What's for Breakfast - Chocolate Whipping Cream Pound Cake

 

Yes - "stressed" spelled backwards is "dessert," which doubles as breakfast at our house.

Chocolate Whipping Cream Pound Cake

This moist Chocolate Whipping Cream Pound Cake has a velvety soft texture, fine crumb. and the perfect amount of chocolate flavor!

Ingredients

• 3 sticks (1 ½ cups) (339g) unsalted butter, softened
• 3 cups (600g) sugar
• 5 large eggs
• 3 cups (342g) Cake Flour
• ½ teaspoon (2g) baking powder
• ½ cup (41g) unsweetened natural cocoa powder
• ½ teaspoon (3g) salt
• 1 ½ cup heavy cream or whipping cream (348g)
• 2 teaspoons (8g) vanilla extract

For the Chocolate Glaze

• 4 oz Semi-Sweet or Dark Chocolate
• 3 oz Heavy Cream or Whipping Cream

Instructions

1. Preheat the oven to 325 degrees F. Grease and flour a large tube pan (we used a 10 inch pan)
2. In a separate bowl add the flour, baking powder, salt and cocoa powder.  Whisk to combine and set aside.
3. Add the butter to the bowl of your mixer, mix until smooth.  Gradually add the sugar and  mix until fluffy and lightened in color, this will take 3 to 5 minutes.
4. Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
5. Add the 2 teaspoons of vanilla to the whipping cream.  With the mixer on low speed, alternately add the flour mixture and the whipping cream.  Begin and end with the flour mixture. (We do three additions of dry ingredients and 2 of whipping cream.)  
6. Bake at 325 degrees for 1 hour and 20 minutes, or until a long wooden skewer or toothpick comes out clean or with just a few crumbs attached.  Ovens bake differently so check at around the 1 hour mark and adjust the baking time as needed.
7. Allow the pound cake to cool in the pan for 10 minutes before turning out.

Yum

❤ ❤ ❤