Hot Chocolate Pound Cake
Tick tock said the clock. Are you stressed or a cool cucumber? I guess I would say I’m somewhere in the middle. I’ve gotten some stuff done but not everything so I’m feeling some pressure but that’s completely normal for this time of year. One thing I’m not used to is having a blog to write although like I’ve said in other posts, I’m really enjoying having a reason to do all this holiday baking. My mom reminds me often of how I used to get so upset when she would make me help her in the kitchen when I was a kid. I remember it well. Sorry Mom that I was so difficult to deal with but I’m glad now she made me do it. I’m fortunate to have the skills and knowledge that almost completely came from her. I’m sure the kitchen arguments weren’t the worst thing she had to deal with! I know it has to be strange now though because I find so much enjoyment in the kitchen. It’s my happy place.
So to continue my killing-myself-with-chocolate kick I’ve made a wonderful chocolate pound cake because why not? I love a good chocolate pound cake. Especially when you have a pretty bundt pan which I do so it worked out perfectly! I like to serve it toasted with a smear of cream cheese.
I almost wish it wasn’t gone or I’d be having it right now with my coffee. Do you know why pound cake is called pound cake? It’s because traditionally these cakes were made with a pound of butter (4 sticks), a pound of sugar and a pound of eggs. We’ve adjusted them along the way but that’s where they started. Mine doesn’t have a whole pound of anything but it’s still called a pound cake. I guess I could call it a bundt cake but I don’t want to. Either way, it’s a good thing to have around this time of year (if it stays around, ours didn’t) for drop by guests. You could also make up a batch of these Jammin’ Thumbprint cookies, Chocolate and Cream Cheese Sweet Rolls or Orange and Cranberry Sweet Rolls, Homemade Peppermint Patties or this AH-mazing Warm Chocolate Cheesecake, too. Any of these will do nicely! See, lots of chocolate in my recent past.
I used a regular chocolate pound cake recipe but added a few extra things. I started with butter and sugar. Some of the sugar I substituted brown sugar. I’ve done that for a while and like the result. Brown sugar is a little sweeter and it’s more moist but doesn’t change the ratio of wet and dry so it works perfectly.
Here are my other contributions. I used my hot chocolate, regular cocoa and a bar of good chocolate. Every chocolate recipe I’ve made lately I want to go straight to the hot chocolate powder and cream cheese.
I mixed all these ingredients together, I buttered and SUGARED my pan. I like the tiny crustiness you get from using sugar instead of flour and it doesn’t leave a white film on the outside of the cake. I’ve heard of people using cocoa as well. Then just bake it off. It’s that simple.
Once I let it cool really well and unmolded it, I thought it needed something so I dusted it with powdered sugar. Next time I think I’ll use a cream cheese glaze but you probably guessed that, huh?
- 2 1/2 sticks butter, softened
- 2 cups granulated sugar
- 1 cup light brown sugar, lightly packed
- 4 eggs
- 1 (8 ounce) bar cream cheese, softened
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup cocoa powder
- 2/3 cup hot chocolate powder
- 1 (3.5 ounce) bar of melting chocolate of your choice
- 1 teaspoon vanilla
- 1 cup sweetened condensed milk
- 3 cups cake or all-purpose flour
- powdered sugar for garnish
- Pre-heat oven to 300 degrees.
- Sift dry ingredients together and set aside.
- Cream together butter and sugars.
- Add eggs one at a time, and beat just until combined.
- Add cream cheese just until combined. Do not over mix.
- On the top of a double boiler or a glass or metal bowl set atop a small pot of simmering water, melt chocolate.
- Add chocolate to mixture and stir to incorporate.
- Add milk and dry ingredients and mix until just blended.
- Stir in flavoring.
- Butter and sugar a bundt pan or two loaf pans.
- Fill pan with batter leaving about an inch of space or more at the top for rising.
- Cook for 1 1/2-2 hours until toothpick comes out clean.
- Serve warm with a smear of cream cheese if desired.
What’s your favorite holiday dessert?