前两天，机缘之下，到访Eshter Lau(Copycake Kitchen)的家，
Deep Chocolate Pound Cake (浓郁巧克力磅蛋糕）(Recipe adapted from Bon Appetit with minor changes)
280gm cake flour flour
1 tsp baking powder
3/4 tsp kosher salt
1/4tsp baking soda
1/2 cup yogurt/sour cream (I used whipping cream)
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
2-3 tbsp boiling water
113 gm unsalted butter, softened
2 large eggs
1/2 cup mini semisweet chocolate chips
- Position rack in the center of oven, preheat to 350F/175C. Lined a 9"x5"x3" loaf pan.
- Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk yogurt and milk in another small bowl. Sift cocoa powder in another bowl and whisk in honey and boiling water until smooth. Cool completely.
- Using electric mixer, beat sugar and butter in a medium bowl until light and fluffy. Beat in 1 egg at a time, occasionally scraping down sides of the bowl. Add cooled mixture, stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with yogurt/sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
- Transfer batter to prepared pans, smooth top and bake until tester inserted comes out clean, about 1 hour.
Don't judge the book by the cover. This cake may look dry on the outside but actually it is very moist on the inside.
Both father and daughter like the cake very much. In the blink of an eye, they had finish about 3/4 of the cake. You can see just how good it tastes!
Actually, the cake looks much more attractive when it is fresh from the oven. Unfortunately, it shrank when cooled and looks more dry than it actually is.