Cocoa Pound Cake

I borrowed a book from the library and it was a pretty special one. It encompasses both recipes and stories which basically gets you reading it over and over again. One of the recipes that calls for a try is the cocoa pound cake. The author , Donia Bijian , recreated this cake recipe to rewind the old-school simple cakes she always buy from the lunch kiosk.  

''Positive cake'' is a self-acclaimed nickname. Anyone that receive it will have a much more positive thinking towards life. Okay, it does not have any magical powers but I think the power of a word can change someone's mind. I gave these 'goodies' to my relatives and I can say that they were pretty delighted because there were little notes of goodness on every slice. This purpose is to not just allow them to eat it, but a double bonus as well. For example, I wrote the meaning of brave on a little note and tied it around the cake. That is how you make someone better, i guess? 

Cocoa Pound Cake 

recipe adopted from Maman's Homesick Pie by Donia Bijian

Yields 1 9-inch Bundt cake (loaf style works fine, too)

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsweetened cocoa powder

6 ounces (1 ½ sticks) softened unsalted butter

1 ½ cups sugar

1 teaspoon vanilla extract

3 large eggs, at room temperature

¾ cup buttermilk, at room temperature

1. Butter a 9-inch Bundt pan.

2. Preheat the oven to 350.

3. Sift together the flour, baking powder, baking sods, salt, and cocoa powder.

4. In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, approximately 2 minutes. Add the vanilla extract. Beat in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl.

5. Fold in the dry ingredients alternately with the buttermilk, mixing well after each addition.

6. Spread the butter evenly into the pan. Bake on the center rack for approximately 35-40 minutes , until a toothpick inserted in the center comes out clean.

7. Remove from the oven and allow to cool for 10 minutes before unmolding onto a wire rack to cool.

8. To serve, place on a cake platge and drizzle with chocolate glaze (see following recipe) or simply sprinkle with confectioner’s sugar.

Chocolate Glaze

¾ cup heavy whipping cream

6 oz dark chocolate, chopped

In a heavy-bottomed saucepan, scald the cream. Remove from heat and whisk in the chocolate until the glaze is smooth and glossy. Drizzle over cake.