Monday, March 21, 2016

Birthday Poundcake

The spring sun is making short work of the overnight snow; I even have the windows open now.  It's a beautiful day.   Which is good because we have an outdoor Girl Scout values egg hunt scheduled for our meeting this afternoon.

And I'm making a new cake:  chocolate-chip poundcake for our neighborhood babysitter's 17th birthday.  We'll celebrate this afternoon after Girl Scouts.  The cake itself is an adapted version of my Orange Poundcake, which is both delicious and easy.

(UPDATE:  It was good but I undercooked it, though the skewer came out clean.  Seemed the chocolate chips gathered in the middle, too.  Maybe reduce to 1 1/2 cups.)

Chocolate-Chip Poundcake

4 large eggs
1 teaspoon vanilla extract
2 sticks unsalted butter, at room temperature, plus more for the pan
1 1/4 cups granulated sugar
1/2 teaspoon kosher salt
2 cups all-purpose flour
2 cups semisweet chocolate chips

Heat oven to 325° F. Butter a 9-by-5-inch loaf pan.

In a small bowl, whisk together the eggs and vanilla. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add the sugar and the salt and beat for 2 minutes. Slowly add the egg mixture. Beat for 3 minutes. Reduce speed to low and slowly add the flour.   Stir in the chocolate chips.  Transfer the batter to the prepared pan. Bake for 60 to 70 minutes.

Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate.

Cool completely before glazing with Chocolate Glaze below (from here.)

Chocolate Glaze
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

Mommy Hungry

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