Vanilla Chocolate Pound Cake |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 10 |
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The original pound cake is from Williams - Sonoma dessert book, the glaze is mine. Enjoy!! Ingredients:
vanilla mixture |
2 cups plain flour |
1/2 tsp baking powder |
1/2 tsp salt |
1 cup butter |
1 2/3 cups granulated sugar |
4 eggs |
1/2 tbsp vanilla |
chocolate mixture |
1 3/4 cups plain flour |
1/4 cup cocoa powder |
1/2 tsp baking powder |
1/2 tsp salt |
1 cup butter |
1 2/3 cups granulated sugar |
1 tsp instant coffee powder dissolved in 2 tsp hot water, cooled |
4 eggs |
1/2 tbsp vanilla |
glaze |
8 oz plain chocolate, chopped |
1/2 cup heavy cream |
7 oz white chocolate, chopped |
1/2 cup heavy cream |
Directions:
1. Vanilla mixture:
2. Preheat oven to 325F (165C). Butter and line the base of two 8 1/2 x 4 1/2 inch loaf pans.
3. Line them with parchment paper and butter the paper. Sift together the flour, baking powder and salt. Beat the butter and sugar together till light and creamy. Break the eggs in a separate bowl and beat lightly, add 1/4 cup of the eggs to the butter mixture and beat on medium speed until incorporated. Repeat with the remaining beaten eggs in 3 equal portions. Add vanilla and beat again.
4. Add half of the flour mixture and beat in low speed until mixed well, then add the remaining flour and beat until no white streaks are visible.
5. Chocolate mixture:
6. Sift together the flour, cocoa powder, baking powder and salt. Beat the butter and sugar together till light and creamy. Add the instant coffee. Break the eggs in a separate bowl and beat lightly, add 1/4 cup of the eggs to the butter mixture and beat on medium speed until incorporated. Repeat with the remaining beaten eggs in 3 equal portions. Add vanilla and beat again.
7. Add half of the flour mixture and beat in low speed until mixed well, then add the remaining flour and beat until no white streaks are visible. Pour the mixtures in the prepared pans beginning with the vanilla mixture and then add a layer of the chocolate mixture. Keep repeating the process until 3/4 the loaf pans. Bake for 1 hour and 10 minutes. Let cool in the pans for 30 minutes then invert on a wire rack to cool.
8. Make the glaze:
9. Heat heavy cream until simmering point and pour over the chopped plain chocolate, stir until smooth and let cool and thickened slightly. Repeat the same with the white chocolate. When cooled and thickened, pour the white chocolate first over the cooled cake then spoon the plain chocolate mixture over the white one and use a fork to a wavy pattern beginning from top to bottom. You want to give the look of wood. Let cool completely until glaze sets.
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