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!
– 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.
Enjoy Chocolate Heaven