Sunday, April 7, 2013

Bake Along #42 - Deep Chocolate Pound Cake (5th Class - 3D House Cake)

The theme for Bake Along #42 is Deep Chocolate Pound Cake, plus considering for this Sunday's class we need to bring a Butter Cake & Sponge so I decided to have something for a change in the flavour of the cake and so I am baking it to kill 2 birds with 1 stone.

I am substituting the sour cream with yogurt, whole milk with HL Low Fat Choc Milk, omit the Kosher salt and considering to omit honey too. So here I go, hoping to do a good job out of it. But sadly, taste good but texture fail. Maybe I didn't do a good job with the creaming. Seems nt to have fate with Creaming Method for all recipes...

As for the sponge, I am using original sponge that I tried jus 2 days ago from here. Personally, I quite like this recipe.

For RG's class, we supposed to bring a square 11x11x3" height of sponge for the 'garden' and a 8-9"x2" height of butter cake for the 'house. Due to my small oven, I had a constraint so I came up with a 11x10" garden to go along with a 8" butter cake. Am glad it still turn out nicely done. 

Review for the Chocolate Pound Cake is light and fragrant but it is nt my hubby's favorite, it doesn't bring in good review from him. Hahah~ For me, I love it, except for texture.. 

Happy baking everyone, I had a lot of fun! 

Deep Chocolate Pound Cake ( adapt frm Bon Appetit)
- I baked in a 8x8 square tin
2 1/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt *omit
1/4 teaspoon baking soda
1/2 cup sour cream *replace with yogurt
1/2 cup whole milk *replace with low fat choc milk
1/4 cup unsweetened cocoa powder
1/4 cup honey *omit
2 tablespoons boiling water
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
1) Whisk dry ingredients together, mix sour cream, honey in another bowl
2) Sift coco powder in a bowl, add 2TBsp of hot water and honey and mix into paste.
3) Beat butter and sugar til fluffy, beat in eggs 1 at a time. Add vanilla extract and chocolate paste
4) Add in flour and milk mixture, alternating both. Stir in chocolate chips
5) Pour in greased and lined pan, bake at 180deg for 1 hour.

I am submitting this post to 'Bake Along' organised by Joyce from Kitchen Flavours , Lena from Frozen Wings and Zoe from Bake For Happy Kids


kitchen flavours said...

Hi Priscilla,
Your 3D House Cake is absolutely beautiful! You are really good at cake decorating! I'm glad that you've tried out the chocolate cake!
Thank you for baking along with us!

Priscilla said...

Hi Joyce,

Thanks for the compliments!! You should have seen some of the others who have even much nicer deco than mine. And hope you dun mind me using the pound cake for my 3D House.. I'm having fun and doing research on the next topic.. =)

lena said...

no problem at all using the cake for the house. We really appreciate you joining us. HOw do you find the texture? dense for you? I can see that you're attending a lot of these cake decorating classes. It must be so much fun. I think your 3d house and garden are fantastic!

Priscilla said...

Lena, thanks... I find it very fun to bake along the theme... At least I dun need to crack my head on new ideas to try.
I find the texture too dense, as in not moist enuf. But in terms of taste, I find it light and fragrant, not very chocolatey so everyone can accept. Could it be I over beat the mixture in my mixer? So sad I did not justify the cake well enuf.. =(
Oh, I m attending a Deco Class by Richard Goh at the CC. Another 3 lessons to go.. Very fun...

Jeannie Tay said...

Hi Priscilla, love what you did to your chocolate pound cake, so much work!

Priscilla said...

Thanks Jeannie.. Cos need to bring butter cake so I tot 'Why not?' LOL...

angeline ong said...

Pris, that 3D cake house is adorable. Mind of using this idea for Christmas time. hehehe..

You omit totally the honey? still can bake so nice... I dun dare, cos I'm not expert yet so just follow the recipe.

I wish Taiping got this kind of classes, I wish to go and on hands making them.

Zoe said...

Hi Priscilla,

Nice to have you baking along. Like you, I thought of substituting the fatty ingredients (ie. sour cream) to something less fatty at first but prefer to stick to the original hoping for the most ideal taste and texture.

Glad that you have fun baking with us. Like how you decorated your cake into a little farmhouse :D


Priscilla said...

Hi Angeline,
Yup, i omit totally. I am wondering if thats the reason my cake a bit dry as its 1/4 cup of liquid omitted. But the taste is still nice. Maybe i shld try again..? =)
Sure u can use my idea for Xmas. No worries.

Hi Zoe,
Thanks.. So did urs turn out well..?