Chocolate Pound Cake with Caramel Icing

Indulging in a slice of Chocolate Pound Cake with Caramel Icing is like wrapping yourself in a warm, cozy blanket. The rich, velvety chocolate flavor of the pound cake perfectly complements the luscious, buttery caramel icing on top. This dessert is not just a feast for the eyes but also a delight for the taste buds. Whether it’s a special occasion or simply a weekend treat, this cake is sure to impress. Let’s dive into the chocolatey goodness!

The Upside of Chocolate Pound Cake with Caramel Icing

Chocolate Pound Cake is a classic dessert that brings comfort and joy. Its dense and moist texture makes it a perfect companion for coffee or tea. The addition of caramel icing elevates the flavor profile, adding a sweet, buttery layer that takes the cake to a whole new level. This dessert is not only rich in taste but also easy to make, making it an ideal choice for both novice bakers and seasoned pros. Plus, it keeps well for several days, so you can enjoy it longer!

Shopping List

• 1 cup unsalted butter, softened
• 1/2 cup shortening
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk, room temperature
• 2 teaspoons instant coffee or espresso, dissolved in 1/4 cup hot water
• 1 tablespoon vanilla extract
• 1 cup heavy cream
• 1 (16-ounce) box light brown sugar
• 1/2 teaspoon baking soda
• 1/2 cup butter, cut into 8 pieces

Gear Up: What to Grab

• Mixing bowls: For combining ingredients.
• Measuring cups and spoons: Accuracy is key for baking.
• Stand mixer or hand mixer: To achieve the perfect cake batter.
• Baking pan: A standard loaf pan works best for this recipe.
• Whisk: Essential for mixing dry ingredients.
• Spatula: For scraping down the sides of your mixing bowl.

Stepwise Method: Chocolate Pound Cake with Caramel Icing

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour your loaf pan to ensure the cake doesn’t stick.

Step 2: Cream the Butter and Shortening

In a large mixing bowl, combine 1 cup of softened unsalted butter and 1/2 cup of shortening. Beat them together until the mixture is light and fluffy.

Step 3: Add Sugar and Eggs

Gradually add 3 cups of granulated sugar to the creamed mixture, beating well after each addition. Next, add the 5 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.

Step 5: Mix in Buttermilk and Coffee

Dissolve 2 teaspoons of instant coffee or espresso in 1/4 cup of hot water. Add this mixture along with the 1 cup of buttermilk and 1 tablespoon of vanilla extract to the creamed mixture. Mix well.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Prepare the Caramel Icing

In a saucepan, combine 1 cup of heavy cream and 1 (16-ounce) box of light brown sugar. Bring to a boil over medium heat, stirring constantly. Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes. Remove from heat and add 1/2 teaspoon of baking soda and 1/2 cup of butter cut into 8 pieces, stirring until smooth.

Step 9: Ice the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, pour the warm caramel icing over the top of the cake, letting it drip down the sides.

Dietary Swaps & Alternatives

• Butter: Use vegan butter for a dairy-free option.
• Buttermilk: Substitute with almond milk mixed with vinegar or lemon juice.
• Cocoa Powder: Use a dairy-free cocoa powder for a vegan version.
• Heavy Cream: Coconut cream can be used as a dairy-free alternative for the icing.

Avoid These Traps

• Overmixing the batter: This can lead to a dense cake.
• Not measuring ingredients accurately: Baking requires precision.
• Skipping the cooling time: Icing a warm cake can cause it to melt and slide off.
• Using cold eggs or buttermilk: Room temperature ingredients blend better and create a fluffier texture.

Meal Prep & Storage Notes

Chocolate Pound Cake with Caramel Icing can be made ahead of time and stored. After the cake has completely cooled, wrap it tightly in plastic wrap and store it in an airtight container. It will stay fresh for up to 5 days at room temperature. You can also freeze the cake for up to 3 months; just make sure to wrap it well to prevent freezer burn. Thaw in the refrigerator before serving.

FAQ

Can I use any type of cocoa powder for this recipe?

It is best to use unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed cocoa can also be used, but it may alter the flavor slightly.

How do I know when my cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there’s wet batter on the toothpick, continue baking for a few more minutes.

Can I make this cake in advance?

Absolutely! The cake can be made a day or two in advance. Just be sure to store it properly to keep it fresh.

What can I serve with Chocolate Pound Cake?

This cake pairs beautifully with whipped cream, fresh berries, or a scoop of vanilla ice cream for an indulgent treat!

Hungry for More?

This Chocolate Pound Cake with Caramel Icing is not just a recipe; it’s an experience. Each bite is a celebration of chocolate and caramel that will leave you yearning for more. Try it out for your next gathering, and watch as it becomes the star of the dessert table. Happy baking!