My son received an invitation to go his classmate house for a one-to-one play date! Tomorrow will be the date, thinking of it intimidates me a bit...what shall I say to his classmate's mum for the 1-2 hours?! Then I realize may be I should bring something for the morning tea, so the first thing I think of is the Bake-along Deep chocolate pound cake.
I read through some of the comments on this cake, some mentioned about the high honey contains and the taste of it, thanks for their sharing. I reduced the honey to only 2 tbsp as someone suggest (can't recall who suggest it, if you are the one please said so huh ^^) But I'm not sure whether the cake should turn out tasting sweet, because mine didn't taste very sweet as I didn't increase the sugar contains. (I only think of it after the cake was in the oven) I faced some problem when I needed to whisk together the honey mixture and the cocoa powder to smooth, I guess because my honey mixture was too little for the cocoa powder therefore, I added the boiling water to 5~6 tbsp. I have mentioned before that the oven I used got problem with carbon dropping down when oven is switch on, I placed a baking tray on the top rack to hold the carbon dropping whenever I need to bake, not sure is this the reason which cut down my baking time to only 50 mins. instead of the mentioned 1 hours 8 mins.
I like the dense texture of this cake and ...lastly as I added walnut to this cake, as you know walnut has that kind of unique bitterness. Which I don't think kids will like this kind of chocolate cake. Overall, I still think it is a nice cake!
First time shooting photos using this lens at night. I actually don't like it as my place is lack of lighting :( and ...I'm lack of knowledge on the camera light control too :(
Bought the whole walnut with shell at Preston Market. Oh, yes, Preston Market is a good place to buy meat and seafood, there are lot of stalls like in Victoria Market.
(source from : Bon Appetit Dessert Cookbook, Barbara Fairchild)
2-1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt (use Himalayan Pink Salt)
1/4 teaspoon baking soda (omitted)
1/2 cup sour cream (use mix-berry yoghurt, as I don't have plain yoghurt)
1/4 cup natural unsweetened cocoa powder
1/4 cup honey (use 2 tbsp)
2 tablespoons boiling water (use 5~6 tbsp)
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3 walnuts, crushed
1/2 cup mini semisweet chocolate chips
- Position rack in center of oven, preheat to 175C. Butter and flour 9x5x3-inch metal loaf pan; tap out excess flour.
- Whisk flour, baking powder, coarse salt, and
baking sodain medium bowl. Whisk sour creamyoghurt and milk in small bowl.
- Sift cocoa into another small bowl. Whisk in honey and
25~6 tablespoons boiling water until smooth. Cool completely.
- Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scrapping down bowl. Beat in flour mixture alternately with
sour creamyoghurt mixture in 2 additions each until just blended. Stir in chocolate chips.
- Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about
1 hour 8 minutes. 50 mins. Remove cake from pan and cool.
Pack up this way, do you think is ok? ^^