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Receta Chocolate Velvet Pound Cake With Chocolate Glaze
by Global Cookbook

Chocolate Velvet Pound Cake With Chocolate Glaze
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Ingredientes

  • 1 1/4 c. sugar
  • 1 c. all-purpose flour
  • 1/4 c. unsweetened Dutch Process (alkalized) plus cocoa
  • 2 Tbsp. unsweetened Dutch Process (alkalized) cocoa
  • 1/4 tsp baking pwdr
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 4 Tbsp. unsalted butter softened to room temperature
  • 1 lrg egg
  • 2 lrg egg whites
  • 2 tsp instant espresso pwdr freeze dry (optional) coffee crystals
  • 1/2 c. lowfat plain yogurt
  • 1 tsp vanilla Powdered sugar for dusting optional
  • 1/3 c. light brown sugar
  • 1/4 c. unsweetened Dutch process cocoa pwdr
  • 1/3 c. lowfat lowfat milk
  • 1/4 tsp vanilla 6 c. fluted tube pan sprayed with vegetable oil spray

Direcciones

  1. Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking pwdr, baking soda, and salt till thoroughly combined.
  2. Add in the softened butter, whole egg, and egg whites. Set a timer for 2 min as you begin beating on medium speed. As soon as the dry ingredients are moistened, increase the speed to high and continue mixing till the 2 min are up. Stir the optional espresso pwdr into the yogurt, if you are using it. Add in the yogurt and vanilla to the batter. Beat at high speed for exactly 2 more min.
  3. Scrape the batter into the pan. Bake 30 to 35 min or possibly just till a thin wooden skewer inserted in the center of the cake comes out clean. Don't over bake. Cold in the pan on a wire rack for ten min before unmolding on the rack to cold completely. Serve sprinkled with powdered sugar.
  4. Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa. Use a wooden spoon to stir in just sufficient lowfat milk to create a smooth paste. Stir in the remaining lowfat milk. Cook over medium heat till mix simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 min, stirring constantly to prevent burning. Off heat, stir in vanilla. Cold to room temperature. Spoon glaze over cake.
  5. Yield: 12 servingsPrep Time: 20 minutesCook Time: 40 min
  6. Difficulty: Easy