2 sticks real butter-room temp
3 cups sugar
6 big eggs
2 1/2 cups all-purpose flour (use a whisk to get it mixed up good)
1/2 cup Ghirardelli Natural Unsweetened Cocoa powder
1 cup heavy whipping cream (heavy is an important step here)
1 teaspoon pure vanilla extract
Beat the butter at medium speed in a stand electric mixer until mixture is creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating after each addition just until the yellow disappears. Combine flour and cocoa; add to butter mixture alternately with the heavy whipping cream, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch bundt or tube pan at 325 degrees for 1 hour and 30 minutes. Remove from oven and allow it to rest on top of the stove for 10 minutes then remove to a plate. Allow to cool completely (unless my husband is hanging around).
This cake is perfect, thank you for posting!
ReplyDeletethank you Akitafriend for stopping by!
ReplyDeleteLast comment 5 years ago, wow. I was going to make a plain chocolate pound cake and add walnuts. Then I saw your recipe. I had always wanted to make a whipping cream cake, never did. So this cake sounds just wonderful. Making it tomorrow. Only change is that I am using Truvia not sugar. 1 1/2 cups=3 cups sugar. I will let you know how it comes out.
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ReplyDeleteYou don't have to add salt or baking powder to the all purpose flour to make it rise?
ReplyDeleteGreat article. I love your work with whipping cream. Will be reading your other posts. Thanks.
ReplyDeleteMr Nang