Chocolate Pound Cake with Peanut Butter Whipped Cream
Makes: 8 –12 servings
Rich dark chocolate pound cake topped with creamy, light and delicious peanut butter whipped cream.
Ingredients
For the pound cake
140g (~1¼ cups) cake flour
56g (2/3 cup) high quality dark unsweetened cocoa
2½g (1/2 teaspoon) salt
118 milliliters (1/2 cup) whole milk
2g (2 teaspoons) espresso powder
170g (3/4 cup) unsalted butter, softened at room temperature
248g (1¼ cups) granulated sugar
165g (3 large) whole eggs, at room temperature
15 milliliters (1 tablespoon) vanilla extract
120g grated dark chocolate (I used 72%)
For the whipped cream
237 milliliters (1 cup) heavy whipping cream, cold
20g (2 tablespoons) powdered sugar
50 grams (3 tablespoons) creamy peanut butter (do not use “natural”)
5 milliliters (1 teaspoon) vanilla extract
Instructions
For the pound cake
Pre-heat oven to 350 degrees; generously grease a regular sized loaf pan with non-stick cooking spray or butter
Sift cake flour, cocoa powder and salt into a medium bowl; set aside
In a small bowl or measuring cup, stir together milk and espresso powder; set aside
In the large bowl of an electric mixer with a paddle attachment, combine the butter and sugar on medium high speed for several minutes or until light and fluffy
Reduce speed to medium and add eggs, one at a time, mixing until combined; mix in vanilla
Reduce speed to low and slowly add half of sifted dry ingredients; carefully add all of milk and then add remaining dry ingredients mixing just until combined
Remove bowl from mixer and fold in grated chocolate
Pour batter into prepared baking pan and bake in center of oven for 60-70 minutes or until a knife comes out clean from center
Allow cake to cool on a wire rack for twenty minutes; run a knife around edges of loaf before carefully removing from pan
For the whipped cream
While pound cake is cooling, chill the large bowl and whisk from an electric mixer in refrigerator
When ready to make whipped cream (right before serving), place all ingredients into bowl
Beat on medium-high speed for two to three minutes or until stiff peaks form
Serve in a bowl alongside pound cake or dollop onto slices before serving
Notes
Cake barely adapted from Sugar Hero Store cake wrapped tightly with seran wrap. Enjoy within two days of baking for best results, or freeze for up to one month Whipped cream should be made just prior to serving for best results
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/chocolate-pound-cake-with-peanut-butter-whipped-cream/