A classic one-bowl chocolate cake for your Valentine’s menu

Do you remember that scene in Chocolate when Juliette Binoche gives Johnny Depp “his favorite” chocolate, and in doing so creates sexual tension, can you cut it with a knife? That’s what I think of when I eat this cake. Luxury chocolate, is it somehow also light, airy and (dare I say) a magical feeling? You’ve heard of “engagement chicken,” but I think a classic chocolate pound cake is more likely to inspire a marriage proposal.

My mom has been making a version of this cake all my life and it’s one of my favorite flavors in the world – she calls it her Hershey Bar Pound Cake (because of its classic taste). it’s based on a classic Hershey Bar), but in honor of Valentine’s Day, I’m ordering the Milk Pound Cake “Chocolat” in my most convincing French accent. All you need are 8 ingredients, a bowl and you’ve got the best classic chocolate pound cake you’ve ever tasted. Your Valentine demand this cake, so read on to see how it comes together.

So, what is the difference between a pastry and a regular cake?

First, a cake vocab lesson. The original pound cake got its name from the fact that it’s a classic pound cake recipe that calls for each pound to include flour, sugar, eggs, and butter. While that’s not the case today, pound cake is still considered a “high-proportion” cake, meaning it has more butter and sugar compared to flour. The result is a rich, creamy, fluffy cake that almost melts in the mouth. It’s super moisturizing, which means it holds up for several days without drying out.

What’s the secret to a moist chocolate pound cake?

When I read a new cake recipe, I’m always looking for the magic words: buttermilk, sour cream, or yogurt. All of these specialty dairy products are slightly acidic, which reacts with baking powder or baking soda, leaving a deliciously light and super moist texture. Want to make this cake but don’t have buttermilk on hand? (Happens to the best of us.) Make this tried-and-true substitute for buttermilk:

  • Measure a tablespoon of white vinegar or lemon juice into a bowl.
  • Add a cup of milk, stir well and let stand for 5 minutes. Dairy swap is ready!

Another secret of this cake is the large amount of pure melted chocolate. While many cakes call for cocoa powder, this one is straight molten chocolate bars and lots. The result is a classic chocolate pound cake that is rich and delicious, almost like a marzipan.

How to make this classic chocolate pound cake

It’s a one-bowl wonder, that’s just how I’ve enjoyed my baking projects lately. This cake follows the classic method of whisking butter, sugar, and eggs until fluffy, then alternating dry ingredients with your buttermilk. Finally, the chocolate and vanilla are incorporated into the mixture before transferring it all to the bread pan.

This cake is definitely delicious enough to eat naked, but to really come to life, I like to spread a simple chocolate ganache (made of only cream and chocolate) on top and let it solidify. . Served with fresh cream, obviously.

How to store leftovers

You mean you didn’t finish this cake in one sitting? Luckily, it actually holds up well for a few days wrapped in foil on the countertop, so you’re better off cutting out the crumbs to snack on all day. I also love chopping and freezing in a gallon-sized ziploc so we always have a delectable dessert ready when we need it. To defrost, simply microwave at 50% power for about a minute.

Check out the recipe for this classic chocolate pound cake, and if you did, don’t forget to rate, review and tag us on Instagram.

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