Vermeer Chocolate Pound Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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If you like chocolate, cake and liqueur this is for you. It's a wonderful cake that is a fit for everyday or for dressed up holidays. This comes from the Vermeer site but any chocolate liqueur that you like will work as Vermeer is no longer available in North America. You might use Godiva, it's what I use now. Ingredients:
3 ounces unsweetened chocolate |
8 tablespoons unsalted butter, softened |
1 cup all-purpose flour |
1 cup sugar |
1/2 cup sour cream |
1/8 cup chocolate liqueur (goes into the cake batter) |
1/2 cup chocolate liqueur (for soaking finished cake) |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon vanilla |
1/2 teaspoon salt |
2 eggs |
1 cup confectioners' sugar |
3 tablespoons chocolate liqueur |
Directions:
1. Preheat oven to 325°F.
2. To make the cake:.
3. Use 8.5 x 4.5 x 2.5 metal loaf pan to trace and cut out a rectangle of wax paper.
4. Butter the loaf pan and insert wax paper at the bottom of the pan.
5. Butter the wax paper.
6. Melt chocolate squares in a small heatproof bowl over hot, but not simmering, water, stir occasionally.
7. Remove from heat and set aside.
8. In another bowl, combine flour, baking soda, baking powder and salt and set aside.
9. Cream butter and sugar in a large bowl with an electric mixer.
10. Beat, for about three minutes, until light and fluffy.
11. Beat in the cooled chocolate, then the eggs one at a time and the vanilla.
12. Stir in half the flour mixture.
13. Then stir in the sour cream.
14. Then stir in the remaining flour.
15. Quickly stir in the 1/8th cup of Chocolate Liqueur, remembering to shake well before pouring.
16. Scrape the batter into the prepared pan and smooth the top.
17. Bake for 50-55 minutes or until toothpick inserted into the middle of the cake comes out clean.
18. Cool in the pan on a rack for 10 minutes.
19. Remove the cake from the pan, and peel wax paper from base, let the cake cool completely.
20. Fill base of pan with 1/2 cup of Chocolate Liqueur, remembering to shake well before pouring. Put the cake back into the pan and allow the liqueur to soak in well.
21. To make the glaze:.
22. Sift confectioner's sugar into a bowl.
23. Using an electric mixer beat in the Chocolate Liqueur, remembering to shake well before pouring.
24. Mix, for about two minutes, until smooth and thin Drizzle glaze over the top of the cooled cake, smoothing with a knife where necessary, allowing glaze to drip down the sides of the cake.
25. Serving suggestion:.
26. Serve with vanilla ice cream that has been drizzled with Vermeer Dutch Chocolate Cream Liqueur. Created by Elizabeth Colie Gadberry.
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