Wow. Yesterday was QUITE the day!! Stephen let me sleep in, like the angelic husband that he is, then we whisked ourselves promptly off to the downtown farmer's market. Again, wow!! The number of fabulous looking vendors!! There were so many things I wanted to try... had to be strong... but I couldn't resist handmade pierogies that were melt-in-your-mouth delicious, and the BEST gyro I have EVER had!! I know where I'm getting my lunch every Saturday till the end of October!! I'll take more pictures next week for you. :)
Then I came back, strapped on the apron, and set to work making 2 full meals, complete with desserts. Last Sunday I accidentally signed up to feed the missionaries and take a meal to an elderly woman on the same day! Not knowing anyone, I couldn't think of any way to trade, so I just went with it. Two soups, two breads, two desserts!! And finally, a truly scrumptious chocolate cake for my hubby and all you chocolate-lovers out there! Yes, I know, I'm strange.
But oh, it feels so GOOD to feed missionaries again!!!
Chocolate Buttermilk Pound Cake (adapted slightly from Passionate About Baking)
1 cup plain flour
1/4 cup whole wheat flour
1/2 tsp baking powder
heaping 1/4 cup cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
100ml buttermilk (use a glass measuring cup with ml)
2 tsp pure vanilla extract
Grease and flour the sides of a 8 inch springform or straight-sided round cake pan. Line bottom with parchment, and butter and flour parchment.
Preheat the oven to 325 degrees.
Sift together the flour with the cocoa, baking powder, baking soda and salt. Set aside.
Cream the butter and sugar until fluffy. Beat in eggs one at a time, then the vanilla.
With beater on low, add the flour and buttermilk alternately in three lots (flour, buttermilk, flour, buttermilk, flour)
Bake for 45-50 minutes till top is springy, and toothpick inserted in the center comes out with a few crumbs. I suggest checking after 35 minutes, you do NOT want to overbake this cake!
Meanwhile, make the glaze…
100gms (3.5 oz) dark chocolate (I used Dove chocolate
3 tbsps cream
Gently simmer the cream and chocolate over low heat, stirring constantly until the chocolate just melts. Take off heat and stir briskly till nice and shiny. The glaze should be nice and thick, yet of flowing consistency. Add a little cream if the glaze is too thick, or a little chocolate if it is too thin. It will continue to thicken as it cools down.
Overturn the cake out gently on rack, and remove the lining. Turn it back on another rack. Let it cool for about 15-20 minutes. Pour the glaze evenly over the hot cake, coaxing it all around, letting some drip over the sides. I served mine with homemade whipped cream.
I have to admit, I over-baked mine a bit. Still learning the quirks of my VERY hot oven! But I promise, it was still scrumptious!
The flavor was deep, dark, and everything chocolate cake should be. Keep an eye on it, pull it out when it has more of a brownie-like texture, and you will melt for it!
Please join my Nibbles and Novels party tomorrow! It goes live at 10:00 tonight, for my friends on the other side of the ocean. :)
Shared at On the Menu Monday