A Delicious Double Chocolate Pound Cake
Despite having a rude name, a dump cake is delicious and very easy to make. Dump cakes of all kinds, including pound cakes, have been popular years and are staples in many baker’s recipe files.
One well known tip to making an excellent cake is in properly beating the ingredients. To many bakers over beat their batters and end up with flat cakes. For an airy batter, beat the softened butter and sugar really well until the creamed mixture looks wispy and pale. Beat in the eggs and vanilla until all the streaks are gone. Fold in the dry ingredients only until moistened, don’t beat too long.
When you add the dry ingredients to keep the flour mixture from flying into the air, switch to low speed. Since over beating the flour can make a cake tough or flat, beat only until the batter is moistened and you can’t see any flour streaks. It’s always better to stir in any baking chips by hand , your mixer may crush them.
Be sure the cake is done before you take it out of the oven. You can use either a cake tester, a thin metal wire with a knob on top, or an old fashioned toothpick. Gently push the toothpick into the middle of the cake and quickly pull it straight out. If any batter sticks to the stick you need to bake the cake a bit longer. If the tester comes out clean your cake is done. Quickly remove the cake from the oven and let it cool on a cooling rack, you want the heat from the pan to disappear. A silky, smooth pound cake is a moist and rich treat. Often you don’t even need to ice it, it is perfect by itself!
Double Chocolate Pound Cake
1 loaf cake or 8 servings
1 1/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon salt
1 cup butter, softened ( 2 sticks).
1 cup sugar.
2 teaspoons vanilla.
1/2 cup mini chocolate chips.
With butter, lightly grease bottom and sides of 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3-inch loaf pan. Dust with flour. Shake out excess flour. Set aside. With a sifter or mesh strainer, sift 1 1/4 cups flour together with the cocoa and salt into medium sized bowl. Set aside.
Use your stand mixer to combine the moist ingredients. Set your mixer at medium speed and cream the butter. Gradually add the white sugar until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, making sure that they are well blended. Add the vanilla to the batter. Slowly add the cocoa but don’t over mix. Reduce the speed to low and gradually beat in reserved flour mixture, 1/2 cup at a time, beating just until blended and no streaks remain. Stir in the chocolate chips by hand.
Heat your oven to 325 degree F. Pour the batter into the floured loaf cake pans and fill to about ¾ full. Bake until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2- inch pan. With narrow spatula or knife, loosen cake from pan. When cooled completely you will want to seal the cake well to keep it moist.