Chocolate Fudge Pound Cake
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.
Forkinによるオリジナルレシピ
- 合計時間
- 2 時間 5 分
- 人数
- 12
- 難易度
- 普通
- 1人分
- 439 kcal
アレルゲン情報: 卵、グルテン、乳、ナッツ類、木の実類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
- 227 gunsalted butter, softened to room temperature
- 400 ggranulated sugar
- 5 個large egg, room temperature
- 65 gunsweetened cocoa powder
- 80 mlbrewed coffee, hot
- 2 小さじvanilla extract
- 1 小さじred food coloring(お好みで)
- 150 gall-purpose flour
- 0.25 小さじsalt
- 120 gwalnut, chopped
調理器具
wire rack · spatula · mixing bowl · whisk · oven · stand mixer · bundt pan
作り方
手順
- 1
Preheat your oven to 190°C (375°F) and thoroughly grease and flour a 10-cup bundt pan.
約5 分
調理のヒント: 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.
約5 分
調理のヒント: 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.
約3 分
調理のヒント: 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.
約2 分
- 5
With the mixer on low speed, gradually pour the cocoa mixture into the butter and egg mixture, mixing just until combined.
約1 分
- 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.
約2 分
調理のヒント: 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.
約1 分
- 8
Pour the batter into the prepared bundt pan and smooth the top with the spatula.
約1 分
- 9
Bake for 60 minutes at 190°C (375°F).
約1 時間
- 10
Reduce the oven temperature to 150°C (300°F) and bake for an additional 15 minutes.
約15 分
調理のヒント: 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.
約20 分
調理のヒント: 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.
約10 分
1人分
栄養情報
- カロリー
- 438.9kcal
- たんぱく質
- 7g
- 炭水化物
- 51g
- 脂質
- 25.1g
- 食物繊維
- 3.2g
- 糖類
- 34.2g
レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。
おいしく保存
Store in an airtight container at room temperature or in the refrigerator.
Serve at room temperature or warm a slice briefly in the microwave for 10-15 seconds.