Rich dark chocolate pound cake topped with creamy, light and delicious peanut butter whipped cream.
I have to be honest, when I first made this recipe, I was nervous that it wouldn’t meet my high expectations for dessert, but I was proved wrong. That says a lot because finding a chocolate cake that can stand up on its own is pretty darn hard. But this chocolate pound cake, full of rich dark cocoa powder and a ton of grated chocolate (hello, arm workout!) is certainly a cake that is good enough to eat alone. The dark chocolate flavor is poignant and the cake is dense and rich just like a pound cake should be.
But while you can eat the cake alone, I kind of think it calls for whipped cream. And while regular whipped cream would work, peanut butter whipped cream really seals the deal. I mean, if we are going to go there, you might as well really go there! Chocolate and peanut butter lovers, rejoice!
For those observing the holiday, I hope you all have an easy fast!
- 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%)
- 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
- 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
- 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
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