Vermeer Chocolate Pound Cake Recipes

VERMEER CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 325°F.
• To make the cake:.
• Use 8.5" x 4.5" x 2.5" metal loaf pan to trace and cut out a rectangle of wax paper.
• Butter the loaf pan and insert wax paper at the bottom of the pan.
• Butter the wax paper.
• Melt chocolate squares in a small heatproof bowl over hot, but not simmering, water, stir occasionally.
• Remove from heat and set aside.
• In another bowl, combine flour, baking soda, baking powder and salt and set aside.
• Cream butter and sugar in a large bowl with an electric mixer.
• Beat, for about three minutes, until light and fluffy.
• Beat in the cooled chocolate, then the eggs one at a time and the vanilla.
• Stir in half the flour mixture.
• Then stir in the sour cream.
• Then stir in the remaining flour.
• Quickly stir in the 1/8th cup of Chocolate Liqueur, remembering to shake well before pouring.
• Scrape the batter into the prepared pan and smooth the top.
• Bake for 50-55 minutes or until toothpick inserted into the middle of the cake comes out clean.
• Cool in the pan on a rack for 10 minutes.
• Remove the cake from the pan, and peel wax paper from base, let the cake cool completely.
• Fill base of pan with ½ 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.
• To make the glaze:.
• Sift confectioner's sugar into a bowl.
• Using an electric mixer beat in the Chocolate Liqueur, remembering to shake well before pouring.
• 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.
• Serving suggestion:.
• Serve with vanilla ice cream that has been drizzled with Vermeer Dutch Chocolate Cream Liqueur. Created by Elizabeth Colie Gadberry.

BASIC CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

HORTENSIA'S BEST-EVER CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
• Sift together the flour, cocoa, baking powder, baking soda, and salt.
• Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
• Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
• Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
• Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
• To finish, dust the cake with cocoa or confectioners' sugar.

BEST CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
• Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
• In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.