by-7.5-cm] or two
9-by-5-in [23-by-12.5-cm] loaf pans with parchment paper along the bottom and
up the long sides so extra parchment paper hangs over the sides by about 2 in [5 cm].
In a large bowl, sift together the all-purpose flour, cocoa powder, salt, baking powder,
and powdered instant coffee. Set aside.
In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat together
the butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the
eggs, water, and vanilla until smooth. Add the flour mixture and the buttermilk in
alternating additions and beat until smooth, about 2 minutes.
Using a box grater, grate the chocolate bar. Fold into the batter. Remove the crumble
from the refrigerator and sprinkle it over the top of the loaves.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out
clean. Let the cakes cool in the loaf pans for 20 minutes. Using the parchment paper,
carefully lift the loaves out of the pan and let cool completely on a wire rack. Store,
wrapped tightly in plastic wrap, at room temperature
for up to 5 days.
chocolate as your final takeaway.
The secret: Grating a *Guittard Nocturne Extra Dark Chocolate Bar (91% cacao) into the
cake batter. Our 91 percent chocolate is 52 percent cacao butter, which gives this cake
its moist texture. The cake just melts on your tongue. And cacao butter is actually better
for you than dairy butter or oil, so while you’re enjoying this chocolate cake, you’ll have a
little twinkle in your eye knowing that the fat in this cake has some health benefits.
One tip before you start: Make sure every ingredient is at room temperature. Too-cold
butter will not result in the smooth batter you want
MAKES FOUR 51/2-BY-3-IN [14-BY-7.5-CM] LOAVES OR
TWO 9-BY-5-IN [23-BY-12.5-CM]LOAVES
CRUMBLE
1/2 cup [110 g] unsalted butter, at room temperature
2/3 cup [150 g] Demerara sugar
3/4 cup [90 g] cake flour
1 cup [110 g] hazelnuts, toasted (see Note: Toasting Nuts, page 88)
1/4 cup [20 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon, preferably Saigon cinnamon
CAKE
1 1/4 cups [150 g] all-purpose flour
1/3 cup [35 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
1 1/2 tsp salt
1/2 tsp baking powder
2 tsp powdered instant coffee
7 Tbsp [100 g] unsalted butter, at room temperature
1 1/2 cups [300 g] granulated sugar
3 large eggs
2 Tbsp water
1 tsp vanilla extract
1/2 cup plus 1 Tbsp [135 ml] full-fat buttermilk
2 oz [55 g] Guittard Nocturne Extra Dark Chocolate Bar (91% cacao)
To make the crumble:
Using a food processor, pulse the butter, Demerara sugar, cake flour,
hazelnuts, cocoa powder, baking soda, salt, and cinnamon until all the
ingredients come together to form a paste, 1 to 2 minutes. Set a strainer
or sieve over a large bowl and pour the crumb mixture into the strainer.
Lightly press the paste into the strainer to remove any moisture. Transfer the
crumble to an airtight container and refrigerate for at least 30 minutes, or up
to overnight.
To make the cake:
Preheat the oven to 350°F [180°C]. Line four 5 1/2-by-3-in [14-by-7.5-cm] or two
9-by-5-in [23-by-12.5-cm] loaf pans with parchment paper along the bottom and
up the long sides so extra parchment paper hangs over the sides by about 2 in [5 cm].
In a large bowl, sift together the all-purpose flour, cocoa powder, salt, baking powder,
and powdered instant coffee. Set aside.
In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat together
the butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the
eggs, water, and vanilla until smooth. Add the flour mixture and the buttermilk in
alternating additions and beat until smooth, about 2 minutes.
Using a box grater, grate the chocolate bar. Fold into the batter. Remove the crumble
from the refrigerator and sprinkle it over the top of the loaves.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out
clean. Let the cakes cool in the loaf pans for 20 minutes. Using the parchment paper,
carefully lift the loaves out of the pan and let cool completely on a wire rack. Store,
wrapped tightly in plastic wrap, at room temperature
for up to 5 days.
*Ed. note: May substitute other dark high cacao chocolate/cocoa powder such as
Droste/Hershey/Lindt etc.
from "The Guittard Chocolate Cookbook" (they're out of San Francisco)
https://www.guittard.com/in-the-kitchen/recipes
It's chocolate eat it all, you'll feel better.
6 replies
= new reply since forum marked as read
= new reply since forum marked as read
MY THOUGHTS EXACTLY!
In cooking is nearly always paid back in spades! 
