With chocolate cakes, I’ve got to be in the mood for it. As simple as a chocolate cake recipe can be, I  found it to be the hardest especially when it comes to finding that perfect chocolatey cake that you can never get sick of eating it. 

I’m picky when it comes to chocolate cakes. It has to be rich, but not too dense. It has to be luscious and not crumbly. It has to be moist and not too dry. Best if the texture is moist and also (somewhat) creamish-cottony. And without compromising the chocolatey taste.

The traditional ones use buttermilk and most use coffee which I tend to avoid. The way and method it is being made can also vary from recipe to recipe;  which makes it even harder to pick that one recipe to suit your mood.

Add that to the number of eggs used, which and when ingredients are mixed in together and you’ll find yourself in a a clumsy muddle.A few trial and error in the last few months led me to this:

Considering that (almost)every recipe is different, this is by far one of the best chocolate pound cakes I have trialled and errored.

The only thing missing is the ganache, but I reckon if the cake is good enough, there would be no need for ganache at all! Enjoy.

Chocolate Pound Cake

2017-03-18 07:21:58

Serves 6

Rich and not too dense chocolatey pound cake perfect as a birthday cake or served during tea-time

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Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Ingredients

1. 1 stick unsalted butter, room temperature
2. 3/4 cup sugar
3. 2 large eggs, room temperature
4. 1 tbsp coffee powder (optional)
5. 1 tspn vanilla extract

Wet Ingredients

1. Quarter cup evaporated milk
2. Half cup sour cream

Dry Ingredients

1. 1 cup plus 2 tbsp sel raising flour
2. 3/4 unsweetened cocoa powder
3. Half tspn salt
4. Half tspn baking soda

Instructions

1. Set oven to 160.2 degree Celsius (350 F)
2. Grease a deep pan with baking spray and line with wax paper
3. Cream sugar and butter till light and fluffy.
4. Add eggs, one at a time and then add vanilla extract and coffee powder
5. Sift all the dry ingredients and set aside
6. In a separate bowl, whisk milk and sour cream
7. Begin with adding a portion of the dry ingredients to the creamed mixture of butter, sugar and eggs. Blend lightly
8. Alternate with a portion of wet then the dry. End with dry
9. Blend together but don't over beat
10. Place the mixed batter into the pan. Spread out evenly
11. Bake about 40-50 minutes. Check that the inserted toothpick comes out clean
12. Set aside to cool
13. Pull away the wax paper to serve

Notes

1. Ensure that the eggs and butter are at room temperature so that the batter comes together easily

Grubbs n Critters https://grubbsncritters.com/

A few more weeks days and summer will officially make it’s round to this part of the world.

That means hotter days and longer daylight hours. How much longer daylight hours I wouldn’t have a clue because if I don’t know any better, I would think that it’s already summer here in the Netherlands since early June. 

Mother Nature must have been confused!

I mean, what’s with the sun rising before 5 a.m and not setting till almost after 10.30 p.m.? In the recent nights, it only gets dark closer after 11 p.m and that’s already more than 18 hours of long daylight.

Confused much? I know I am.

Plus the fact that it has been mostly sunny (sometimes windy, rainy and hailing) on most days where we would be walking out of the house with NO layering or jackets needed AND that we already are seeing mossies and flies around, it might as well be summer already.

No matter how tired I feel, it feels so wrong to go to bed when it’s still light outside after 10.30 p.m. It’s deceiving too and because of that, we ended up stretching our days longer and going to bed really, really late.

I am still getting used to the longer daylight hours and am in two minds if I like it as much as I like that it gets dark after 5-ish. Not that it matters to how early late we go to sleep but I do wonder how much longer will daylight be when the REAL summer comes. 

Now I don’t know what summer would bring, but I  am not looking forward to the extended school vacation  the kids will be having. That means: more expenses needed for daycare and the monkeys will be coining mayhem to a whole brand new level to test our parenting skills because they are bored out of their skull from having nothing to do all day for weeks on end.

God help us.

Until then, while the tulip season may be well and truly over by now, as far as I’m concerned,  we are officially still in spring. Not too hot, not too cold…but getting really, really warm!

With the exception of the longer daylight and sometimes temperamental weather, spring still remains my most favourite season of the year.

Out here, the changing landscape would be too beautiful to ignore.