I love cake – I especially love chocolate cake! Warren Brown’s cookbook, Cake Love, is filled with beautiful temptations; but, today, I just wanted chocolate, so I tried his Chocolate Pound Cake. The crumb is moist and light – especially for a pound cake – and the chocolate flavor really shines through.
Warren says the secret to great chocolate cake is cocoa powder that contains 22 – 24 percent butterfat. I used Penzeys.
I poked some holes in this cake with a long bamboo skewer, and drizzled it with Chocolate Cabernet Sauce that we bought at Anette’s Chocolate by Brent in Napa. I served it with a touch of whipped cream and a few fresh blueberries.
Mallard Duck at Channel Islands Harbor |
Indie.Tea says
The cake looks amazing. And that sauce…wow.
Lizzy says
Now that’s one wonderful cake! Your mold is gorgeous…such crisp definition.
marla says
I am so on love with that book Cake Love. Your cake looks decadent & fabulous!
Kathy says
Susan, What a gorgeous looking cake. I love Penzeys Cocoa! Great photos! I have to get baking…it’s been so hot in NJ I don’t want to turn on the oven!
Ryan says
Such a gorgeous pound cake and it looks amazing with that sauce! Chocolate pound cake is the best!! That’s a great idea to use Penzey’s cocoa. I’ll have to get some the next time I go by the store.