85g unsalted butter
1 tsp vanilla extract
Ingredients (B) - sift together
155g all-purpose flour
44g unsweetened cocoa powder
1/8 tsp baking powder
1/8 tsp baking soda
¼ tsp salt
Ingredients (C) - combine
2 egg whites
Ingredients (D) - combine
1 tbsp instant coffee granules, dissolved in 3 tbsp water
1) Preheat oven to 180C.Grease cake pan*.
2) Cream butter and sugar in (A) till light and creamy. Beat in vanilla. Dribble in (C) slowly, about 1 tbsp at a time, beating constantly for about 2 mins.
3) On LOW speed, beat in 1/3 of (B). Mix until just combined. Gradually beat in ½ of (D). Beat in 1/2 of the remaining flour mixture, followed by the rest of (D). Lastly, beat in the rest of the flour. Take care not to overmix.
4) Pour batter into pan and smooth the top.
5) Bake for 45 to 50 mins till skewer inserted comes out clean.
6) Cool in pan for 10 mins. Unmold and cool completely.
* The above is for a 16cm bundt pan. The original recipe uses double the amount of ingredients and can make: one 25cm bundt pan OR one 23cm tube pan OR two 8.5x4.5x2.5cm loaf pans. Adjust baking time as necessary.
Glaze recipe(courtesy of Giselle of KC, with some modifications):
140g dark couverture chocolate buttons
75g 45% cream
1/2 tbsp golden syrup
1/2 tbsp instant coffee granules, dissolved in a few drops of water
1) Mely chocolate and cream over a double boiler. Stir occasionally until chocolate is melted and mixture is smooth.
2) Remove from heat, stir in glden syrup and coffee. Stir until combined.
3) Set aside to cool until thicken slightly. Pour over cooled cake.
Do I see some question marks over your head? Wondering what this recipe is for? Hee, you might have guessed, it's a chocolate cake. To be exact, it's Chocolate Pound Cake, which I adapted from Alice Medrich’s Chocolate & the Art of Low-Fat Desserts. You might have noticed that recently I've been using Alice Medrich's recipes. The first was the Yogurt Marble Cake. I noticed that her recipes have got pretty rave reviews from the blogs I frequent, so I decided to try them out.
True enough, I must say that this recipe turned out a success as well. The cake is deep, dark and very chocolaty. Paired with the Mocha Chocolate Glaze, this cake is truly heaven chocolate cake lovers.
Close-up of the interior
Paired with frozen strawberry yogurt