The ultimate chocolate pound cake! This is Maida Heatter’s perfect recipe: it is dense, dark, delicious and is covered with smooth and shiny chocolate icing. If you love chocolate, you have to try this…
3 cups sifted all-purpose flour
1 TBS. baking powder
1/2 tsp. salt
1/2 lb. (2 sticks) butter
1 TBS. vanilla extract
1/2 tsp. almond extract
2 TBS. plus 1 tsp. instant coffee
3 cups sugar
1 cup strained, powdered, unsweetened cocoa (preferably Dutch process)
1 3/4 cup milk
Adjust oven rack one-third up from from the bottom of the oven. Preheat oven to 350 degrees.
Butter a 10 x 4-inch tube pan (or use a bundt pan; buttered and floured), line the bottom with baking parchment cut to fit, butter the paper, and coat lightly with fine, dry bread crumbs. Sift together flour, baking powder, and salt. Set aside.
In large bowl of electric mixer, beat the butter to soften it a bit. Add the vanilla and almond extracts, the instant coffee, and gradually add the sugar. Scrape sides and bottom of bowl with a rubber spatula as necessary all during mixing. Beat in the eggs on at a time, beating after each until it is incorporated. On lowest speed gradually add cocoa. Alternately add milk and sifted dry ingredients each in three additions; in this case, start with the milk since the batter is rather heavy at this stage. Beat only until smooth after each addition. Finish as usual with dry ingredients. Turn into pan. Jiggle the pan briskly several times to level top.
Bake 1 1/2 hours or until the top springs back when lightly touched and the cake comes away slightly from the sides of the pan. Let the cake cool in the pan on a rack for 10 to 15 minutes. Cover with a rack and invert. Remove pan and paper. Let cool upside down. When completely cool, prepare the following:
9 ounces sweet or semisweet chocolate.
4 1/2 ounces (1 stick plus 1 tablespoon) butter, at room temperature
Break up the chocolate and place it in the top of a small double boiler over hot water on medium heat. When it is almost completely melted, remove the top of the double boiler and stir with a small wire whisk until smooth. Add the butter 1tbsp at a time, stirring with the whisk until smooth after each addition. The icing might thicken with the first few additions of butter, but then it will thin out as the remainder is added. Place four strips of wax paper or baking parchment around the outer edges of a cake plate. Place the cake on it, upside down. Pour the icing over the top, letting some run down on the sides. With a long, narrow metal palatal, quickly spread over the sides first, and then the top. Remove wax paper strips.