So, I hurt myself last month and had to take a break from cooking. But I am slowly getting back to myself, and today I am baking with some help to use up the buttermilk that was being stockpiled while I couldn’t cook. We normally go through a lot of buttermilk.
So, here we go with a ‘triple chocolate buttermilk pound cake’. I grabbed it off a web site just to use buttermilk. This is the buttermilk, vanilla and [amazon_textlink asin=’B00DTR9R9Q’ text=’espresso powder’ template=’ProductLink’ store=’002′ marketplace=’US’ link_id=’d0ba76d2-ca52-11e8-bedb-595448e40aa8′] ( not instant, but plain old normal. It’s powdered- it dissolves.).
This is the butter, eggs and sugar.
And the flour, cocoa, salt and baking powder, which they say to wisk, not sift, which is easier. And seemed to work ok. Since we no longer need to sift to remove bugs, but to put air into it, this actually worked well.
Then there were chocolate chips— that was 2 types of chocolate.
And now, before a stint in the oven…
Almost done! Smells so good!
Done! That’s an actually bit of broom corn from a broom class we took. It’s what people used to use to check cakes. You can see it came out clean. [amazon_link asins=’B0743B496X’ template=’ProductCarousel’ store=’002′ marketplace=’US’ link_id=’b548546b-ca54-11e8-92f1-531b2aeea62b’]
And then there were two glazes, a buttermilk glaze and a chocolate glaze. Neither was remarkable, but both were serviceable. But I didn’t get a photo of it before being cut because company came and we served it right away. It was a decent cake, and really moist. Company liked it, but It’s not one of the best chocolate cakes I have made for the amount of work that went into it. So, not a keeper. Two people had 3 pieces each though, so it was certainly not a bad cake. 🙂
I am going to say something about the pan. A lot of comments on the recipe was about how hard it was to get out of the pan. In 1991, I needed to stock a new apartment, and I went to the now defunct McCrory’s that was across from the University I went to. I purchased a few items, including a springform bundt/flat pan. On the way home, I dropped that bag and dented the round part. I pounded it out and it worked fine. I got it out specifically to use it fro this, but the cake plopped right out easily.
I love this pan and would recommend it to anyone. I have more expensive and newer pans, but I will never stop loving this first one. This is basically it, only way higher quality.
[amazon_link asins=’B00004RFPR’ template=’ProductCarousel’ store=’002′ marketplace=’US’ link_id=’6c88ac5f-ca54-11e8-a4d4-d3c4cde2a13a’]
