Chocolate Pound Cake with Clementine Cream Cheese Frosting

Chocolate Pound Cake

Pound cake is one of my favorite types of cake. I remember my mom always got the frozen Sarah Lee pound cake, cut it into squares, melted chocolate, and feed it to my brother and me like fondue. My brother and I always felt so fancy and the pound cake was better than the fruit when dipped in chocolate, of course.

This time I decided to do chocolate pound cake with a clementine cream cheese frosting, because I love the combination of chocolate and orange. I then wrapped up my creations and gave them as presents for my coworkers.

This recipe makes for 1 standard sized loaf pan pound cake, but I used a smaller loaf pan this time, because I bought the disposable kind to give as presents. If you get the smaller disposable tins, this recipe only fills 1 and ½ a tin. So I doubled the recipe to fill 3 tins.

The frosting recipe makes quite a bit, but trust me, you’ll want it on every bite!

Chocolate Pound Cake

Ingredients

Cake

–          1 cup flour

–          Pinch of salt

–          ¾ cup unsweetened cocoa powder (I use Ghirardelli)

–          2 ounces semi-sweet baking chocolate (roughly chopped) (I use Ghirardelli)

–          ⅓ cup boiling water

–          2 sticks of unsalted butter (softened)

–          1 cup white sugar

–          ¼ cup packed dark brown sugar

–          2 teaspoons pure Mexican vanilla extract

–          1 teaspoon instant espresso powder

–          5 eggs

Preheat the oven to 320 degrees and grease a standard 8 inch loaf pan.

In a small bowl whisk together the flour and salt. In another medium bowl combine the cocoa powder and chopped semi-sweet chocolate, then pour the boiling water over the chocolate and stir until it resembles a clay ball.

In a stand mixer fitted with the paddle attachment, combine the butter, both sugars, vanilla, espresso powder, and chocolate mixture until light and fluffy.

Add the eggs one at a time, scrapping the sides of the bowl periodically. Then add the flour slowly, I usually add it in three different increments.

Pour into your prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean when poked.

Let cool before frosting.

Clementine Cream Cheese Frosting

–          1 (8 ounce) package of cream cheese (softened)

–          1 stick of butter (softened)

–          1 ½ cups powdered sugar

–          1 teaspoon pure Mexican vanilla extract

–          Zest of 3 clementine’s

Cream together the cream cheese and butter. Add the powdered sugar, vanilla, and zest, and mix until smooth and creamy.

Spread on the chocolate pound cake.

Chocolate Pound Cake

Enjoy Chocolate Heaven

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