DessertSnack

Chocolate Fudge Pound Cake

Name: Chocolate Fudge Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 2 h 5 min
Yield: 12 portioner
Cuisine: american
Ingredients: 227 g unsalted butter softened to room temperature; 400 g granulated sugar; 5 stk. large egg room temperature; 65 g unsweetened cocoa powder; 80 ml brewed coffee hot; 2 tsk. vanilla extract; 1 tsk. red food coloring (valgfrit); 150 g all-purpose flour; 0,25 tsk. salt; 120 g walnut chopped

A dense and moist pound cake with a deep chocolate flavor enhanced by coffee. Chopped walnuts add a pleasant crunch to the rich, fudgy crumb.

En original opskrift af Forkin

Tid i alt: 2 t. 5 min.
Portioner: 12
Sværhedsgrad: Mellem
Pr. portion: 439 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten, mælk, nødder og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

227 gunsalted butter, softened to room temperature
400 ggranulated sugar
5 stk.large egg, room temperature
65 gunsweetened cocoa powder
80 mlbrewed coffee, hot
2 tsk.vanilla extract
1 tsk.red food coloring(valgfrit)
150 gall-purpose flour
0,25 tsk.salt
120 gwalnut, chopped

Udstyr

wire rack · spatula · mixing bowl · whisk · oven · stand mixer · bundt pan

Fremgangsmåde

Trin for trin

1
Preheat your oven to 190°C (375°F) and thoroughly grease and flour a 10-cup bundt pan.
Ca. 5 min.
Kokkens note: Using a baking spray that contains flour can make this step quicker.
2
In a large bowl with an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until the mixture is light, pale, and fluffy.
Ca. 5 min.
Kokkens note: This creaming process incorporates air which helps the cake rise, so don't rush it.
3
Add the eggs one at a time, mixing well after each addition until fully incorporated.
Ca. 3 min.
Kokkens note: Scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly mixed.
4
In a separate medium bowl, whisk together the unsweetened cocoa powder, hot coffee, vanilla extract, and red food coloring, if using, until a smooth paste forms.
Ca. 2 min.
5
With the mixer on low speed, gradually pour the cocoa mixture into the butter and egg mixture, mixing just until combined.
Ca. 1 min.
6
In another bowl, whisk together the all-purpose flour and salt, then add it to the wet ingredients in two batches, mixing on low speed only until no dry flour is visible.
Ca. 2 min.
Kokkens note: Avoid overmixing the flour, as this can lead to a tough cake.
7
Remove the bowl from the mixer and use a spatula to gently fold in the chopped walnuts.
Ca. 1 min.
8
Pour the batter into the prepared bundt pan and smooth the top with the spatula.
Ca. 1 min.
9
Bake for 60 minutes at 190°C (375°F).
Ca. 1 t.
10
Reduce the oven temperature to 150°C (300°F) and bake for an additional 15 minutes.
Ca. 15 min.
Kokkens note: A wooden skewer inserted into the center should come out with a few moist crumbs attached when the cake is done.
11
Place the pan on a wire rack and let the cake cool in the pan for 20 minutes.
Ca. 20 min.
Kokkens note: This allows the cake to firm up slightly, making it easier to remove from the pan.
12
Carefully invert the cake onto the wire rack, lift the pan off, and allow it to cool completely before slicing and serving.
Ca. 10 min.

Pr. portion

Næringsindhold

33%Score

Kalorier: 438,9kcal
Protein: 7g
Kulhydrat: 51g
Fedt: 25,1g
Kostfibre: 3,2g
Sukker: 34,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store in an airtight container at room temperature or in the refrigerator.

Genopvarmning

Serve at room temperature or warm a slice briefly in the microwave for 10-15 seconds.