Decadent Chocolate Whipped Cream Pound Cake
Indulge in the rich and velvety texture of this Decadent Chocolate Whipped Cream Pound Cake. This delightful dessert features the unique use of whipped cream, creating a moist and tender crumb that melts in your mouth. Perfectly balanced with the richness of cocoa and a hint of vanilla, this cake is deliciously satisfying. Best enjoyed at room temperature, it makes for an impressive centerpiece for any gathering. For an added touch of elegance, serve with a generous dusting of powdered sugar and fresh strawberries, turning every slice into a delightful experience that your guests will love!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Whipping cream
1 cup (Whipped until stiff)
Eggs
2 (Large, beaten lightly)
Vanilla extract
1 teaspoon (Pure vanilla extract)
All-purpose flour
1 1/2 cups (Sifted)
Sugar
1 cup (Granulated)
Cocoa powder
1/3 cup (Unsweetened, sifted)
Baking powder
2 teaspoons (Sifted with dry ingredients)
Salt
3/4 teaspoon (Regular table salt)
Instructions
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1. Preheat your oven to 175°C (350°F).
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2. Generously grease an 8 x 4 inch loaf pan and dust with powdered sugar, ensuring to shake off any excess to prevent sticking.
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3. In a mixing bowl, whip the cream until it reaches stiff peaks, then gently fold in the eggs and vanilla extract until well combined.
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4. In a separate bowl, sift together all the dry ingredients: all-purpose flour, sugar, cocoa powder, baking powder, and salt.
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5. Gradually add the dry mixture to the whipped cream mixture, stirring gently until just combined (note that the batter will be thick and sticky).
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6. Spoon the batter into the prepared loaf pan, smoothing the top with a spatula.
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7. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the cake slightly pulls from the edges of the pan.
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8. Allow the cake to cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
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9. For the best flavor and texture, remember to bring the cake to room temperature before serving. Dust with powdered sugar and serve with fresh strawberries, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes this chocolate pound cake unique?
This cake uses whipped cream instead of butter to create a rich, velvety texture and a moist, tender crumb.
What size pan is required for this recipe?
An 8 x 4 inch loaf pan is recommended for this pound cake.
How should I prepare the loaf pan?
Generously grease the pan and dust it with powdered sugar, shaking off any excess.
What is the recommended oven temperature?
Preheat your oven to 175°C (350°F) before baking.
How do I prepare the whipping cream?
Whip the 1 cup of cream in a mixing bowl until it reaches stiff peaks.
When should I add the eggs and vanilla?
Gently fold the lightly beaten eggs and pure vanilla extract into the whipped cream once it has reached stiff peaks.
Which dry ingredients need to be sifted?
Sift together the all-purpose flour, sugar, cocoa powder, baking powder, and salt.
What is the consistency of the cake batter?
The resulting batter will be thick and sticky.
How long does the Decadent Chocolate Whipped Cream Pound Cake bake?
The cake typically bakes for 45 to 55 minutes.
How can I tell when the cake is finished baking?
The cake is done when a toothpick inserted in the center comes out clean and the cake starts to pull away from the edges of the pan.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 10 minutes before turning it out.
What is the best way to cool the cake completely?
Turn the cake out onto a wire rack to cool completely after the initial 10-minute cooling period in the pan.
At what temperature should the cake be served?
For the best flavor and texture, serve the cake at room temperature.
What garnishes are suggested for this cake?
A dusting of powdered sugar and fresh strawberries are recommended for an elegant presentation.
How many eggs are needed for this recipe?
You will need 2 large eggs, lightly beaten.
What kind of cocoa powder should be used?
Use 1/3 cup of unsweetened cocoa powder, sifted.
Is all-purpose flour suitable for this recipe?
Yes, the recipe calls for 1 1/2 cups of sifted all-purpose flour.
How much sugar is in the recipe?
The recipe requires 1 cup of granulated sugar.
What type of vanilla extract is best?
The recipe specifies using pure vanilla extract for the best flavor.
How much baking powder is used?
Use 2 teaspoons of baking powder, sifted with the other dry ingredients.
What role does the whipped cream play?
It acts as the primary fat and aerator, contributing to the cake's unique moist crumb.
Can I use regular salt?
Yes, 3/4 teaspoon of regular table salt is used in this recipe.
Is it necessary to sift the dry ingredients?
Yes, sifting ensures a smooth batter and even distribution of the leavening agents and cocoa.
How should the dry ingredients be added to the wet ingredients?
Gradually add the dry mixture to the whipped cream mixture, stirring gently until just combined.
Should I use a spatula for the batter?
Yes, use a spatula to smooth the top of the thick batter once it is spooned into the pan.
Why use powdered sugar to dust the pan?
It prevents sticking while providing a slightly sweet, delicate crust compared to using flour.
Is this cake suitable for gatherings?
Yes, it is described as an impressive centerpiece that guests will love.
What is the total number of ingredients?
There are 8 main ingredients in this recipe.
Does the cake contain any butter?
No, this specific pound cake recipe relies on heavy whipping cream for its fat content.
Can I serve this cake immediately?
It is recommended to let it cool completely and reach room temperature for the best experience.