Chocolate Pound Cake and Some Cake Baking Basics
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- čas přidán 2. 07. 2024
- In addition to the recipe for this delicious chocolate pound cake, this video contains some basic baking tips that I use when preparing to make a cake. For those of you who are experienced bakers, these tips may seem routine, but some viewers who have not spent a lot of time baking asked me to show some of my preparation in the kitchen, so I included it here.
The chocolate pound cake is a wonderful partner with ice cream or on its own. It can be topped many different ways, including a simple dusting of powdered sugar and cocoa, as I demonstrate in the video.
3 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
2 sticks butter (unsalted, softened)
2 cups sugar
2 tsp vanilla
4 ounces semi-sweet baking chocolate, melted and cooled
1 tsp instant coffee
4 eggs
1 cup buttermilk or sour milk
Pre-heat oven to 325 degrees. Grease and flour a 10-inch tube pan or a 12-cup Bundt pan and set aside.
Using a double boiler, melt baking chocolate and add instant coffee to chocolate and stir in to dissolve. Take chocolate off the heat so it can cool down (don't add it to batter when it is still hot).
In a large bowl, combine flour, salt and baking powder. Set aside.
Using a stand mixer (if you have one), cream butter and sugar together until light and fluffy. Beat in vanilla. Add melted chocolate mixture and beat in until combined. Scrape down the side of the bowl as needed.
Add eggs one at a time, beating well after each addition. Scrape down side of bowl as needed.
Add 1/3 of the flour mixture and slowly combine. Once combined (scrape side of bowl as needed) add 1/2 of the milk and combine well. Add another 1/3 of flour mixture and combine, then add the other 1/2 of the milk and combine, and finally add the last 1/3 of the flour mixture. Scrape side of bowl as needed.
Transfer batter to prepared tube or Bundt pan and level the top of the batter. Place in middle of 325 degree oven and bake for 90-105 minutes, or until a toothpick inserted into cake comes out clean. Remove cake from oven to a cooling rack and allow to cool in the pan for 10 minutes. Then invert cake out of pan and on to the cooling rack and allow to cool completely.
Dust top of cake with a powdered sugar/cocoa mix (2 parts sugar to 1 part cocoa) or with a chocolate glaze or any other topping you prefer. This is wonderful served with vanilla ice cream of fresh whipped cream.
#bakingfromscratch #baking #cake #poundcake #chocolate #chocolatecake #cavalcadeoffood #vintagerecipes #recipe - Jak na to + styl
See you Saturday, on the Radio! So glad you're back on the air!
Thanks, IngDebo! Looking forward to being back on the air!
For years (decades) I did not sift the flour before measuring, I would just stir the flour with a whisk and measure by volume. I now sift once and weigh the dry ingredients. My results are now consistent. The use of cake flour & all-purpose flour makes a difference too. I have friends that can detect coffee in my chocolate baked goods, I can't fool them! They like chocolate & hate coffee! Melting chocolate is tricky business! I managed to scorch chocolate once, using a double boiler and it did not boil dry! Excellent recipe! This is a variation of the infamous 1,2,3,4 Cake formula using soda & buttermilk instead of baking powder and whole milk. Thank you Kevin & Marianne again for an excellent baking lesson video!
Thank you, Russ! Your friends have sensitive taste buds! I scorched chocolate before, too - lessons learned.Thanks!
This lesson really helped me I’m inexperienced cook!!!
I'm glad you got something out of this, Trudy! Thanks!
Bundt, A timeless classic! Hope everyone had a great 4th!
Thanks, Hank! Hope you had a wonderful holiday weekend!
@@cavalcadeoffood 😊
And you could also cut that cake in half and mail it to me. I'll pay the postage.
My cousin, who passed away prematurely, baked chocolate pound cakes and every Christmas she would send me a small cake. It was great with vanilla ice-cream. My aunt would bake regular pound cakes that would on occasion fall. They were so good that way, but my aunt would scoff because she thought it a failure and a complete waste of time, but we liked it.
Thanks for the recipe and bringing back fond memories of long ago.
Cheers from Coastal South Carolina
Glad the video brought back some memories! I had a couple of pound cakes fall and I'm still not sure what caused it but we ate them anyway! Sorry I couldn't mail you half the cake - there wasn't much left after the first day! Thanks!
I keep extra butter in the freezer for baking, and as a shortcut to thawing it I usually cut it up into pieces just like you do, but I go a step further and place them into the metal work bowl of my mixer and kind of tile them broad side down against the metal. The bowl acts as a heat sink and helps get them softened more quickly. I usually dump then sugar right on top then come back in 20-30 minutes to start creaming.
Great idea! Thanks, Marc!
@@marcberm great tip. Thanks
Wonderful idea to show preparation!! Seeing someone cook gives a person a lot of courage to try. That cake looks special--I have some great grandchildren who love chocolate.
Thank you, Kevin and Mary Ann.
Thanks, Bluehill!
Informative, entertaining, hunger-inducing. As always.👨🏼🍳
Thanks so much, Adam!
My first chocolate pound cake, love this. Thankyou soo much
😊can’t wait to try
Hope you give it a try, Trudy!
You're braver than am I! I always crack my eggs into a bowl before adding to anything, making sure there are no shells.
Yes! Once years ago, I got a very rotten egg and always use a small bowl since that incident.
Hi Andrea - I'm usually good about cracking eggs without getting shells in the batter, but it is a good idea to crack the eggs in a separate bowl in case you ever get a bad egg. Thanks!
@@cavalcadeoffood ofcourse, because you are professional! I'm just a lover of cooking/baking.
Looking forward to “Golden age of Vinyl”!!! Ps perfect pound cake for sure🎉
Thanks, Trudy! Hope you can tune in on Saturday morning!
Hi Kevin and MaryAnn! I’m an experienced baker (at least I think so😉) and I still learned something new! Thanks! Happy Independence Day everyone 🇺🇸
Hi Judy! Glad you got something from the video! Happy Independence Day! Thanks!
Love chocolate pound cake eaten like strawberry shortcake!
Couple other tips for new bakers.
When using glass or dark bakeware, decrease that baking temperature by 25°. Yes, sometimes it increases the bake time, but it also substantially decreases the chances of burning!
You can also get a buttermilk powder to mix with milk if, for whatever reason you don't think you can stomach the look of sour milk.
If you keep your sugar and flour in the freezer, you're going to want to let those ingredients come to room temp as well.
If a recipe states 2 cups sifted flour, you need to sift the flour then measure using the spoon and level method. If it says 2 cups sifted, you measure then sift, still using all the flour you pre measured.
All great tips, bbymks! Thanks for sharing them!
@@cavalcadeoffood they're small, but they can make a big difference.
Hi Kevin
Looks delicious. Excellent baking advice. I think the best advice you gave was to read the recipe twice. So important. Thank you for a very informative video. Hi to Maryann and Ralph.😊
Thanks so much, Bonnie!
What an absolutely beautiful pound cake 🎂 ❤
Thanks, Julia!
When I was a kid big enough to stand at the counter and hold a portable mixer, I made one or two chocolate pound cakes at Granny's house. They had cocoa in them and came out dry. Your recipe sounds a lot better. I've made many a pound cake since, but the vanilla kind. In the South a pound cake is often taken to the bereaved when you visit them. I was baking one to take to my neighbor across the road after her husband died, and the power went off! It came back on about two hours later and finished baking and they said they liked it, but I bet it was "sad" sort of like the occasion.
Hi Jonathan - I often find that cakes with cocoa powder in them can bake up on the dry side. I'll bet your pound cake was still delicious and they appreciated the kind gesture. That's one of the upsides to a gas stove - you can still bake without electricity - but I think the electric stoves bake better, overall. Thanks!
Watching this video has made me hungry. I love chocolate. :)
Hi Mary! This is a good cake for chocolate lovers! Thanks!
As always , great show 👍
Thank you, Charles!
Another great episode.
Thanks for watching, Dan!
Love this step by step video. Especially helpful for those of us who haven't made pound cake. Thank you
You're welcome, Kim!
Ian't it wonderful that not only can someone from the plains join you in your MI studio kitchen, but can also listen to your radio show? How exciting! The cake turned out beautifully! Is this a family recipe? Thanks to you and to Mary Ann!😊
Hi Denise! Modern technology has made a lot of things possible! Always glad that you can join me! Thanks for letting me know about the cake - the recipe was in one of my old cookbooks. Thanks!
@@cavalcadeoffood The best recipes are tried and true!
Thank you Kevin. Thank you MaryAnn. This was helpful. I didn’t realize a pound cake could be baked in a bundt pan. I like the tip about having a damp cloth near the work area. It looks very good!
Thanks, Donna!
Enjoyable episode! Informative for many. Inspired me to make my sour cream pound cake ❤. And yes Hans can bake!
Hi David - I love everything about a sour cream pound cake! Thanks!
Hi Kevin ! Growing up we called it a Bunt Cake. I recall its popularity with a pudding mix added. Always a promo attached and a brand of course …. I imagine you have a Bunt Pan Recipe Cook Book?
Also, we made the Helmann’s Mayonnaise Chocolate…. Make that next ?
Love your shows !!
*Bundt spell check :)
Hi linetteelaine! I've never made a mayonnaise cake but have always been curious to try it. Maybe I'll do a episode on one in the future. Thanks!
Hi Kevin! In case you are wondering, I use Betty Feezors recipe for Chocolate pound cake, I love seeing that big old Westinghouse!
Hi Hans - you can't go wrong with a Betty Feezor recipe! I'll have to try hers next time. Thanks, Hans!
Thanks for the great recipe and the helpful hints!
You're welcome, Rosemary!
Yum😊
Thanks, Angie!
Thank you for that recipe and tips!
You're welcome, Anna! Appreciate you watching!
Came out perfectly!
Thanks, Sharon!
Hi, Kevin! Hot dog!!! I've been missing the radio hour and am truly excited it's back!! The cake looks wonderful. Pound cake was a favorite (lemon specifically) during my cake eating days. Sadly, that avenue of pleasure has been closed off now. Thanks for the video. I will definitely be listening on Saturday morning! Have a lovely day!!
Hi Nancy! Thanks so much and I hope you'll be able to catch the program on Saturday morning! Glad to be back on the air!
Hi Kevin! Thank you for sharing another wonderful recipe! Chocolate cake is my favorite and it looked so delicious with the vanilla ice cream. Always a pleasure to watch your videos and hoping you had a wonderful 4th of July! Looking forward to your radio program on Saturday!
Hi Kevin and Mary Ann! That does look moist! I've never made it in a bundt pan before as I was taught to use a tube pan, but this looks prettier in my opinion. I'll have to add it to my to do list!
Hi Beth! The cake did turn out moist, which sometimes is a trick with chocolate cakes.
Hi, Kevin! I will try this pound cake this weekend! So good to see you back! If you ever come to Nashville, I would be proud to cook you a meal or take you to the Loveless Cafe (look it up 😊)
Yes, pound cake is popular in the South...we use it in a vanilla flavor for short cake recipes. We LOVE it for breakfast or bunch, with a good cup of coffee. We love a lemon poundcake. I've been cooking for 50 years and I have never had a chocolate one!
Good advice from you on cooking from a recipe. It is so important to get everything together before you begin. It is also good to clean as you go to prevent confusion.
If you are a beginning cook, you are going to make mistakes! Laugh it off and try it again another day. Oh, be thankful for CZcams and cooking channels like Kevin's. They are priceless!
Thank you, Mary Ann, for running the camera ❤❤😽😽🐰🐰
Hi fumblebunny! A friend of mine was recently in Nashville and brought me back a Loveless Cafe cookbook and their biscuit mix, which I'm going to make this weekend. It sure sounds like my kind of place! Good advice about laughing it off and trying again. We all make mistakes when we start out, but this is how we learn things! Thanks!!
@@cavalcadeoffood You will enjoy their cookbook! I have one but it is an older one; don't know if it's the same as the new or not. Loveless' biscuits are what I call an "angel biscuit" (a yeast-type biscuit) and man, oh man, are they delish! Their fried chicken is so good too. Believe it or not, there are not a lot of us down here who still fry a chicken! Most of us have tried to get away from frying a lot of food and using bacon grease so much these days.
Kevin, a funny fact....I found out a few years ago that young women these days do not know how to cut up a chicken anymore! Grocery stores do all the work for them now. To be honest, I don't know when the last time I bought a whole chicken to cut up. Can't complain about the convenience now!
Happy 4th! 🎆🎆🎇🎇
Yummy! 😊
Thank you!
Thank you for doing this lovely chocolate pound cake video. I’m a chocoholic so the recipe was MUCH appreciated. 😄 🍫 💗
I was hoping you’d show the transfer of the cake from the wire cooling rack onto the cake plate as that gives me a little trouble sometimes when it’s not a flat topped cake (which I flip twice - I lay waxed paper on top of the cake , lay my hand over that and flip the whole wire rack of cake onto my paper covered hand, then I flip it once more onto a cake plate). With the Bundt cake I was usually try picking it up with my hands and transferring it. When I try sliding an extra wide metal spatula under it as it sits on the wire rack I’ve have the cake crumble/break apart somewhat on the bottom as they often settle lower, past the wires.
Please share your method of transfer.
Hi Kathleen - transferring certain cakes off the cooling racks can be a little tricky. Instead of running a spatula under the cake - which can tear the cake up if it has clung to the cooling rack - I will hold on to the cake and turn it upside down rack and all (having a plate of piece of wax paper to rest the cake on). Then I life the rack off the cake - this tends to work well without causing any damage. Then I'll often use a cardboard "round" - they sell these wherever they have cake making and decorating supplies - and slide the under the cake, transfer it to my cake plate and then slide the cake off. Thanks!
Chocolate Pound Cake is one of those things that has never come out well for me. Mine always come out dry and not very chocolatey. I am going to try this recipe though. Wish me luck.
Good luck, James! I hope you have better luck with this recipe. Thanks!
Delicious! Always fun watching you bake. Do you keep an oven thermometer in the oven, do you trust the thermostat? I ask because someone told me years ago that baking requires more exactness in measuring & temperature. Think glaze would be my selection. And finally, I am super excited that you are back on the air. I have so missed your radio show. Thank you for the doing camera work.😊😊
Hi Sallie! Yes, I always keep a thermometer in the oven. Of the many stoves I've used over the years, only a couple had a thermostat that was really correct, but most ovens either run fast (hot) or slow (cool) so a thermometer is a good investment. See you on the radio! Thanks!
Just Lovely! Yum. Got to try this one for sure! Do you have a coffee cake recipe using diced pears & apples with sour cream???? An elderly neighbor lady of mine made a wonderful coffee cake & I only know she added those three ingredients to her coffee cake recipe. Never got her family's recipe 😞. Love the memories of growing up in in upstate New York. Thanks for your time & God Bless you & yours!
Hi silverbubbles! I don't have a coffee cake recipe that calls for pears and sour cream but does that ever sound good!! Thanks!
Someone mentioned falling cakes. I remember my Mother telling us not to run or jump in the house because she had a cake in the oven (a GE stove) and she didn't want it to fall.
Hi Bluehill! I remember people worry about cakes falling, too. I never really knew if the cake would fall because of movement around the stove, or because of some other factor. Thanks!
Always double boiler for the chocolate. No doubt
Hi GVC - I've found that the double boiler works best. Thanks!
Kevin,
Have you ever tried buttermilk powder?
Hi John - yes, I have tried the buttermilk powder. It's fine, but I find I prefer to just make sour milk if I don't have any actual buttermilk. Thanks!
Im on the west coast and I would love to listen to your Cavalcade Radio hour but the live broadcast is a bit early for me. Is there a re-broadcast or recorded podcast of the show.?
Hi jbavar - I'm sorry that the station does not archive the programs. Cavalcade Radio Hour is only available live. Thanks!
Is it baking powder or baking soda?
Hi - this recipe calls for baking soda. Thanks!
Like a catholic school teacher. 😂