I feel so delinquent. I made this cake long before March 20, but I just never posted about it. I haven't posted anything since February 21. :(
Oh well, no sense in lamenting over the past, must move on. So, even though it's April 9, I will proundly post about my March cake for The Cake Slice Bakers. And I will promise to do better with the April cake!
For some crazy, insane reason I decide to try and make this cake low-fat. How stupid of me. I had talked with a coworker about baking with appelsauce instead of butter or oil and I remembered a hummingbird cake that I made with mashed bananas and pineapple and how delicious it was. So, I decided to give it a try with this cake. And I didn't want to buy cream, so I justed used the skim milk I already had on hand.
The results were....fine. Actually kind of good, but it had that distinct, unsatisfying low-fat taste. High on sugar, but low on the oomph that FAT gives. Fat is so delicious. So, I've repented and from now on it will be all butter all the time.
Although I will say that I did feel less guilty eating this; it just also wasn't as fun.
Chocolate (Cream) Pound Cake
Cake Keeper Cakes by Lauren Chattman
6 Tablespoons cocoa powder
¼ cup heavy cream (I used fat-free milk)
1 cup plus 2 Tablespoons flour
¼ teaspoon baking soda
¼ teaspoon salt
1 stick unsalted butter, softened (I used unsweetened applesauce)
1½ cups sugar
3 eggs (I used egg substitute. gross.)
1 tsp vanilla extract
Heat the oven to 325 degrees. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool. (I don't have a microwave, so I just heated my milk on the stove).
Combine the flour, baking soda and salt in a medium bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl once or twice as necessary. Beat in the cocoa powder paste until smooth.
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.
|Yes, that is a large slab of butter on my cake....it needed something!|