Chocolate Velvet Pound Cake With Chocolate Glaze
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.25 cups
Sugar1 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 large
Egg2 large
Egg White1 cup
Plain Yogurt (low-fat)1 tsp
Vanilla1 cup
Light Brown Sugar1 cups
Lowfat MilkDirections:
1
Special equipment: 6 cup fluted tube pan sprayed with vegetable oil spray Preheat oven to 350 degrees
2
Position rack in lower third of the oven
3
On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined
4
Add the softened butter, whole egg, and egg whites
5
Set a timer for 2 minutes as you begin beating on medium speed
6
As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up
7
Stir the optional espresso powder into the yogurt, if you are using it
8
Add the yogurt and vanilla to the batter
9
Beat at high speed for exactly 2 more minutes
10
Scrape the batter into the pan
11
Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean
12
Do not over bake
13
Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely
14
Serve sprinkled with powdered sugar
15
Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa
16
Use a wooden spoon to stir in just enough milk to form a smooth paste
17
Stir in the remaining milk
18
Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously
19
Boil gently for 1 1/2 minutes, stirring constantly to prevent burning
20
Off heat, stir in vanilla
21
Cool to room temperature
22
Spoon glaze over cake