Prep 1 hr 35 mins
Cook 1 hr 41 mins
I am resending this recipe. This is the corrected version! I really made a goof up on the original. Sorry about the mistake I've made.
- 3 tablespoons unsweetened dutch cocoa
- 1 1⁄2 teaspoons unsweetened dutch cocoa
- 3 tablespoons boiling water
- 1 1⁄2 teaspoons vanilla
- 3 large eggs
- 1 1⁄4 cups cake flour, sifted
- 3⁄4 cup sugar
- 2 tablespoons sugar
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 13 tablespoons unsalted butter, softened
- Preheat oven to 350°F.
- Use a 8 x 4 x 2 1/2" loaf pan, (4 cups) or any 6 cup loaf pan or fluted tube pan, greased and floured.
- In a medium mixing bowl whisk together the cocoa and water until smooth.
- Allow to cool to room temperature and lightly whisk in the vanilla and eggs.
- In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
- Add 1/2 the chocolate mixture and the butter.
- Mix on low speed until the dry ingredients are moistened.
- Increase to medium speed and beat for 1 minute to develop the cake's structure. Scrape down the sides.
- Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
- Scrape the batter into the prepared pan and smooth the surface with a spatula.
- The batter will be almost 1/2 inch from the top of a 4-cup pan.
- (if your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
- Place loosely with buttered foil over the cake after 20 minutes to prevent over browning.
- The cake should start to shrink away from the sides of the pan only after removal from the oven.
- Let the cake cool in the pan on a rack for 10 minutes.
- Loosen the sides with a metal spatula and invert onto a greased wire rack.
- If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
- TOPPING: This is for extra moistness and gives a subtle coffee accent.
- In a small pan, stir together 1/4 cup water and 2 Tbsp sugar.
- Bring to a full rolling boil.
- Cover and remove from heat. When cool, add 1 tbsp Kahlua.
- When cake is baked, brush half the syrup onto the top.
- Cool the cake 10 minutes and invert it onto a lightly greased rack.
- Brush the bottom and sides with remaining syrup.
- Reinvert onto rack, top side up, to finish cooling.
I would know one of my beloved Rose Levy Beranbaum's recipes from a mile away with a blindfold on! Gotta love The Cake Bible... This cake, along with all of Rose's butter cakes, is tender and fluffy, even the pound cake. This one is no exception! I am still searching for a more dense traditional chocolate pound cake...perhaps I should just ask Rose myself hehe.
I made this cake and let it cool, then cut slices and topped with strawberries in syrup and Cool Whip. Definately a winner in my house!
I needed a chocolate and cake fix - this cake certainly did the trick! I doubled the mixture, it took about double the time to cook, but it is just yummy. I got a bit confused with the double cocoa and double sugar quantities listed in the recipe, so the cake got all of them. I also used very heaped spoons of cocoa as someone else had mentioned it could be a bit more chocolatey. Will definitely make again. Thanks for a delicious and easy chocolate cake recipe.