RSS

The Cake Slice Bakers: Chocolate Cream Pound Cake Trifle

20 Mar

It seems like this month’s challenge came around so fast.  I wasn’t too excited about the winning cake as I am not a huge fan of chocolate desserts.  Unless of course it’s a warm molten cake with a scoop of vanilla ice cream! I decided early on that I was going to use the cake to make a trifle since I thought it would be too boring on its own.  This ended up being quite a good idea as the cake itself was not too pretty looking.  It formed this crust on top and kind of sank.  Although I am not complaining about the crust because it tasted sooo good.  Sort of reminded me of a chocolate lady finger if the existed.  Wait, do they exist?  If so I have never seen them! LOL

I tried a tiny piece of the cake before assembling the trifle and it was quite good.  I used regular cocoa powder instead of the Dutch process cocoa powder the recipe calls for.  I also added 1/2 tsp of pure orange extract thinking it would add a nice touch which luckily it did…orange and chocolate always seems to be a combo.  The other components of the trifle are a sauce of blueberries, raspberries and marionberries and regular cool whip.  I added orange juice to the berry sauce and orange extract to the cool whip to keep that background flavor throughout the dessert.  I did not try the finished dessert because I am taking it to my Bible study group tomorrow.  I hope the ladies enjoy it!

Check out my fellow bakers’ cake here.

Recipe from Cake Keeper Cakes by Lauren Chattman

Ingredients:

  • 6 tbsp unsweetened Dutch process cocoa powder
  • 1/4 cup heavy cream
  • 1 cup plus 2 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 stick unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract

Method:

Heat the oven to 325F.  Grease a 9×5 inch loaf pan and dust with flour.  Sift the cocoa powder into a heatproof bowl.  Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling.  Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste.  Set aside to cool.

Combine the flour, baking soda and salt in a medium mixing bowl.  Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.  Scape down the sides of the bowl once or twice as necessary.  Beat in the cocoa powder paste until smooth.  With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition.  Stir in the vanilla extract.  Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides after each addition.  After the last addition mix for 30 seconds on medium speed.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula.  Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, about 1hr and 10 min.  Let the cake cool in the pan for 5 minutes.  Invert it onto a wire rack and then turn it right side up to cool completely.  Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.

 

 

Advertisements
 
8 Comments

Posted by on March 20, 2011 in Uncategorized

 

8 responses to “The Cake Slice Bakers: Chocolate Cream Pound Cake Trifle

  1. emily

    March 20, 2011 at 10:04 PM

    What a splendid idea to use it in a trifle! Good job!

     
  2. rachel

    March 20, 2011 at 10:56 PM

    guess I now know what to do with the remaining cake.

     
  3. Felice

    March 21, 2011 at 2:27 AM

    Oh, I do love a good trifle. I know what you mean about the sinking and crunchy top as mine did this too. I still liked the flavor of it, and it was gone very quickly.

     
  4. Summer Rose

    March 21, 2011 at 5:42 AM

    Orange sure is a v wonderful touch to chocolate, i agree.
    The trifle is so wonderfully creative idea.

     
  5. Kelly-Jane

    March 21, 2011 at 11:40 AM

    It’s be lovely as the trifle spong in trifle. You trifle looks gorgeous, hope you all enjoyed it 🙂

     
  6. Melissa B.

    March 21, 2011 at 9:17 PM

    For a homely, unattractive cake, it sure was delicious! The crusty top was my favorite part too! Soooooo delicious, kind of like the top on a really good brownie.

     
  7. Elle

    March 23, 2011 at 1:17 AM

    Great and beautiful trifle…and brilliant idea to use the pound cake that way.

     
  8. Katie

    March 23, 2011 at 3:51 AM

    What a fantatsic way to use your cake! Looks so good! I’m sure everyone was delighted with it

     

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: